Chipotle Texas Mole Sauce
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here
4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
3 tomatillos, chopped
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 cup almonds, chopped
1 corn tortilla, torn in pieces
1/4 cup raisins
1/2 teaspoon Mexican oregano
1/4 teaspoon each ground cloves, cinnamon, and coriander
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce bitter chocolate (or more to taste)
Simmer the chiles in a pot of water for 15 minutes to soften. Remove the chiles and reserve the water.
Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.
Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently. Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.