Recipe

Traditional Mol Recipe

	Grizzlybear / All my dishes 2 years, 2 months ago The story behind this sauce tells of two nuns surprised by a visitor. They had little in the way of food and so they used a molcajete to grind every ingredient they could find and simmered it in liquid until it thickened into a sauce. Prep:10m Cook:60m Servings:4	Grizzlybear
	sauces

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Ingredients

12 guajillo chilies, roasted, skinned, stemmed and seeded

3 tomatoes, roasted and peeled

1/4 cup lard

1 onion, peeled and sliced

8 garlic cloves

1 stick of cinnamon torn into small pieces

1 tablespoon Mexican oregano

1/4 cup unsalted peanuts or unsweetened peanut butter

1 clove

1/4 cup masa

1 teaspoon cocoa powder

1/4 teaspoon thyme

1/4 teaspoon anise seeds

1/4 cup raisins, soaked in water to soften (optional)

3 peppercorns

4 cups chicken broth

Directions

Note: The traditional way is to mash all of the ingredients except the broth, with a molcajete (mortar and pestle) but a blender will also do the job just fine.

Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent. In a blender, puree the peanuts then add in the oregano, cinnamon, anise, peppercorns, thyme and cloves and blend with the tomatoes. Puree to make a smooth paste. Add in the onions and garlic and puree again. Finally, add chilies to blender to puree into a smooth paste.

Add the chicken broth to the pot and add the pureed ingredients. Make a roux, by mixing the masa with a 1/4 cup of the chicken broth. Mix the roux into the broth and whisk until mixture is smooth. Add the pureed ingredients and simmer for 1 hour, covered and then simmer uncovered until sauce has thickened.

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