A surprising alternative to tomato-based mole sauces. The smooth, spicy sweetness compliments both chicken and pork. Inspired by the "Easy Mole" recipes of Ixtapa Grill and Cantina, and Sweet Life Bake. —Valerie Rozzi
What You'll Need
dried guajillo chile pods
dried California chile pods
dried and pitted dates, coarsely chopped
1 3/4 cups
garlic cloves, coarsely chopped
discs of Ibarra chocolate (about 7 ounces)
Prepare chiles by immersing them in a microwaveable bowl filled with 1 1/2 cups water; microwave on high for 3 minutes, then continue to soak for an additional 12 minutes.
While chiles are soaking, bring chicken broth to boil and remove from heat; place chopped dates and torn tortilla pieces in broth to soak about 10 minutes or until tortillas and dates are soft.
Meanwhile, saute onions and garlic in coconut oil until translucent and slightly browned, about 8 minutes. Just before removing onions from heat, stir in cumin and oregano; heat until the aroma is released from the spices, stirring constantly.
Finish preparing chiles by draining and discarding soaking water. Discard stems and remove seeds from chile pods.
Place all prepared ingredients (chiles, dates & tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.
Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.