Name: Ancho Chile Mole Sauce with Cocoa and Cinnamon
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 3 tomatillos; 1 plum tomato; 3 garlic cloves; 1 small yellow onion; 3 dried Ancho chile; 2 Tablespoons toasted pecans; 1/4 cup chicken stock; 1/2 oz 100% cocoa; 1 plantain; 1/2 Teaspoon brown sugar; 1/8 Teaspoon allspice; 1/8 Teaspoon ground cloves; 1/4 Teaspoon ground oregano; 1/4 Teaspoon ground black pepper; 1/2 cup beef broth; 1/2 cinnamon stick; 2 cups broth from braising the pork belly (or additional beef broth); 1/8 Teaspoon of flour (more or less depending upon desired thickness); Salt and pepper to taste

Ingredients

Scale

3 tomatillos
1 plum tomato
3 garlic cloves
1 small yellow onion
3 dried Ancho chile
2 Tablespoons toasted pecans
1/4 cup chicken stock
1/2 oz 100% cocoa
1 plantain
1/2 Teaspoon brown sugar
1/8 Teaspoon allspice
1/8 Teaspoon ground cloves
1/4 Teaspoon ground oregano
1/4 Teaspoon ground black pepper
1/2 cup beef broth
1/2 cinnamon stick
2 cups broth from braising the pork belly (or additional beef broth)
1/8 Teaspoon of flour (more or less depending upon desired thickness)
Salt and pepper to taste

Instructions

Cut up tomatillos, plum tomato and yellow onion into large chunks.
Place on baking sheet along with garlic cloves.
Broil until everything starts to brown.
Remove from oven and let cool slightly then blend.
Run through sieve twice and place in sauce pan.
Add toasted pecans, chicken stock, cocoa, cinnamon stick and Ancho chiles.
Let simmer approx. 30 minutes.
In a separate fry pan, fry 6 slices of the plantain in a small amount of oil and then mash and add to sauce.
Add brown sugar, allspice, ground cloves, oregano and black pepper.
Continue simmering sauce and remove Ancho chiles after they have been in the sauce a total of 1 hour.
Add beef broth and braised pork broth and continue to simmer until reduced to the desired consistency – the sauce should at least coat the back of a spoon.
Run through sieve twice and return to pot.
Serve when ready.