Mole Paste Used For Making Mole Sauce

Adapted from emeril’s recipe, on foodnetwork,tequila marinated chicken in mole sauce, the first step in creating mole sauce is to make this paste, which yields 3 1/2 cups. the paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex mole sauce to serve with roasted chicken, turkey, pork, fish, emeril's tequila marinated chicken or in enchiladas. garnish with the usual in mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. i will try this with duck and/or rabbit and get back with you on this one.

Steps

Preheat broiler and line a large baking sheet with parchment paper.

Broil garlic cloves , tomatoes and onions.

Remove garlic cloves after they have softened , about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.

Heat a large skillet and toast the chilies until just browned and fragrant , being careful not to burn.

Place toasted chili pods in a large glass bowl and cover with hot water , allowing to soften.

In same skillet toast reserved seeds from chilies and sesame seeds , then transfer to a separate bowl.

With skillet still hot , toast the cloves , peppercorns , oregano , thyme , and cinnamon stick a few seconds until fragrant.

Then add to bowl with toasted sesame and chili seeds.

Once garlic cloves have cooled , peel them and combine in blender with the tomatoes and onions , rehydrated chili pods , the toasted seeds and toasted spices , along with the nuts , raisins , and about 1 cup of chicken stock.

Puree until smooth and thick ,.

Ingredients

tomatoes, onion, garlic cloves, dried ancho chiles, dried guajillo chilies, sesame seeds, black peppercorns, cinnamon stick, whole cloves, dried mexican oregano, dried thyme, toasted almond, dry roasted peanuts, raisins, chicken stock, cooking oil, mexican chocolate, fire-roasted tomatoes, mole