Mole

Name: Mole
Total time: 3000 s
Cuisine: American
Ingredients: 1 C almonds; 4 C beef stock; 2 jalapeños; small dice; 1 large shallot; small dice; 4 cloves garlic; slivered; 1 C tomato puree; 2 t cumin; 2 1/2 oz dark chocolate with guajillo pepper; 2 1/2 oz dark chocolate with chipotle pepper; 1/2 C raisins; 1/4 C honey; 1/4 C brown sugar; 1 lime; juiced; vegetable oil; as needed; kosher salt and black pepper; as needed

ChefDoogles @ChefDoogles

Chicago, IL

Mole

ChefDoogles @ChefDoogles

Saved

Ingredients

50 mins

1 Calmonds
4 Cbeef stock
2jalapeños; small dice
1large shallot; small dice
4 clovesgarlic; slivered
1 Ctomato puree
2 tcumin
2 1/2 ozdark chocolate with guajillo pepper
2 1/2 ozdark chocolate with chipotle pepper
1/2 Craisins
1/4 Choney
1/4 Cbrown sugar
1lime; juiced
vegetable oil; as needed
kosher salt and black pepper; as needed

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Steps

50 mins

1

Pulse almonds finely in a food processor.
2

Heat enough vegetable oil in a large sauce pot to cover the bottom. Add shallots and jalapeños. Saute 1-2 minutes.
3

Turn heat down to medium-low. Add garlic. Sweat until garlic is fragrant, about 1 minute. Add to almonds in food processor.
4

Add 1 C beef stock. Pulse to combine. Pour almond mixture into saucepot.
5

Add remaining beef stock and tomato puree. Simmer 25-30 minutes.
6

Chop chocolate finely and add to saucepot with raisins, lime juice, and honey. Simmer 10 minutes.
7

Variations; Maple, cinnamon, nutmeg, clove, allspice, cardamom, lemon, orange, grapefruit, vinegar, molasses, turbinado sugar, cayenne, caramelized onions, habanero, poblano, bacon, coffee, tequila, coriander seed, cilantro, scallions, chives, serrano, pumpkin seeds, chicken stock, bay leaf

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Cooksnaps

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ChefDoogles @ChefDoogles

on February 02, 2016 16:48

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience