Ancho and Chipotle Mole (Latin)

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Ancho and Chipotle Mole

 

2 large ancho chiles

2 dried chipotle chiles

1 1/2 cups boiling water

2 red bell peppers

2 whole cloves

1 1/2 teaspoons cumin seeds

1 cinnamon stick, broken

3 tablespoons sunflower seeds

2 tablespoons extra-virgin olive oil

10 garlic cloves, thinly sliced

2 tablespoons tomato paste

2 1/2 ounces bittersweet chocolate, coarsely chopped

salt

 

In a bowl, cover the anchos and chipotles with the

boiling water. Let soak for 30 minutes, until

softened. Drain, reserving the liquid. Discard the

stems, cores and seeds; coarsely chop the chiles.

Preheat the broiler or light a gas flame. Char the

peppers for 10 minutes, turning occasionally, until

charred all over. Transfer to a medium bowl, cover

with plastic and let steam for 5 minutes. Peel the

peppers and discard the skin, stems and seeds, then

coarsely chop.

In a small dry skillet, toast the cloves, cumin and

cinnamon stick over moderately low heat until darkened

and fragrant, 1 1/2 minutes. Let cool. Grind to a

powder in a spice grinder. Transfer to a plate. Add

the sunflower seeds to the skillet and toast, shaking

the pan a few times, about 3 minutes. Let cool.

Transfer the seeds to the grinder; finely grind.

Heat the oil in a medium skillet. Add the garlic and

cook over low heat until golden, about 3 minutes. Add

the tomato paste and cook, stirring, until glossy,

about 2 minutes. Remove from the heat and stir in the

chocolate until melted.

In a blender, combine the chiles and their soaking

liquid with the bell peppers, the ground spices, the

ground sunflower seeds and the garlic mixture and

blend until smooth. Scrape the mole into a large bowl

and season with salt. Transfer the sauce to jars and

refrigerate.

The sauce can be refrigerated for 3 weeks.

Yields 6, 4 oz. jars.

 

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