My Own Mole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 toast the sesame seeds & set aside.
• 3 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.
• 4 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.
• 5 this can be served with anything - chicken, beef, lamb, tempeh, tofu,turkey -- tonight i served it with lamb 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.