Author Notes
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
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Ingredients
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2
dried guajillo chile pods
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2
dried California chile pods
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1 cup
dried and pitted dates, coarsely chopped
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1 3/4 cups
chicken broth
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3
corn tortillas
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3
garlic cloves, coarsely chopped
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2 tablespoons
coconut oil
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1 teaspoon
ground cumin
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1 teaspoon
oregano
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2
discs of Ibarra chocolate (about 7 ounces)
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3 tablespoons
almond butter
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1/4 teaspoon
salt
Directions
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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.
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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.
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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.
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Finish preparing chiles by draining and discarding soaking water. Discard stems and remove seeds from chile pods.
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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.
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Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.
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