holy mole (pronounced molay)

A national dish of Mexico, this sauce was created by the Sister Superior at a convent in the city of Pueblo around 1680. It was prepared in honour of a visit by the archbishop. It is a sauce rich in history and in flavour and to give this dish the respect that it deserves you need to set aside an ample amount of time for preparation. I assure you results will be well worth the time spent. Here is my version of this ancient sauce.

Mole Sauce
3 dried anaheim peppers
3 dried pasilla peppers
2 dried jalapeno peppers
5 cups hot chicken broth
1 cup blanched whole almonds
2 6-inch torillas
1/4 cup sesame seeds
1 tsp coriander seeds
1 tsp anise seeds
1 14 oz. can diced tomatoes, undrained
1 cup chopped onion
1 1/4 cup raisins
2 oz. bittersweet chocolate
5 cloves garlic
1 1/2 tsp ground cinnamon
1 tsp chili powder
1 1/2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp salt

The first step is to dry the peppers. Set oven to broil. Place peppers on a parchment lined cookie sheet and place in oven. Watch carefully and turn peppers as skins become charred. When both sides are blackened, remove from the oven and place in a paper bag to cool. When they have cooled, discard skins, stems and seeds. Place peppers in a bowl and cover with hot chicken broth. Let stand for 30 minutes to soften. Strain through a sieve and reserve the liquid.

 









 In a dry skillet individually toast the almonds, tortillas, sesame seeds, coriander seeds and anise seeds over medium heat for 1 - 3 minutes. Stir or turn frequently.

 

 

In a large bowl combine drained peppers, almonds, torn tortilla, seeds, undrained tomatoes, onion, raisins, chocolate, garlic, cinnamon, black pepper, chili powder, cumin, cloves and salt. Process the mixture, a little at a time, to make a course puree.











In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the puree and cook for about 5 minutes until darkened and thick. Slowly stir in 2 1/2 cups of the reserved soaking liquid. Cook and stir over medium heat for about 5 minutes.

This sauce can be used for chicken or pork but I chose to make a traditional Turkey Mole. 

Cut 8 - 10 lb turkey into pieces and brown on both sides in a frying pan with a little oil over medium high heat. Place turkey in a roasting pan and cover with 2 cups of the mole sauce. Roast turkey in a 350 oven for about 1 1/2 to 2 hours or until thermometer registers 170 in turkey breasts. Serve with additional warmed mole sauce.

NOW ITS TIME FOR A CERVESA, YOU'VE EARNED IT!