mole — This Is A Restaurant

INGREDIENTS and PREP in order

Toast a small handful of each; almond, pine nuts, pecans, cashews, pumpkin seeds then grind and set aside

Toast and grind a few of each kind of dried peppers:

2 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed

2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed

2 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed

or use 2 TBSP chili powder or more to taste

Heat medium in large pot 3 TBSP oil

ADD

1 yellow onion

7 cloves garlic

1 minced corn tortilla or 2 TBSP masa

1 chopped tomato

1 plantain

Cook 20 minutes at medium

ADD

1 TBSP oregano

1 TBSP cumin

.5 TBSP 5 spice

1 TBSP + sesame seeds

Cook 5 minutes

ADD

Ground nuts, a handful of finely chopped raisins and ground peppers

Deglaze with tequila and shot of espresso

Add 1 1/2 cups stock (chicken or vegetable)

Salt and pepper to taste

Add 2 disks mexican chocolate (Taza)

Cook down until thickened

Cool

Add 1 1/2 cups more stock

Puree with immersion blender

Put over food, bake and eat

Mole enchiladas