Well, this is indeed late for Valentine’s Day, but perfect for me, because in a couple of weeks, the BF and I will have been together (“officially”) for five years!
Since the BF “isn’t a dessert person,” I decided to make something savory, while still being able to throw in some chocolate. Meet: mole sauce.
The first time I had ever had mole, was a few years ago when we were in Mexico for his older brother’s wedding. We got the chance to take a cooking class with *mumble… mumble….* (I’m sorry, I feel like an ass for not remembering the name of the chef. I was super sick and having gallbladder attacks every day, I barely remember the trip at all.) And for the past few years, the recipe I jotted down has been sitting on my cookbook shelf, collecting dust. The main reason I kept avoiding it, is because the ingredients list is enormous! Look at it! Go ahead. Scroll down. I’ll be here when you get back.
DID YOU SEE IT? WHAT THE HELL ARE ALL THOSE INGREDIENTS FOR???
Don’t panic. This is wicked easy to put together. Sure it may take a few hours, but it’s all easy work. Not tedious or frustrating (like macarons. grrr…).
If you’ve never had mole, here is my best description of it: it’s smooth, smoky, vibrant with spices, hot, tingly heat, and finishes with a quiet sweetness in the background. You can serve it over chicken, pork, turkey; and it freezes wonderfully! Yay!
This recipe does make quite a lot of mole. It’s the only recipe I have, so I just went with it. Afterward I froze the leftovers in baggies. Everything was in grams at the time, so I’ve gone ahead and tried to give a rough estimate of easier measurements (Tbsp, tsp, etc.) along side them. But you should really buy a scale. Really. You should. Have you bought one yet? I can wait.
So I’ve divided the ingredients into three groups (hence the numbering 1, 2, and 3,) each group gets blended into a puree, and then each puree is cooked down before adding the next one. It’s soooooo eaassssyyy. Here we go!
Fill some tortillas with chicken, avocado, and beans, and pour over the mole!
I’m going to add that this particular mole is SPICCCYYY. Next time, for myself, I’m greatly reducing the amount of guajillo chiles. Other than that, it’s perfect!