Spicy Mole Sauce
- 1 dried pasilla chile seeded and chopped (reserve the seeds)
- 2 chipotles in adobo seeded and chopped
- 1 cup cooked black beans
- 1 ounce dark chocolate coarsely chopped
- 1/3 cup almonds toasted
- 1 teaspoon kosher salt
- 2 cups chicken stock
- 2 tablespoons olive oil
- 1 clove garlic peeled and crushed
- 2 shallots peeled and coarsely chopped (about 1/3 cup)
- Rehydrate the pasilla chile by pouring broiling water over it, and allowing it to soak for half an hour.
- When you're ready to make the sauce, pull the chile open and seed it.
- Chop coarsely and put in a blender or food processor with the chipotles, black beans, chocolate, almonds and salt.
- Blend, adding the stock slowly, allowing the blades to do their work as the sauce things out.
- Heat the olive oil in a sauté pan, and gently sauté the garlic and shallots over low heat.
- Once they're soft, add them to the blended chocolate-chile mix, and blend again.
- Transfer the sauce to a saucepan, and simmer for 10 minutes.
- Keep an eye on it to avoid scalding because the chocolate and nuts are delicate.
- The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors.
- If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce such as Marie Sharp's.