Smoky Mole Sauce

Ingredients:

• 1 dried ancho chile pepper
• 1 dried guajillo chile pepper
• 1 dried cascabel chile pepper
• 1 dried chilhuacle negro chile pepper
• 1 dried pasilla chile pepper
• 1 dried red Anaheim chile pepper
• 2 teaspoons olive oil
• 1/2 cup diced onion
• 2 teaspoons minced garlic
• 2 cups Roasted Beef Stock
• 2 tablespoons raw pumpkin seeds
• 1/2 teaspoon paprika
• 2 wedges Mexican hot chocolate drink tablets, finely chopped (about 1.6 ounces)
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon coarse grind black pepper

Cooking:

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.
Cook's Tip: 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.
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.