Mexican Mole Sauce

Ingredients and Weight:

• Pasilla Chiles, dried (20g)
• Ancho Chiles, dried (20g)
• Guajillo Chiles, dried (20g)
• Arbol Chiles, dried (5g)
• Onion, chopped (1 medium)
• Garlic, minced (3 cloves)
• Roma Tomatoes, chopped (1 lb)
• Chicken Broth (3 cups)
• Vegetable Oil (1/4 cup)
• Mexican Chocolate, grated (8 ounces)
• Raisins (1/2 cup)
• Almonds, blanched and toasted (1/2 cup)
• Sesame Seeds, toasted (1/4 cup)
• Coriander Seeds, toasted (1 tablespoon)
• Cumin Seeds, toasted (1 tablespoon)
• Cinnamon Sticks (2)
• Star Anise (2)
• Cloves (6)
• Black Peppercorns (10)
• Salt to taste

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Prepare the chiles: Toast the pasilla, ancho, guajillo, and arbol chiles in a dry skillet over medium heat until fragrant and pliable. Remove the stems and seeds.
2. Sauté the vegetables: Heat the vegetable oil in a large pot. Add the onion and garlic and cook until softened. Add the chopped tomatoes and cook for 10 minutes, or until softened.
3. Add the chiles and broth: Add the toasted chiles and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the tomatoes and chiles are very soft.
4. Make the spice paste: In a blender or food processor, combine the toasted almonds, sesame seeds, coriander seeds, cumin seeds, cinnamon sticks, star anise, cloves, black peppercorns, and salt. Blend until a fine paste forms.
5. Add the spice paste: Add the spice paste to the pot with the chile mixture. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add the chocolate: Stir in the grated Mexican chocolate. Simmer for 15 minutes more, or until the chocolate has melted and the sauce has thickened.
7. Add the raisins: Stir in the raisins and simmer for 5 minutes more.

Nutritional Information:

Per serving (1 cup):

• Calories: 600
• Fat: 30g
• Carbohydrates: 70g
• Protein: 15g

Dish Characteristics:

• Rich, complex flavor with notes of chocolate, spices, and roasted chiles
• Thick and creamy texture
• Versatile sauce that can be served with chicken, pork, beef, or fish

User Comments:

• "The flavors are incredible - it's a perfect balance of spicy and sweet!"
• "I love the creaminess and the way it coats the meat perfectly."
• "It takes a bit of time to make, but it's worth every minute of effort."

Special Precautions and Tips:

• Wear gloves when handling the chiles, as they can be irritating to the skin.
• If you can't find Mexican chocolate, you can use unsweetened baking chocolate instead.
• Serve the mole sauce hot with a side of rice or tortillas.