MY OWN MOLE

My Own Mole image

Provided by @MakeItYours

Number Of Ingredients 21

3 ancho chilies
3 cups boiling water
1/4 cup sesame seeds
3 tablespoons canola oil
1 large onion, coarsely chopped
4 garlic cloves, mashed
2 chipotle chiles in adobo
28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end
2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy)
1/2 cup raisins
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon salt
1 tablespoon oregano
2 tablespoons chili powder
2 tablespoons ground cumin
6 tablespoons cocoa powder, NOT Dutch processed
2 cups water (from soaking the ancho peppers)
1 ounce dark chocolate, good quality

Steps:

Pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft. Drain, reserving water but discard the stems & seeds. Set aside.
Toast the sesame seeds & set aside.
Heat oil in large saucepot. Add chopped onion & saute until soft. Add smashed garlic & saute a few minutes longer. Add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water. Stir & bring to a simmer.
Using a slotted spoon, scoop out all the solids into a blender. Add toasted sesame seeds. Puree thoroughly. Add back to pot. Simmer 15 minutes until thickened. Taste for seasoning.
This can be served with anything - chicken, beef, pork, tempeh, tofu,turkey -- tonight I served it with pork tenderloin that I seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400F oven.