The same techniques are used to make a mole as are used to make a classic fricassée; just the flavors are different. Feel free to experiment with different chiles. The heart of a mole sauce is not, as some people assume, chocolate, but rather combinations of chiles with cinnamon and cloves. Raisins and almonds also enter into most moles. This mole makes enough for two chickens.
|dried mulato chiles|
|dried ancho chiles|
|dried pasilla chiles|
|chipotle chile, dried or canned in adobo sauce|
|salt and pepper||to taste||to taste|
|garlic clove, chopped|
|tomatoes, peeled, seeded, chopped|
|almonds with their skin, toasted in a 350°F (175°C) oven for 15 minutes|
|sugar (or to taste)|
|sherry vinegar (or to taste)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.