One Tomatillo, Two Corn Tortillas, Three Sticks of Cinnamon and a Big Bowl of Mole

A long holiday weekend lends it's self lots of time for eating and cooking. After the chocolate cake I made for Thanksgiving (previous post) I thought why stop there!?.. Let's continue on this chocolate craze. Teetering on a diabetic threshold, I figured for my and Jason's health I better not bake anything else. Hence, the homemade Mole idea was born. Spicy and flavorful with a hint of chocolate. 

This was my first attempt at Mole. I was planning on it being labor intensive but it's really not. Once you have all the ingredients (and there are a lot of ingredients) you saute, soak, and blend. Then you're ready to enjoy. The hardest part was finding all the chilies the recipe called for. After a failed attempt at the "regular" grocery store I went to The Spice House and they had everything I needed displayed in beautiful glass jars. If you live nearby and haven't been to The Spice House I suggest you make a visit. They also have a catalogue and online gifts for those not in the area http://www.thespicehouse.com/info/chicago-spice-store.html.

Ingredients:

3 Chipotle Chilies

2 Ancho Chilies

2 Quajillo Chilies

5 Cloves

6 All Spice Berries

1 Tbs Thyme, Cumin Seeds, Sugar, Salt

5 Tomatillos

2 Tomatoes

1 Roll

2 Tortillas

1 Onion

1/2 Head of Garlic

1/3 Cup Raisons

1/4 Cup Peanuts

5 oz Chocolate

2 Cups Chicken Stalk 

Saute...

Soak & Blend...

We put our mole over chicken and rice but it would be good on just about anything. I'm planning on putting the leftover sauce on some roasted sweet potatoes. 

.