Easy Mole Sauce

Okay seriously, Mole sounds like a daunting task.  Just throw together some 20 ingredients and magically you have the flavor profile of Mole!  Right?!  Well, it goes something like that.  And today, this is how it went down in my kitchen.  Get a little adventurous with your spice rack.  You may surprise yourself.  I know I sure did!  Mole!!!

I didn't measure precisely on this one so just trust your own palate.  Just start with a couple teaspoons and tablespoons or so of each Ingredient. You can always add more as you go if you want it sweeter, saltier, spicer or more bitter.  This batch came out fairly spicy but not over the top.

Easy Mole Sauce

2 Dried Ancho Chilis

2 Dried Pasilla Ancho Chilis

2 Dried Santa Fe Chilis

2 T Pure Cocoa Powder

2 T Brown Sugar

1 t Salt

1 T Cinnamon

1/4 Cup Raisins

1/8 Cup Mixed Nuts (cashew, peanut, almond)

1 T Peanut Butter

1 t Coriander

4 Whole Cloves

6 Whole Black Peppercorns

1 t Thyme

2 T Massel "chicken" flavor buillion powder

1/2 Cup Brewed Dark Coffee

8 Cups Water

4 Garlic Cloves

1/2 Red Onion

Dash of Canola Oil (for sauteeing garlic and onion)

Remove stems from dried chilis, discard stems and put chilis in a large pot.  Cover with 8 cups of water, cover and turn on heat to high.  When water begins to boil, add ALL other ingredients EXCEPT GARLIC and ONION.  Reduce heat to simmer, stir to combine and cover pot with lid.  Allow to simmer for about 20 minutes.  

Meanwhile, In a separate saute pan, heat a dash of Canola Oil over medium heat and add whole garlic cloves and roughly chopped onion.  Reduce heat to low and saute mixture until garlic and onions begin to brown.  Turn off heat and set aside.  Also turn off heat of spice/broth mixture and allow to cool to room temperature.  Add onion mixture to spice/broth mixture and stir well.

Now In 2-3 batches, blend mole at high speed in blender.  You only want your blender about 1/2 full so mixture does not blow out the top!  Be sure to cover top with secure lid, a dish towel and a strong hand!  Once all batches have been well blended, pour mixture through a fine seive (mesh strainer) so as to remove any unwanted seeds and clumps.  Press and stir mixture in strainer with back of a spoon so you get all the good thick liquid separated.  Voila!  You should now have at least one quart of luscious Mole sauce to use on whatever your belly desires!  This would be great drizzled on rice or to coat tofu for burritos, tacos, tamales and more!