Red Mole Sauce

Love this Rick Bayless recipe.  This was a huge hit during my finals at culinary school and I have made it several times since for enchiladas, chili, and just a delicious accompaniment to chicken.  I know it takes a lot of time and energy up front, but this sauce freezes and cans beautifully so that you can store some for later on.  And, I even freeze some in cube size to add to sauces for a quick way to add depth and complexity to dishes.  Give this a whirl!

Red Mole Sauce

4 ancho chilis, dried, stemmed, seeded and deveined

2 mulato chilis, dried, stemmed, seeded and deveined

1 pasilla chili, dried, stemmed, seeded and deveined

1 1/2 Tbsp sesame seeds

1/3 C coconut oil

2 Tbsp roasted peanuts

2 Tbsp raisins

1/4 medium onion, thickly sliced

1 clove garlic, peeled

1/3 ripe, small plantain, peeled and diced

2 slices gluten free bread of your choice

1 ripe, medium tomato, roasted and then chopped

4 oz (~3 medium) tomatillos, husked, roasted, chopped

3/4-1 oz Mexican chocolate, chopped

1/2 tsp dried oregano (I use mexican oregano...its a little sweeter)

1/4 tsp dried thyme

1 bay leaf

8 peppercorns

3 cloves

1 inch cinnamon stick

5 C chicken broth

Directions:

In a large bowl, add tomato, tomatillo, chocolate, oregano, and thyme.  Pulverize the bay leaf and spices and add to the bowl.  Set aside.

Toast the sesame seeds in a medium sized skillet until golden brown.  Scrape into the bowl with the tomato mixture.

In a large pot, heat 3 Tbsp oil.  Fry the chilis and reconstitute the chilis by pouring hot water over them.  Allow them to soften and then drain off the water.  in the same pot, fry the peanuts, raisins, onion, garlic, plantain, and bread in oil (add a little more oil if necessary).  Add 1/2 C broth to the fried ingredients.  Blend until smooth, adding a little more broth if necessary to process the solids.  You can use either a blender or burr mixer.  

In a separate bowl, puree the chilis with 1/2 C broth plus a little extra in case you need it to move the chilis through the blades.

Add all the sauce ingredients together in one pot.  Add the remainder of the chicken broth and bring to a boil.  Turn the heat down to a simmer and continue to simmer for 15-30 minutes.  Remove the cinnamon stick from the pot.  Use the burr mixer to blend the mixture smoothly.