Chase’s Mole Sauce
Mole sauces can be complex or simple. We find this one is somewhere in the middle. Dark and full of flavor. It’s worth the work.
Ingredients
Primary Boil
- 6 Morita Chiles
- 5 Pasilla Chiles
- 2 lbs. Tomatoes, rough chop
- 1 white onion, rough chop
- 6 cloves garlic, rough chop
- 1 tsp. Oregano
- 1 tbsp. Epazote (mexican tea) (we used a chai masala tea bag)
- Herb Sachet: 6 dried allspice berries, 10 peppercorns, 1 cinnamon stick
Second Boil
- Paste: Half cup sesame seeds, toasted & Half cup raisins, toasted
- 1 cup stock
- 1 cup tomato juice
- Salt to taste
Pairs With...
- German-Style Marzen
- Leaves of Achilles Gruit
- Velnias Baltic Porter
- Americana – American Stout
- Black Flannel Distilling’s Black Gold Whiskey
Come to the dark side
- Toast chiles in a dry pan to “wake them up”. Remove seeds.
- Boil 2 cups of water, remove from heat and let the chiles steep for 15 min.
- Add all Primary Boil ingredients including chilies and water to a pot, bring to a boil, and reduce to simmer for 30 min. Remove sachet.
- Transfer to a blender or food processor and blend/puree until very smooth.
- Using a mortar and pestle or food processor, blend the paste ingredients.
- Combine the Primary boil, paste and remaining Secondary boil ingredients in a pot.
- Bring to a boil and reduce to a gentle simmer for 45 minutes.
- Add salt to taste.
CLASSIC CHARACTERISTICS:
Aroma – Notes of chocolate, sesame. chili and Indian spices.
Appearance – Deep brown with a sheen. Perfect creative condiment to go with many dishes at any meal.
Flavor – Rich, umami, roasted, smoky.
Mouthfeel – Full, rich, creamy.
Pairs With –
German-Style Marzen, Leaves of Achilles Gruit, Velnias Baltic Porter, Americana – American Stout, Black Flannel Distilling’s Black Gold Whiskey
Chef's Notes:
Can be used as a taco sauce. Crab cake compliment…either on the plate of over the crab cake. Delicious with eggs…breakfast burritos or just over a fried egg. Use it with pulled pork instead of bbq sauce. Yum.