MOLE SAUCE

"Mole" means mixture and this definition is probably as close as one might hope to get to a definite characterization of this complex and delicious family of sauces. There are almost as many types of Mole as there are ingredients which go in them; a mole might be green, black, or in our case at Austin Grill, red. Although many people associate mole with chocolate, this is but one of a variety of of distinct flavors- including dried fruits, nuts, and, of course, chiles- which meld together in delicious harmony. A lot of work goes into preparing a good Mole, but it's well worth the effort. Hang in there and enjoy!

Recipe yields 1.5 quarts.
Ingredients:

• 4 chiles anchos
• 2 chiles guajillos
• 1 chile negro
• 2 fresh plum tomatoes, roasted and peeled
• 4 tomatillos, husked
• 1/3 plantain
• 1 Tsp. sesame seeds
• 1 Tsp. slivered almonds
• 1/4 cup shelled peanuts
• 1/4 cup raisins
• 1/2 disk Ibarra chocolate
• 1/2 tsp. oregano
• 1/3 tsp. thyme
• 1/4 tsp. black pepper
• 1 tsp. cinnamon
• 1/2 onion
• 3 cloves garlic
• 1/2 slice bread
• 1/2 corn tortilla

1. Stem, seed and toast chiles. Soak in warm water for 20 minutes to soften and clean.

2. Roast tomatoes well on all sides. Peel.

3. Spread almonds, peanuts, sesame seeds, raisins, tortilla and bread on a 1/2 sheet pan. Toast in 350 degree oven until brown and raisins are puffed.

4. Coat saute pan with olive oil. While oil is heating, peel plantain and cut off one third; cut that third in half. Fry on both sides until golden. Remove.

5. Add onion, cut into thick slices, and garlic to oil and fry until golden.

6. Combine all ingredients and spices in large blender jar with soaked chiles and just enough water to blend the mixture. When smooth, add more water while continuing to blend to achieve a smooth, light consistency.

7. Put mixture through china cap (sieve). Heat 1/4 cup olive oil in a small saucepan. Add mixture and fry until slightly darkened and bubbling. Adjust consistency with remaining water. Season with salt to taste.