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Ingredients |
Amount |
Dried
ancho chiles, stemmed and seeded
|
1 oz. |
| Peanut oil |
4 Tbsp. |
| White
onion, small, sliced |
½
ea. |
| Garlic
cloves, peeled |
2 ea. |
| Ripe
tomatoes |
8 oz. |
Peanut
Butter
|
1/2 cup |
Firm
white bread slices, torn into pieces (or 1/2 dry
Mexican bolillo roll)
|
2 ea. |
Canned
chipotle chiles en adobo, seeded
|
2
ea. |
| Allspice,
preferably freshly ground |
1/8
tsp. |
Cinnamon,
preferably freshly ground Mexican canela
|
½
tsp. |
| Chicken
broth |
3 ½
cup |
| Fruity
red wine |
½
cup |
| Cider
vinegar |
1 Tbsp. |
| Bay
leaves |
2 ea. |
Salt
(depending on the saltiness of the broth)
|
1 ½
tsp. |
| Sugar
|
1 Tbsp. |
|
1. Tear the ancho chiles
into flat pieces, then toast a few at a time
on an ungreased griddle or skillet over medium
heat: press flat with a metal spatula for
a few seconds, until they crackle and change
color slightly, then flip, and press again.
(If they give off more than the slightest
wisp of smoke, they are burning and will add
a bitter element to the sauce.) In a small
bowl, cover the chiles with hot water and
let rehydrate for 30 minutes, stirring occasionally
to ensure even soaking. Drain and discard
the water.
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| 2.
Meanwhile, heat 1 tablespoon of the oil in a heavy,
medium-size (4-quart) pot (preferably a Dutch
oven) over medium. Add the onion and garlic cloves,
and fry, stirring regularly, until well browned,
about 10 minutes. Scrape into a blender jar. Set
the pan aside. |
| 3.
Roast the tomato on a baking sheet 4 inches
below a very hot broiler until blackened, about
5 minutes, then flip it and roast the other
side; cool, then peel, collecting all the juices
with the tomato. Add the tomato to the blender,
along with the peanut butter, bread, chipotles,
drained anchos, allspice and cinnamon. Add 1 ½ cups
of the broth and blend until smooth, stirring
and scraping down the sides of the blender jar,
and adding a little more liquid if needed to
keep everything moving through the blades. Press
the mixture through a medium-mesh strainer into
a bowl. |
| 4.
Heat 1 tablespoon of the remaining oil in the
pot over medium-high. When hot enough to make
a drop of the puree sizzle sharply, add it all
at once. Stir as the nutty-smelling, ruddy-red
amalgamation thickens and darkens for about 5
minutes, then stir in the remaining 2 cups broth,
the wine, vinegar and bay leaves. Partially cover
and let gently simmer over medium-low heat for
roughly 45 minutes, stirring regularly for the
flavors to harmonize. If necessary, thin the sauce
with a little more broth to keep it the consistency
of a cream soup. Taste and season with salt, about
1 1/2 teaspoons, and the sugar. Cover and keep
warm. |
| Advance
Preparation: The mole may be made up to 5 days
ahead; cover and refrigerate. If oil separates
from sauce when reheated, either skim it off or
blend the sauce in a loosely covered blender.
Serve with roasted pork loin. |
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Nutrition
Facts |
| Serving
Size: 12 oz. |
Servings
Per Recipe: 6 |
|
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| |
%DV*
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| Calories:
324 |
16
|
| Total
Fat: 23 grams |
36
|
Saturated
Fat: 3 grams
|
17
|
| Cholesterol:
0 mg |
0
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| Sodium:
1372 mg |
57
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| Total
Carbohydrate: 20 grams |
7
|
Dietary
Fiber: 5 grams
|
18
|
Sugars:
2 grams
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| Protein:
11 grams |
21 |
|
| Vitamin
A: 51% |
Vitamin
C: 48% |
Calcium:
5% |
Iron:
11% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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