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Recipe Categories: chefLeJon's HOME PAGESAUCES

New style Mole sauce




Source of Recipe


personal creation






Recipe Introduction


Mole has often been traditionally greasy and very heavy. While this sauce is not light, it is definitely less greasy than most recipes. Great for grilled meats of any kind. We've used it on chix breast and grilled pork loin in the restaurant. Keeps well for a week airtight but is best the day after it has been made when all the flavors have come together.





List of Ingredients



• 3 large yellow onions-thinly sliced
  
• 12 whole cloves garlic
  
• .25 c cocoa powder-Scharffen Berger is best
  
• .5 c dried currants-raisins are an acceptable sub
  
• 2 qts. chicken stock
  
• 1 c peeled,chopped tomatoes- pomi is a good sub
  
• 2 bay leaves
  
• 2 cinnamon sticks
  
• 2 fire roasted Jalapenos- peeled and chopped
  
• kosher salt to taste
  
• chipolte in adobo sauce to taste
  






Instructions



1. saute the onions, garlic and currants with the salt in some olive oil until semi dark- about 5 minutes.
   
   
2. add the cocoa powder and stir into the mixture then immediately stir in the stock.
   
3. add the cinnamon, bayleaves, tomato and jalapeno
   
4. simmer the mixture until reduced by 1/3 about 25 min.
   
5. if the sauce becomes too dry add more stock.
   
6. The sauce should now look like a rough chocolate stew.
   
7. discard the cinnamon and bay leaf, add the adobo to taste and correct seasoning with salt and more adobo if you like heat.
   
8. In small batches, blend the sauce in a blender until smooth.
   
9. reheat as needed and rehydrate with stock if sauce becomes too dry during the process
   






Final Comments


As I said before, this is great with grilled or roasted pork loin. A simple dry rub of cinnamon and kosher salt will enhance the flavors of the dish. Garnish with slivered green onions and ground peanuts.
Enjoy!