Ingredients Jump to Instructions ↓

  1. 1/4 cup slivered raw almonds

  2. 2 tablespoons canola oil

  3. 1 small Spanish onion, coarsely chopped

  4. 3 cloves garlic, coarsely chopped

  5. 1 cup pureed plum tomatoes

  6. 3 cups chicken stock, plus more if needed

  7. Scant 1/4 cup pureed chipotle in adobo

  8. 2 tablespoons ancho chili powder

  9. 1 tablespoon New Mexico chili powder

  10. 1/2 teaspoon ground chile de arbol

  11. 1/4 cup chopped fresh mango

  12. 1/4 cup golden raisins

  13. 1/4 cup crushed blue corn tortilla chips

  14. 1 tablespoon honey

  15. 1 tablespoon pure maple syrup

  16. 3 tablespoons molasses

  17. 3/4 teaspoon ground cinnamon

  18. 1/2 teaspoon ground cloves

  19. 1/2 teaspoon ground allspice

  20. 1-ounce semisweet or bittersweet chocolate, finely chopped

  21. Salt and freshly ground black pepper

  22. 3/4 cup fresh lime juice

  23. 3/4 cup distilled white vinegar

  24. 3 tablespoons super fine sugar

  25. 2 teaspoons kosher salt

  26. 1 serrano chile, slit down center

  27. 2 teaspoons finely chopped fresh oregano leaves

  28. 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices

  29. 8 kosher hot dogs, grilled or griddled

  30. Soft hot dog buns

  31. 1/2 cup (2-ounces) crumbled queso fresco cheese

  32. 1 cup grated Manchego cheese

  33. 1 ripe Hass avocado, peeled, pitted and cut into small dice

Instructions Jump to Ingredients ↑

  1. Mole:

  2. Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes.

  3. Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender.

  4. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.

  5. Onions:

  6. Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.

  7. Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.

  8. Preheat a grill or griddle to medium.

  9. Hot dogs:

  10. Cook the hot dogs on grill or griddle until golden brown and the skin is crisp. Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions.


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