Seriously Meatless: Mole Aproximado Recipe

• 8 dried ancho chiles or a mixture of ancho and pasilla
• 4 cloves garlic
• 1 large tomato, cored and halved
• 2 slices bread, toasted and cubed
• 1 small onion, diced
• 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
• 1 pinch of cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 heaping tablespoon unsweetened cocoa powder
• Salt
• 1/4 cup fresh squeezed orange juice (bitter orange if you happen to have it)
• 2 tablespoons vegetable oil

1. Remove the stems, seeds and ribs from the chile peppers. You might want to wear rubber gloves for this. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes while you prepare everything else.
2. In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times.
3. Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power, orange juice and 1/2 cup of the chile soaking water. Puree very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups. Strain.
4. Heat the vegetable oil in a saucepan over a medium flame. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated.
5. Taste and adjust the seasonings. Can you taste the various herbs and spices? The chocolate? The chiles? Is there a bit of acid and enough salt? Aim for a complex, balanced flavor. Also add a little more liquid or simmer a bit longer to get a pleasing saucy texture, like a thick tomato sauce.

ancho chiles, garlic, tomato, bread, onion, fresh oregano, cloves, cinnamon, black pepper, sugar, salt, cocoa, salt, fresh squeezed orange juice, vegetable oil

Taken from www.seriouseats.com/recipes/2009/09/mole-aproximado-mexican-sauce-recipe.html (may not work)