Peanut Ancho Mole
Recipe from: Bake It Like a Man
by David Bowers,Sharon Bowers
Cookbook Heaven at Recipelink.com





For some people, there's food in the house as long as they have bread, but
all I need is mole (MOOH-lay) in the refrigerator. It's a spicy Mexican
sauce that turns the humblest ingredients into gourmet cuisine. I put it
over and under fried eggs, on sandwiches, across any kind of meat, and most
especially on nearly any ingredient enfolded in a tortilla.

Makes 1 Generous Quart

· 3 dried ancho chiles

· 2 to 3 large tomatoes or 6 ripe plum tomatoes

· 3 garlic cloves, unpeeled

· 1 1/2 cups peanut butter, any style

· 3 slices good bakery white bread, torn into pieces, or 1 cup
unseasoned fresh bread crumbs

· 3 canned chipotle chiles

· 3/4 teaspoon ground cinnamon

· 5 cups chicken stock

· 2 tablespoon olive oil

· 1 cup dry red wine

· 2 tablespoons red wine vinegar

· 2 to 3 bay leaves

· 1 1/2 tablespoons sugar

· 1 teaspoon salt

1. Break off and discard the stems of the ancho chiles and shake out
and discard the seeds. Heat a dry cast-iron skillet over high heat for
several minutes and add the anchos to the pan. Press them against the
skillet with a spatula for 4 to 5 seconds on each side. Don't let them burn
but the color should lighten a little. Remove to a bowl, cover with boiling
water, and soak for about 20 minutes.

2. Place the tomatoes and garlic on a sheet of aluminum foil and set
under a broiler for another 5 to 6 minutes. When one side of the tomatoes
blackens, turn and broil for another 5 to 6 minutes. Don't let the garlic
blacken - you may need to remove it sooner. When cool enough to handle,
squeeze the softened garlic from its skin and peel off as much of the
tomatoes' black skin as you can easily remove.

3. Combine the tomatoes and garlic in a food processor or a blender.
Add the peanut butter, bread, chipotle, cinnamon, and 1 cup of the chicken
stock. Puree to a smooth consistency. Strain through a wire sieve into a
medium bowl. You'll need to scrape the sieve with a wooden spoon to force
the thick mixture through. Discard the mushy grit left in the sieve.

4. Heat a large heavy skillet (cast iron actually works for this thick
sauce, and so does any pan that's not nonstick) over high heat for several
minutes and add the olive oil. When the oil starts to smoke slightly, pour
in the tomato mixture all at once and cook, stirring, for 5 minutes until
the mixture has darkened. Reduce the heat and add the remaining 4 cups
broth, wine, vinegar, and bay leaves. Stir well, cover loosely, and simmer
over low heat for 45 to 60 minutes. Stir frequently to prevent burning.

5. When finished, the sauce will be very thick and smooth, with a
little oil lying on the surface. Discard the bay leaves and stir in the
sugar and salt. Store covered in the refrigerator for up to 2 weeks.