treemanjohn
Banned
I always make mole. Typically it takes several hours. This is my quickie version. I use fresh chicken stock to thin it for a brazing sauce. Leave it thicker for enchiladas and tacos.
MUST start with a lot of varieties of chilies. I've used as many as 10 before. Reconstitute the dry chilies by putting them in a pot of boiling hot water. Make sure to turn the burner off. Let them soak about 10 minutes until they're soft again. Char pablano chilies preferably on a grill, but a burner works fine. Remove the softened chilies from the water and remove any stems. Add chipotle or jalepenos for heat and flavor. DONT throw away the water!!!
Combine everything with a lot of onion and garlic in a food processor or blender and go until its smooth. Put it back in a pot over heat and add dark chocolate. Thin with chicken stock or the left over water (it has tons of flavor). I was braising chicken to go over brown rice, but it also makes killer birria taco sauce as well. It's perfect for pork, beef, fish, or chicken
MUST start with a lot of varieties of chilies. I've used as many as 10 before. Reconstitute the dry chilies by putting them in a pot of boiling hot water. Make sure to turn the burner off. Let them soak about 10 minutes until they're soft again. Char pablano chilies preferably on a grill, but a burner works fine. Remove the softened chilies from the water and remove any stems. Add chipotle or jalepenos for heat and flavor. DONT throw away the water!!!
Combine everything with a lot of onion and garlic in a food processor or blender and go until its smooth. Put it back in a pot over heat and add dark chocolate. Thin with chicken stock or the left over water (it has tons of flavor). I was braising chicken to go over brown rice, but it also makes killer birria taco sauce as well. It's perfect for pork, beef, fish, or chicken
