Mole Sauce Recipe

1/2 cup sesame seeds

1/2 cup bacon grease

3 oz mulato chiles, stemmed and seeded

1 1/2 oz ancho chiles

1 1/2 oz pasilla chiles

4 peeled garlic cloves

2 oz unskinned almonds

1/2 cup raisins

salt

1/2 t cinnamon

1/4 tsp pepper

1/4 tsp anise

1/8 tsp ground cloves

1 slice firm white bread, darkly toasted and broken into several pieces

1 oz Mexican chocolate, chopped roughly

4-5 T sugar

Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon.

Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos.

20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl.

Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos.

2 1/2 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add

1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl.

10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another

5-10 min.

6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1 3/4 tsp) and sugar.

325 F for about 40 minutes.