The Connected Kitchen - Ole Mole Sauce Recipe

This is our version of a delicious mole sauce. Use it to braise chicken, beef or in a vegetarian stew. The cocoa, dried chilies, and dried mushrooms give it a very rich, savory and smoky flavor. We hope you enjoy it as much as we do.

Ingredients:
• Dried Mushrooms (1/2 cup)
• Cocoa Nibs (1/4 cup)
• Dried Chilies (gaujillo, pasilla, ancho) (12 chilies, seeds & stem removed)
• Dried Cherries (1/4 cup)
• Blanched Almonds or Pistachio (1/2 cup)
• Sesame Seeds (1/2 cup)
• Ground Coriander (1 tbsp)
• Dried Oregano (1 tbsp)
• Cinnamon Stick (2 sticks)
• Onion (1 cup chopped)
• Garlic (1 clove)
• Tomato Paste (2 tbsp)
• Fresh Thyme (2 tbsp)
• Olive Oil
• Sea Salt
• Black Pepper

Method:

Prep stage: In a dry pan toast all the dried chilies until fragrant.

1. Cover dried mushrooms, chilies, cherries, pistachio, and sesame seeds with 2 cups of boiling water. Let steep for 5 to 10 minutes.

2. In a medium pot over medium heat, add oil. Add chopped onion and garlic. Cook for 3 minutes

3. Add tomato paste, coriander, oregano and cinnamon stick, stir through and cook another 2 minutes.

4. Cover with steeped ingredients including liquid. Cover with another two cups of water or chicken stock. Bring to a simmer and cook 30 minutes. Remove cinnamon sticks and blend everything until smooth.

5. Continue to simmer puree another hour, add liquid if it becomes too thick. Season to taste.
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