a list of recipes > Mole Sauce

Mole Sauce

This recipe makes a large quantity that will smother 4 mediuam size pans of enchiladas.

Ingredients:

Peanut Oil to cover bottom of saucepan
2 cups of finely chopped Onions (approximately 1 large onion)
3 tablespoons finely minced Garlic
1 teaspoon of Salt

Chile Pepper:

6 very large dried Mild New Mexican Chile de Ristra peppers freshly ground

or substitute with

1 tablespoon Chili Powder
6 tablespoons Paprika

Spice Mixture:

2 teaspoons Black Pepper
1 teaspoon White Pepper
1 teaspoon Coriander Seed
2 teaspoons fresh ground Mexican Cinnamon
2 pod Green Cardamom seeds
1 teaspoon toasted Cumin seeds
6 Cloves
1/2 teaspoon Cayenne powder EXACT MEASURE

Other Ingredients:

3 heaping tablespoons Peanut Butter
2 15oz cans Diced Tomatoes, pureed in a blender
2 cups of water

2 cups of freshly mashed Potato
4 tablespoons of Yellow Grits
1 teaspoon of Salt

Finishing Ingredients:

2 tablespoons Dutched Cocoa powder
2 tablespoons Sugar

Preparation:

Heat the Oil and fry the onions in the pan until they soften.

Add the Garlic and first teaspoon of salt. Continue to fry until aroma rises

Add the spice mixture and the first cup of water. Mix thoroughly

After the water heats add the Peanut butter

Add the tomato puree and the second cup of water. Bring to a boil and stir frequently for 10 to 15 minutes.

Add the potatoes, grits, and second teaspoon of salt. Continue to stir until the sauce reduces enough to begin thickening

Add the Cocoa and Sugar and mix thoroughly

Remove the sauce from heat and let the flavors blend as the sauce settles. Use the sauce to smother enchiladas etc.