Recipe by sassafrasnanc
An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.
- 1⁄2 cup unsalted peanuts
- 1⁄4 cup blanched slivered almond
- 1⁄4 cup walnuts
- 2 cups water
- 1 cinnamon stick, broken into pieces
- 2 whole cloves
- 1 poblano chile, seeded and chopped
- 2 serrano chilies, seeded and chopped
- 1 small garlic clove
- 1⁄2 Spanish onion, cut into chunks
- 5 animal crackers, toasted
- 1⁄4 cup unsalted butter
- 1⁄2 cup white chocolate chips
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground white pepper
Directions See How It's Made
- Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
- In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
- In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
- In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
- Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.