Chef Britny’s Mole

Ingredients

• 2 large tomatoes, quartered
• 1 yellow onion, quartered
• 6 cloves garlic
• 6 dried Guajillo chilis
• 6 dried Panca Chilis
• ½ cup toasted pepitas
• ½ cup toasted hazelnuts
• 1 Tbsp cumin seed
• 1 Tbsp fennel seed
• 1 Tbsp black peppercorns
• 1 Tbsp coriander seed
• 2 Tbsp Mexican oregano
• 1 Tbsp smoked paprika
• 1 Tbsp sweet paprika 
• 2/3 cup dried tart cherries
• 2/3 cup dried black currants
• 2 ounces bittersweet chocolate (70% cacao)
• Juice of 2 limes
• ½ cup apple cider vinegar
• 3 Tbsp salt

Instructions

1. Heat a large cast iron skillet on high. 
2. Toast the dried chilis until aromatic and beginning to darken, about 1 minute per side. 
3. Soak in warm water for about 20 minutes, then remove the stems and seeds. 
4. While the cast iron is still very hot, add a drizzle of olive oil and sear the tomatoes and onions until blackened.  
5. Remove and set aside. In a small sauté pan, toast the cumin, fennel, coriander, and black peppercorns over medium heat until very aromatic, tossing occasionally, about 5 minutes.
6. Transfer to a spice grinder and grind into a fine powder. 
7. Combine all of the ingredients in a large sauce pot and add just enough water to barely cover.
8. Simmer over low heat for several hours. Puree on high in a blender until smooth.

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