Mole Sauce

2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups chicken stock
1 cup pureed plum tomatoes
¼ cup pureed chipotle in adobo
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground chile de arbol
½ teaspoon ground cloves
Kosher salt and freshly ground black pepper
¼ cup slivered almonds, toasted
¼ cup crushed blue corn tortilla chips
¼ cup chopped fresh mango
¼ cup golden raisins
1 ounce semi-sweet or bitter-sweet chocolate, finely chopped

Heat the oil in a saucepan until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, about 30 seconds. Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho chile powder, New Mexico chile powder, cinnamon, allspice, chile de arbol and ground cloves. Sprinkle with salt and pepper. Bring the mole to a simmer and cook, about 5 minutes. Add the almonds, chips, mangoes and raisins. Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes.

Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper.


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