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Mole Negro Recipe


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     Mole Negro

Category   Sauces
Sub Category   Gluten-Free
Servings   6
Preptime   1 hour

3 - 4 dried pasillo negro chiles, seeds and stems removed, chopped
3 - 4 dried guajillo chiles, seeds and stems removed, chopped
6 dried arbol chiles, seeds and stems removed, chopped
28 oz. can chopped tomatoes
12 oz. canned tomatillos or Mexican green tomatoes (or salsa verde)
3 c chicken stock
2 corn tortillas
1/2 tsp. Ceylon cinnamon
pinch of ground cloves
1/2 tsp. ground black pepper and 2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1/2 c sesame seeds
1 c toasted slivered almonds
1/2 c rasins
1 plantain, chopped small
1 small yellow or white onion, chopped small
2 squares unsweetened chocolate (Mexican chocolate preferred)

In large, deep sauce pan or small dutch oven, heat 2T grapeseed oil over medium-high heat. Add dried chiles and saute for several minutes until slightly softened and very fragrant. Add canned tomatoes and canned tomatillos/salsa verde and stir mixture until just beginning to boil. Let cool and transfer blender to puree.
Wipe out pan and add 2T more grapeseed oil and heat over medium- high heat. Tear corn tortillas into small pieces and fry in oil until golden. Add salt, cinnamon, cloves, pepper, thyme, cumin, sesame seeds, almonds, raisins, plantains and chopped onion. Reduce heat to medium-low and saute for 15 minutes, stirring regularly.
Add 1 c chicken stock and chocolate pieces and stir until chocolate is melted. Cool mixture and add to pureed chile/tomato/tomatillo mixture in blender. Puree to smooth consistency.
Pour sauce mixture back into sauce pan and bring to boil, then reduce heat and continue to cook for 15 minutes, adding chicken stock to achieve desired consistency. Add additional salt if needed, to taste.
Serving Suggestions
Serve sauce with chicken, tamales, enchiladas or chile rellenos.

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