Ancho And Chipotle Mole

The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. Make ahead: the sauce can be refrigerated for 3 weeks. Recipe is a food and wine staff favorite from marcia kiesel. December 2001.

Steps

In a bowl , cover the anchos and chipotles with the boiling water.

Let soak for 30 minutes , until softened.

Drain , reserving the liquid.

Discard the stems , cores and seeds.

Coarsely chop the chiles.

Preheat the broiler or light a gas flame.

Char the peppers for 10 minutes , turning occasionally , until charred all over.

Transfer to a medium bowl , cover with plastic and let steam for 5 minutes.

Peel the peppers and discard the skin , stems and seeds , then coarsely chop.

In a small dry skillet , toast the cloves , cumin and cinnamon stick over moderately low heat until darkened and fragrant , 1 1 / 2 minutes.

Let cool.

Grind to a powder in a spice grinder.

Transfer to a plate.

Add the sunflower seeds to the skillet and toast , shaking the pan a few times , about 3 minutes.

Let cool.

Transfer the seeds to the grinder.

Finely grind.

Heat the oil in a medium skillet.

Add the garlic and cook over low heat until golden , about 3 minutes.

Add the tomato paste and cook.

Ingredients

ancho chilies, dried chipotle chiles, boiling water, red bell peppers, cloves, cumin seeds, cinnamon stick, sunflower seeds, extra virgin olive oil, garlic cloves, tomato paste, bittersweet chocolate, salt