So, pretty much everyone I know, knows that I’m semi-obsessed with mole. Dearest readers, if you didn’t know before, you surely knew after I tried my weak culinary hand at it about a month ago (wait, a month ago exactlty!).
Well, after that, my lovely Suzanne passed along another sort of mole recipe for me to try. She called it “Mole Agridulce,” or Sweet-and-Sour Mole. I was excited to try it, but didn’t have a chance until today!
The recipe has about 75 percent less ingredients than the traditional mole recipe I used before, and thus took only about 45 minutes to prepare (although it’s now simmering on the stove and reducing).
Unlike the rich and chocolatey and complex mole recipe I used before, this one is much sweeter, much more bitter, and much spicier! I can’t wait to soak some chicken in it.
For those who are interested, here’s the recipe (and I suspect this will be amazing with chicken, black beans, and brown rice):
5 dried guajillo chilis
1 cup water
1 1/2 white onions, coarsely chopped
2 cups + 2 tablespoons canola oil
3 cloves garlic
1/4 fresh pineapple, cored and cubed (I used a 16 oz can of pineapple rings)
1/4 teaspoon cinnamon (canela)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons Kosher salt
1/2 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 1/2 cups chicken broth (I only ended up using about 1 cup)
Heat 2 tablespoons canola oil in medium-heat pan. Add de-stemmed and de-spined chilis and toast for approximately 30 seconds per side, until the skins blister (don’t burn them!). If you want some heat, leave some of the chili seeds when you despine them. Submerge and boil them in 1 cup hot water for approximately 30 minutes to rehydrate. Puree chilis and chili water, along with approximately 1 cup chicken stock in blender until it is a paste. Place chili paste in a fine colander, and sieve it into a medium-sized pot over low heat.
Place a large skillet over high heat and add 2 cups canola oil. When hot, add onion and fry 3-4 minutes, until evenly browned around the edges. Add garlic cloves and cook another 2-3 minutes. Strain oil from onion-and-garlic mixture, and return onions and garlic to pan. Add pineapple, and fry until golden brown. Place onion, pineapple, and garlic mixture into blender, along with lime and orange juices, and blend until smooth. Sieve into the chili mixture in pot and continue to simmer. Add cinnamon, allspice, cloves, and salt. Simmer for about an hour.
If sauce is too thin, add more chicken stock.
Garnish with sesame seeds, if desired.