Mole Sauce

Makes 4 cups

Ingredients

• 6 oz dried chilies (2 varieties*, medium heat)

• 4 c chicken broth

• 1 c seedless prunes

• 1 large onion, diced

• 6-10 cloves of garlic, smashed

• 2 tsp chili powder

• 2 tsp cumin, ground

• 2 tsp coriander, ground

• 1 tsp dried oregano

• 1 tsp cinnamon, ground

• 1/2 tsp nutmeg

• 1/2 tsp cloves, ground

• 1-2 canned chipotle peppers + 1 TB adobo sauce (optional)

• 1 1/2 tsp salt

• 1/2 tsp cracked black peppercorns

• 1/4 c peanut butter

• 1.5-2 oz dark chocolate (about 1/3 c)

Directions

1. Tear the dried chilies apart (or cut with scissors). Discard seeds and stems. Place chilies in dry skillet. Toast over medium heat until they begin to release their oils -- 3-4 minutes.

2. Place them in a medium pot, and add broth. Bring to a boil, cover, turn the heat down to low and simmer covered -- 10-15 minutes.

3. Add the prunes, stir, cover, simmer on low for 10 more minutes. Turn the heat off, let cool, save the liquid.

4. At the same time, sauté the onions and garlic in 2 TB olive oil, over medium heat, stirring often until deeply golden brown -- about 10 minutes. Take your time here and let them get dark. Add all the spices and stir 1-2 more minutes, toasting the spices.

5. Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce. Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering.

6. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give it a taste. If you want a thinner sauce (like for enchiladas(, just loosen it with a little more broth or water to desired consistency. Whisk.

7. Adjust seasonings to taste. It should taste deep and smokey, slightly salty and slightly sweet.

*Mulato, chilies negros, morita, ancho, pasilla, chipotle, guajillo, cascabel

Great served with grilled chicken.