Ancho And Chipotle Mole Recipe

Ingredients for Ancho And Chipotle Mole

• Ancho Chilies
• Dried Chipotle Chiles
• 2 cups boiling water
• Red Bell Peppers
• 4 cloves garlic
• Cumin Seeds
• 1 cinnamon stick
• 1/2 cup sunflower seeds
• Extra Virgin Olive Oil
• Garlic Cloves
• 2 tablespoons tomato paste
• Bittersweet Chocolate
• salt to taste

How to Make Ancho And Chipotle Mole

1. In a medium bowl, cover 1 ounce dried ancho chiles and 2 chipotle chiles in adobo sauce with 2 cups boiling water. Let soak for 30 minutes, or until softened.
2. Drain the chiles, reserving the soaking liquid. Discard stems, cores, and seeds.
3. Roughly chop the soaked chiles.
4. Preheat your broiler or light a gas flame. Char 2 poblano peppers, turning occasionally, for 10 minutes until blackened on all sides.
5. Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes.
6. Peel, remove stems and seeds from the peppers, and roughly chop.
7. In a small dry skillet, toast 4 cloves garlic, 1 teaspoon ground cumin, and 1 cinnamon stick over medium-low heat until fragrant and darkened (about 1 1/2 minutes).
8. Let cool completely, then grind into a powder using a spice grinder.
9. In the same skillet, toast 1/2 cup sunflower seeds, shaking the pan occasionally, for about 3 minutes until lightly browned.
10. Let cool completely, then grind finely in the spice grinder.
11. Heat 2 tablespoons vegetable oil in a medium skillet over low heat. Add 4 cloves minced garlic and cook until golden (about 3 minutes).
12. Stir in 2 tablespoons tomato paste and cook until glossy (about 2 minutes).
13. Remove from heat and stir in 4 ounces of bittersweet chocolate until melted and smooth.
14. In a blender, combine the chopped ancho and chipotle chiles, their soaking liquid, chopped poblano peppers, ground spices, ground sunflower seeds, and the garlic mixture. Blend until completely smooth.
15. Pour the mole into a large bowl and season generously with salt to taste.
16. Transfer the mole sauce to airtight jars and refrigerate for at least 2 hours before serving. The mole will deepen in flavor over time.