Mole Great for smothering your favorite grilled steak!

Remove stems from chiles and fry in 3 tbsp. oil with seeds for a few minutes. Set aside.

Puree onion, garlic and tomato in blender.

Saute bread cubes in 1 tbsp. oil. Add bread, raisins, nuts and spices to onion mixture and puree. If the mixture is too thick, add 1/2 c. of the chicken broth. Transfer to sauce pan and cook in 2 tbsp. oil for 8 minutes.

Put chiles and water in blender and puree. Add to the onion mixture and cook for 5 minutes.

Transfer the puree back to the blender, add 1 c. chick broth and liquefy. Strain the mixture to remove any remaining solids.

Return the mixture to the pan, add the remaining broth and bring to a simmer. Add the chocolate and stir until dissolved.

Cover and simmer lightly for 1 1/2 hours. Remove cover and cook until sauce thickens.

Tips and suggestions:

• Substitute 2-3 tbsp. Better Than Bouillon & 3-4 c. water for the chicken broth.
• Try different varieties of chiles. Pasillas are considered mild at 1,000 to 2,000 scoville units. Many Mole recipes call for a mix of pasillas and chipotles (5,000 to 10,000 scoville units).

Copyright 2004, Brenda A. Bell Unless otherwise stated the content of this web site, including text, graphics and downloads, is the property of Brenda A. Bell and is protected by current copyright laws. It may be reproduced and redistributed free of charge in electronic or printed form provided that this copyright notice is included exactly as written. The content of this web site may not be sold, nor may it be included in any for-sale publication or product without the express permission of the author. All inquiries regarding copyright restrictions should be submitted via email to the author. The "cat" graphic appearing at the top of all pages is owned by Microsoft Corporation and available for download from Microsoft Office Online.
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