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Chocolate Mole Sauce

    Chocolate mole

    I’ve loved mole sauce since the first time I tried it, and the best I’ve ever tasted was in a cantina in Blaine, Washington, just across the border from Canada. My mom had taken me there for lunch and while it was a simple restaurant, the food was stellar. I have tried for years to reproduce that sauce and with this combination, believe that I have hit the jackpot. For my own most recent batch, I rendered the pork fat off of the rind of some double-smoked bacon, gaining particularly delicious results.

    This recipe is designed to make a lot because it’s enough trouble to go to that I want lots on hand when I make it and delicious enough that I will use it up in a year’s time….and it makes a great gift.

    Chocolate mole

    Chocolate Mole Sauce

    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 20

    Ingredients  

    • 10 Passillas
    • 10 Anchos
    • 10 Mulatos
    • 6 Tomatillos
    • 2 Rounds Mexican Chocolate
    • 1 Cup Raisins
    • 1/4 Cup Lard
    • 1 Cup Pork Broth or Chicken Broth
    • To taste Salt
    • 1 Spanish Onion
    • Hot Water
    • 1/2 Cup Almond Meal
    • 1/2 Cup Peanut Butter
    • 3 cloves Garlic
    • 1/2 tsp Coriander Seeds
    • 1/2 tsp Black Pepper Corns
    • Pinch Anise Seeds

    Instructions 

    • Soak the peppers in enough hot water to cover them until they are soft.
    • Fry the onion and tomatillos in the lard until they are fragrant. Add the water and broth to them and poach for 10-15 minutes.
    • Using a blender, food processor, or food mill, grind all the ingredients into a smooth paste. Use as much hot (boiled) water as required to achieve a thick milkshake texture.
    • Salt to taste
    • When this is made, prepare a cupcake tray with paper liners (the liners prevent flavour transfer to the metal).
    • Fill the cups with sauce then freeze.
    • After they are removed from the cupcake pan, store them in ziplock freezer bags. This gives you about 20 portions.

    Notes

    I render my own lard from the skin of double smoked bacon that my butcher sells and use the broth from that as well in the blender.
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