Almond Mole Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
1/4 cup pure olive oil
4 blue corn tortillas
2 ancho chiles, seeded and stemmed
2 New Mexican chiles, seeded and stemmed
1 pasilla chile, seeded and stemmed
1/2 medium red onion, coarsely chopped
1/2 head roasted garlic cloves, separated and peeled
1/2 cup slivered raw almonds
4 cups chicken stock
4 plum tomatoes, peeled, cored and chopped
1/4 cup golden raisins
1/2 oz. Mexican Ibarra chocolate
2 Tbsp. maple syrup
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1 lime, juiced
salt and pepper
In a large frying pan over medium heat, heat the oil to 360F and fry the tortillas and all the ancho chiles until they are crisp. Remove them with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the processor. Pour out all but 2 Tbsp. of the oil and toast the almonds until golden brown. Add to the processor along with the cup of stock and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed.
Pour the puree into a medium saucepan and add the remaining stock, tomatoes and raisins. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer for another 15 minutes. Remove from the heat.
Makes 4 to 6 servings.
Recipe Recipe by Bobby Flay.
Note: This is an excellent sauce to serve over lamb.