Peanut and Ancho Chile Mole

Ingredients

• 4 pieces Ancho chiles, stemmed and seeded
• 1 cup Roasted unsalted peanuts
• 0.5 cup White onion, chopped
• 3 pieces Garlic cloves, peeled
• 3 cups Chicken or vegetable broth
• 1 piece Corn tortilla, torn into pieces
• 0.25 teaspoon Ground cinnamon
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 tablespoon Mexican chocolate, chopped(optional)

Instructions

1. 1

   In a dry skillet over medium heat, toast the ancho chiles for 1-2 minutes until fragrant but not burnt.

2. 2

   Place the toasted chiles in a bowl of hot water and let them soak for 15 minutes until softened.

3. 3

   In the same skillet, sauté the onion, garlic, and tortilla pieces in one tablespoon of oil until the onion is translucent and the tortilla is golden.

4. 4

   Transfer the soaked chiles, sautéed onion mixture, peanuts, cinnamon, and 1 cup of broth into a blender.

5. 5

   Blend on high speed until the mixture is completely smooth and creamy.

6. 6

   Heat the remaining tablespoon of oil in a large saucepan and carefully pour in the blended sauce.

7. 7

   Stir in the remaining broth and salt, then simmer on low heat for 20 minutes, stirring frequently to prevent sticking.

8. 8

   Taste and stir in the Mexican chocolate if using, allowing it to melt completely before serving over chicken or rice.