Date Mole Sauce

Name: Date Mole Sauce
Ingredients: 2 dried guajillo chile pods; 2 dried California chile pods; 1 cup dried and pitted dates, coarsely chopped; 1 3/4 cups chicken broth; 3 corn tortillas; 3 garlic cloves, coarsely chopped; 2 tablespoons coconut oil; 1 teaspoon ground cumin; 1 teaspoon oregano; 2 discs of Ibarra chocolate (about 7 ounces); 3 tablespoons almond butter; 1/4 teaspoon salt

12 ingredients

6 steps

Ingredients

2 dried guajillo chile pods
2 dried California chile pods
1 cup dried and pitted dates, coarsely chopped
1 3/4 cups chicken broth
3 corn tortillas
3 garlic cloves, coarsely chopped
2 tablespoons coconut oil
1 teaspoon ground cumin
1 teaspoon oregano
2 discs of Ibarra chocolate (about 7 ounces)
3 tablespoons almond butter
1/4 teaspoon salt

Directions

1

Prepare chiles by immersing them in a microwaveable bowl filled with 1 1/2 cups water; microwave on high for 3 minutes, then continue to soak for an additional 12 minutes.
2

While chiles are soaking, bring chicken broth to boil and remove from heat; place chopped dates and torn tortilla pieces in broth to soak about 10 minutes or until tortillas and dates are soft.
3

Meanwhile, saute onions and garlic in coconut oil until translucent and slightly browned, about 8 minutes. Just before removing onions from heat, stir in cumin and oregano; heat until the aroma is released from the spices, stirring constantly.
4

Finish preparing chiles by draining and discarding soaking water. Discard stems and remove seeds from chile pods.
5

Place all prepared ingredients (chiles, dates & tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.
6

Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.