5 recipesApp.recipe.ingredients.compositeField.unit.options.N/A chile ancho
5 recipesApp.recipe.ingredients.compositeField.unit.options.N/A chile guajillo
3 ounce(s) peanuts
2 ounce(s) almonds
3 recipesApp.recipe.ingredients.compositeField.unit.options.N/A tomato
1/2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A medium onion
1 ounce(s) sesame seed
2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A whole allspice
1 teaspoon(s) corn flour (masa harina)
1/2 cup(s) corn oil
2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A avocado leaves
1 cup(s) chicken stock
3 ounce(s) mexican chocolate
1. Soak the guajillo and ancho chile in warm water to soften, if you want the sauce to be less spicy remove seeds and veins first.
2. In a skillet sauté onion and garlic, remove and set aside.
3. In same skillet lightly brown the sesame seed, peanuts and almonds remove and set aside.
4. In same skillet sauté all spice and avocado leaves, when you smell the spice add in the chopped tomato and simmer 5 minutes, then add in the corn flour to thicken.
5. Drain the softened chiles and place in a blender along with all the items sautéed, onions, garlic, sesame seed, peanuts, almonds, all spice, avocado leaves and tomatoes.
6. Blend all ingredients together.
7. In a pot add the corn oil and heat. Pour in the contents from blender and constantly stir the mole. Add chicken stock to thin out, it is important to keep stirring not to scorch. Do this approx. 20 minutes, pull off heat and fold in the chocolate and adjust the seasoning with salt and pepper.
8. Let cool, the sauce will be better the second day.
9. This sauce is excellent with both chicken, seafood, and is wonderful as enchiladas.