SMOKY MOLE SAUCE

Sauces --
 
  • Total Recipe Time: 1 hour
  • Makes 2 cups.

INGREDIENTS

  1. 1 dried ancho chile pepper
  2. 1 dried guajillo chile pepper
  3. 1 dried cascabel chile pepper
  4. 1 dried chilhuacle negro chile pepper
  5. 1 dried pasilla chile pepper
  6. 1 dried red Anaheim chile pepper
  7. 2 teaspoons olive oil
  8. 1/2 cup diced onion
  9. 2 teaspoons minced garlic
  10. 2 cups Roasted Beef Stock (recipe follows)
  11. 2 tablespoons raw pumpkin seeds
  12. 1/2 teaspoon paprika
  13. 2 wedges Mexican hot chocolate drink tablets, finely chopped (about 1.6 ounces)
  14. 1-1/2 teaspoons kosher salt
  15. 1/4 teaspoon coarse grind black pepper

INSTRUCTIONS FOR SMOKY MOLE SAUCE

  1. Preheat oven to 350°F. Remove stems and seeds from all chile peppers. Place peppers on shallow-rimmed baking sheet; toast in 350°F oven 3 minutes. Remove from oven; set aside to cool.

  2. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally. Add chiles, beef stock, pumpkin seeds and paprika; bring to a boil. Reduce heat to low; stir in chocolate until chocolate is melted. Cover and simmer 25 minutes, stirring occasionally. Remove from heat; cool 10 minutes. 

  3. Place chile mixture into blender container; add salt and black pepper. Cover; pulse on and off until smooth. Strain sauce through fine mesh strainer.

  • Test Kitchen Tips
  • Roasted Beef Stock

    Preheat oven to 475°F. Place 6 to 8 pounds beef Bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.    

    Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities. 

    Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.

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