Holy Mole !

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My quest into the intricacies of Mexican chili peppers and their uses has me thinking about making an authentic Mole. Mole means sauce so saying mole sauce is redundant. In the past I thought Mexican cuisine was just "hot".  Put in a few hot peppers and there you have it. I've discovered there are more complex blends of sophisticated ingredients which inform historic Mexican cuisine. Holy mole, just look at the ingredients below and you'll begin to understand the draw to these authentic recipes. I better get started, this recipe takes time. It's an all afternoon undertaking.

• 3 ancho dried peppers, remove seeds and tear into pieces
• 3 guajillo dried peppers, remove seeds and tear into pieces
• 2 mulato dried peppers, remove seeds and tear into pieces
• 2 negro dried pepper, remove seeds and tear into pieces
• 1 pasilla dried pepper, remove seeds and tear into pieces
• 1 puya dried pepper, remove seeds and tear into pieces
  
  put dried pepper pieces in a bowl and pour 2 cups of boiling water over the dried pepper pieces and soak for one hour; I use gloves with hot peppers
  
  
• 6 mini sweet peppers cut lengthwise in 4ths
• 10 tomatillos cut in half
  
  roast sweet peppers & tomatillos cut side down on oiled sheet pan for 1/2 hour
  
  
• 1 cup finely chopped onion
  
• 3 cloves of garlic, finely chopped
   
  in a large stock pot sauté onion till soft, then add garlic for one minute next add all ingredients below to stock pot, also add soaked dried peppers and their soaking water, as well as the roasted tomatillos and sweet peppers put all of ingredients in a blender, blend in batches till smooth, if mixture is too thick add water to thin, put back in pot and simmer for 2 to 3 hours.
  
  
• 1 can of diced tomatoes
• 7 prunes
• ¼ cup of roasted almonds
• ¼ cup of sesame seeds
• 2 very ripe bananas, chopped
• 1 ½ tsp of cinnamon
• 6 tbs cacao flour 
• ½ cup of chili powder
• 1 tbs agave nectar
  
• ½ cup dark brown sugar
  
• 1 tsp fresh ground black pepper
• Pinch of salt to taste
  
  We had the mole sauce with chicken and rice. The recipe makes enough to freeze some for a later date. Gary said he likes my adobo sauce much better.
  
  Enjoy