This classic Mexican sauce is often used in enchiladas or served with tamales.
Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
In a 9-inch cast-iron skillet, toast the bread over medium-high heat, turning once, until golden. Tear the bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.
Step 2
In the skillet, cook the garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze the clove from the skin; add to the bowl with the bread crumbs.
Step 3
Toast the almonds in the skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to the bowl.
Step 4
Wipe the chile with a damp paper towel. Slit the chile lengthwise; remove the stem, ribs, and seeds, reserving the seeds. Cook the chile in the skillet over medium heat, turning once, until it just begins to blister (do not burn it), 10 to 30 seconds. Transfer to the bowl.
Step 5
Pour the oil into the skillet; add the onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to the bowl. Add the tomatoes to the skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to the bowl.
Step 6
Add the chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to the bowl, and stir well. Working in batches, puree the mixture in a blender until smooth, adding the stock a little at a time.
Step 7
Transfer the puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass the mole through a sieve into a serving bowl; discard the solids. Season with salt and pepper, and serve warm.
