Mole De Woolfe
- Ready In:
- 40mins
- Ingredients:
- 23
- Yields:
-
0.5 cup
ingredients
- 1 chipotle pepper, scrape out the seeds and ribs then mince fine
- 0 ancho chili, de seeded and chopped fine (Dried Anaheim)
- 29.58 ml shortening or 29.58 ml lard, i'll betcha bacon drippins would be good
- 7.39 ml chili powder
- 4.92 ml water, if needed
- 118.29 ml chicken broth
- 29.58 ml tomato sauce
- 29.58 ml fine chopped onions
- 7.39 ml chopped raisins
- 7.39 ml chopped almonds or 7.39 ml walnuts
- 7.39 ml sesame seeds
- 7.39 ml shelled pumpkin seeds
- 7.39 ml peanut butter
- 2.46 ml unsweetened chocolate or 2.46 ml cocoa (You can raise the amount of cocoa or omit it entirely as it's a matter of taste)
- 3.69 ml sugar
- 3.69 ml oregano
- 0.61 ml anise seed
- 0.61 ml allspice
- 0.61 ml cinnamon
- 0.61 ml clove
- 0.61 ml nutmeg
- 0.61 ml ginger
- 0.61 ml cumin
directions
- Take the Chipoltie and Ancho pepper, scrape out the seeds and ribs then mince fine.
- Be Careful, Do Not get your hands close to anything and wash the knife and board when you are finished.
- Heat the 2 tablespoons, of shortening or lard in a pot.
- Add a tablespoon of Chili powder, the Ancho and the Chipoltie.
- Let them brown slightly.
- You might have to add a teaspoon of Water to keep them from burning.
- Add one half cup Chicken broth, and the 2 tablespoons Tomato sauce.
- Add the 2 tablespoons fine chopped Onions.
- Then add the 1/2 TBS each of chopped Raisins, chopped Almonds or Walnuts, Sesame seed, shelled Pumpkin seeds and Peanut butter.
- One teaspoon of unsweetened Chocolate or Cocoa, one of those secret ingredients.
- You can raise the amount of cocoa slightly, or omit as it's a matter of taste.
- Then the 3/4 tsp each of Sugar, and Oregano.
- Next the 1/8 tsp each of Anise seed, Allspice, Cinnamon, Cloves, Nutmeg, Ginger, and Cumin.
- Get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
- If it looks like burning add a TBS or so more liquid, Chicken stock is fine.
- Let it cool then zap it in a blender until smooth.
- Be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
- You now have your base sauce.
- OR, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.