Spicy Chocolate Infused New Mexican Mole Sauce

Johnney’s Style Mole Sauce

🕒 Cook Time: 1 hour 30 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 2 hours

🍽 Servings: 12

Description:
The tale of this Mole Sauce begins in the heart of New Mexico, where an old friend shared the foundation of this recipe. Since then, it’s been a journey of experimentation and flavor crafting to bring you this exquisite version. Perfectly paired with tender shredded chicken, a side of aromatic Spanish rice, creamy refried beans, and a zesty salad featuring shredded lettuce, fresh cilantro, diced tomatoes, and slices of creamy avocado. This dish is an explosion of flavors and textures that will transport you to the heart of Mexico with every bite!

Nutritional Information (per serving):

• Calories: 688
• Fat: 16g
• Saturated Fat: 1.8g
• Cholesterol: 9.6mg
• Sodium: 552.8mg
• Carbohydrates: 115.3g
• Fiber: 33.7g
• Sugar: 43.4g
• Protein: 23.7g

Ingredients:

Instructions:

1. Preheat the oven to 500°F (260°C).

2. Prepare the Chilies:

   • Place all the dry chilies on a baking sheet.
   • Toast them in the hot oven for about 2 minutes until they release their aroma.
   • Quickly remove them and submerge in a bowl of hot water.
   • Set aside.

3. Preheat the Broiler:

   • Place the onions, tomatoes, tomatillos, and garlic on a baking sheet.
   • Allow them to roast and char under the broiler for about 5 minutes.
   • Remove and set aside.

4. Prepare the Fruits:

   • In a medium saucepan, combine the prunes, apricots, and raisins with the red wine.
   • Cook for about 10 minutes until the fruits have absorbed all the wine.
   • Set aside.

5. Toast the Spices:

   • In a hot pan, toast all the spices, turning quickly to prevent burning.
   • Once they begin to smoke, remove from heat, grind in a spice grinder, and set aside.

6. Assemble the Mole:

   • In a large, heavy-bottomed pot, combine the soaked chilies, roasted vegetables, wine-soaked dried fruit, and ground spices.
   • Add chicken stock and simmer for about 30 minutes.

7. Prepare the Plantains:

   • Peel the plantains and slice them into 1-inch thick pieces.
   • In a sauté pan with 3 inches of oil, fry the plantains until golden brown.
   • Add the fried plantains to the pot along with chocolate and tortillas.
   • Cook for an additional 15 minutes.

8. Blend the Sauce:

   • Remove the pot from heat and allow it to cool slightly.
   • Using a blender or immersion blender, puree the sauce until smooth and velvety.

9. Serve:

   • Johnney’s Style Mole Sauce is now ready to be enjoyed!
   • Serve it alongside your favorite proteins such as chicken, beef, or lamb.
   • Don’t forget to garnish with fresh cilantro, a sprinkle of sesame seeds, and a side of warm tortillas for a truly authentic experience!

This rich, complex, and slightly spicy Mole Sauce is a labor of love, but the incredible depth of flavors is well worth the effort. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress and satisfy even the most discerning of palates. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure with Johnney’s Style Mole Sauce! 🌶🍫🥑