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Chili Mole Recipe

Ingredients

How to make it

  • Remove stems from chilies and slice lengthwise.
  • Remove as many of the seeds and membranes as possible.
  • Place in boiling water and simmer for one hour.
  • Strain and cool, reserving water.
  • Separate out any remaining seeds. Separate the pulp from the skin (I find a sieve and a metal spoon works best).
  • Caramelize the apple and cranberries in sauté pan with olive oil.
  • Set aside, using the same pan roast the garlic.
  • Core a large tomato, place on a foil lined baking sheet. Broil until blackened, turn every 5 minutes or so. Remove the skin.
  • Place apples, onion, garlic, peanuts, tomato and the chili paste into a food processor. Pulse until smooth, adding reserved water as needed for consistency.
  • Transfer to a sauce pan and bring to a simmer, add chocolate. Cook until chocolate is melted and well incorporated.
  • Bloom cinnamon, cloves, coriander, and cumin in a small sauté pan. Stir into molé sauce.
  • Sauté onion in olive oil. Set aside.
  • Salt and pepper the beef then brown using the same skillet (you will need to do this in batches).
  • Transfer beef and onions to a dutch oven (or crock pot). Add canned tomatoes, crushing by hand, add vinegar, and mix well.
  • Add in molé sauce. Stir until thoroughly combined, adding reserved liquid as necessary.
  • Cook on low heat until ready to serve (12-24 hours).

Reviews & Comments 2

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    " It was excellent "
    wynnebaer ate it and said...
    Oh my!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Very good!!
    Was this review helpful? Yes Flag

The Cook

zinon Salt Lake City, UT

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