Ancho or Poblano Mole
Some of you have been asking about more pepper recipes, and specifically for ancho or poblano recipes. Well we asked around and the one ancho recipe most people are familiar with is for making a deep dark sauce to put on anything from enchiladas to cornbread. Enjoy!
Ancho Mole Sauce – Makes 4 cups
4 dried anchos
4 cups water
1/2 cup canola oil
1/2 cup peanuts or almonds
1/2 cup raisins or dates
4 whole large tomatoes
1.5 ounce dark chocolate, minced
- Place chiles in large bowl; add water over, Let stand about 2 hours, turning occasionally.
- Drain, but keep 1 cup soaking liquid.
- Chop chiles in large chunks.
- Heat oil in large skillet (cast iron is best) on low-to-medium-low heat.
- Add nuts, raisins and sauté until toasted, about 10 – 15 minutes.
- Move contents to blender or food processor, add chiles with 1 cup soaking liquid and add tomatoes.
- Blend until smooth.
- Return to skillet and add an additional 2 1/2 cups water and bring to boil, whisk while boiling.
- Reduce heat to medium-low; add chocolate and whisk until completely melted.
- Reduce heat to low and simmer until sauce becomes thick and dark.
- Salt to taste, then allow to cool.