Rick Bayless' Crock Pot Molé
Yields about 5 cups
ingredients:
- ¼ cup chicken schmaltz
- 2 dried ancho chiles (seeded and torn into small pieces)
- 2 dried pasilla chiles (seeded and torn into small pieces)
- 3 dried guajillo chiles (seeded and torn into small pieces)
- 2 cloves garlic (peeled)
- 3/8 cup whole almonds (skins on, unsalted)
- ¼ cup raisins
- 2 medium tomatoes (fire-roasted, crushed with liquid)
- ¼ tsp cinnamon (ground)
- ¼ tsp black pepper (ground)
- 1/8 tsp fennel seed (or anise)
- pinch ground clove
- ½ oz dark chocolate (86% cacoa or higher)
- ½ slice of bread (darkly-toasted)
- salt
- sugar
- 3 cup chicken stock
- Heat the chicken schmaltz over medium heat in a large pot.
- Add the chiles, garlic, raisins, and almonds. Stir continually for about 5 minutes until the chiles become fragrant (toasty aroma) and their color lightens.
- Add the tomatoes, spices, chocolate, and bread. Continue cooking until the tomato liquid has reduced by half, then add and bring to a simmer:
- 1 c of water
- 1 tsp salt
- 2 tbsp sugar
- Transfer the mixture to a crock pot set on low and cook for at least 6 hours.
- Transfer the molé base to a blender and add ¾ c chicken stock. Blend until smooth (about 5 minutes), stirring occassionally and adding another ¾ c chicken stock as you go.
- Transfer the blended mixture back into the crock pot and add the remaining chicken stock. Continue to cook for another 2 hours.
- Check seasoning and add salt and sugar to taste.