Oaxacan-Style Mole (Mo-Leh) Sauce

pinaenlacocina.com

napp22

subheading: Ingredients For Recado(Chile Sauce):

Manteca pork lard or canola oil

10 to 12 chile pasilla stems and seeds removed

8 chile mulato stems and seeds removed

2 teaspoons cumin seeds

2 full teaspoon Mexican oregano

8 to 10 cloves garlic sliced

2 cups chicken broth

¼ to ⅓ cup white vinegar optional

salt to taste

note: I decided not to add any chile de arbol to this variation to keep it on the more mild side.

subheading: Seeds and Nuts:

¼ cup blanched almonds

¼ cup natural pepitas

½ cup sesame seeds

subheading: The Spices:

1 ½ teaspoons Mexican oregano

1 teaspoon cumin seeds

½ teaspoon anise

2 whole cloves

6 to 8 peppercorns

1 inch piece of Mexican cinnamon

subheading: Other Ingredients:

1 large roma tomato

2 to 3 chile serrano

½ large white onion sliced into thick rings

6 to 8 cloves garlic skins on

⅓ cup raisins steeped in hot water

2 corn tortillas toasted until charred(toast and char on a dry skillet at medium heat. Turn as needed)

1 ½ tablespoons creamy peanut butter I used this since I had no peanuts

1 disc Mexican chocolate 3 to 3.5 ounces

8 to 10 cups chicken broth

salt and pepper to taste

I also wanted to note that I did not include any platano macho or plantains. It is a common ingredient used, but again not always easy to find where I live.

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