Hazelnut Mole               

 tags (edit): Bon Appetit magazine Ethnic @Try Soon! @Vogel Sauces  

 

Ingredients

6 tablespoon Vegetable Oil
6 ea large clo Garlic Peeled
8 ounces Hazelnuts With Skin About 2 Cups
1 1/2 large Plantains * Ripe Peeled Cut Into 1/2" Thick Roun
1 1/2 pounds Red Delicious Apples Peeled Quartered Cored
1 medium White Onion Thickly Sliced
13 each Dried Guajillo Chilies * 2.5 Oz Ste Opened Seeded Veined
3 each Dried Ancho Chilies * 1.5 Oz Stemme Opened Seeded Veined
3/4 cup Prunes about 4 Ounces
7 ea Whole Cloves
6 berries Whole Allspice
1/2 teaspoon Coriander Seeds
1/2 teaspoon Aniseed
1/2 teaspoon Cumin Seeds
1 ea Cinnamon Stick Broken In Half
2 ea 5 to 6" d Corn Tortillas
9 cups Low Sodium Chicken Broth or More
2 tablespoon Apple Cider Vinegar


 

Instructions
 1. Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl.

2. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic.

3. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl.

4. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl.

5. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet).

6. Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl.

7. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

8. Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl.

9. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

10. Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth.

11. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.)

12. Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)

*Available at specialty foods stores and Latin markets.






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Yields: 8 Servings
     Bon Appetit magazine, December 2005

 notes:  According to lore, the original mole was served with turkey that had been fattened with hazelnuts. In this variation, which doesn't include chocolate, hazelnuts are featured in the sauce. Roberto Santibanez. http://www.epicurious.com/recipes/recipe_views/printer_friendly/233413

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