Mole negro sauce

Ingredients

• 6 dried chillies, e.g.

  • Pasilla

  • Arbol

  • Chipotle

  • Guajillo

  • Ancho

• 1 liter / 4 cups broth or stock

• 1 cup prunes or dark raisins

• 1 large onion diced

• 3+ garlic cloves

• 2 tsp chili powder

• 2 tsp cumin

• 2 tsp coriander

• 1 tsp dried oregano

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ ground cloves

• optional ½ canned chipotle + 1 tbsp of its (Adobo) sauce

• ¼ cup peanut butter

• 50 g dark chocolate

Directions

1. Discard dried chillis’ stems and seeds, toast over medium heat

2. Add broth, simmer covered 10′

3. Add prunes, another 10′ covered, kill heat

…concurrently,

1. Sauté onions + garlic in olive oil until deeply golden brown. Let them get really dark.

2. Stir in spices ~2′, toasting them

Put everything in the blender, go easy on the broth: blend until silky smooth, control with broth.

Put back into the pan, stir in salt, peanut butter and chocolate.

Melt and adjust to taste.