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.
- 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
- 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.