Apricot and Habanero Mole

Ingredients

• 1.5 cups Dried apricots
• 3 pieces Habanero peppers, seeded and halved
• 0.5 cup Corn masa harina
• 4 cups Chicken or vegetable stock
• 1 large White onion, chopped
• 4 pieces Garlic cloves, minced
• 0.25 cup Whole almonds
• 0.5 teaspoon Ground cinnamon
• 0.125 teaspoon Ground cloves
• 2 tablespoons Lard or vegetable oil

Instructions

1. 1

   Soak the dried apricots in 1 cup of hot water for 20 minutes until softened.

2. 2

   In a dry skillet over medium heat, toast the almonds and corn masa harina separately until fragrant and slightly golden.

3. 3

   Heat the lard in a large heavy-bottomed pot and sauté the onions and garlic until translucent.

4. 4

   Add the habaneros to the pot and cook for 2 minutes, being careful not to inhale the spicy fumes.

5. 5

   Transfer the sautéed mixture, soaked apricots (with liquid), toasted almonds, and spices into a blender; process until completely smooth.

6. 6

   Return the blended puree to the pot and whisk in the toasted masa harina and the remaining stock.

7. 7

   Simmer the mole over low heat for 30-40 minutes, stirring frequently to prevent the masa from sticking to the bottom.

8. 8

   Season with salt to taste and serve over roasted poultry or pork.