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.
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.
Tried this recipe?Let us know how it was!
