Martha Stewart Living, November 2003
- 1 slice white bread or 2 slices baguette
- 1 clove garlic, unpeeled
- 1/3 cup whole almonds (2 ounces)
- 1 ancho chile
- 1 tablespoon vegetable oil or lard
- 1/2 white onion, finely chopped
- 1 pint grape tomatoes
- 1/2 small canned chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce
- 1/2 large ripe banana, cut into pieces
- 2 tablespoons plus 1 teaspoon unsweetened cocoa powder
- 1 1/2 teaspoons packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cloves
- 1 1/2 cups homemade or low-sodium canned chicken stock
- Coarse salt and freshly ground pepper
- In a 9-inch seasoned cast-iron skillet, toast bread over medium-high heat, turning once, until golden. Tear bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.
- In skillet, cook garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze clove from skin; add to bowl with breadcrumbs.
- Toast almonds in skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to bowl.
- Wipe chile with a damp paper towel. Slit chile lengthwise; remove stem, ribs, and seeds, reserving seeds. Cook chile in skillet over medium heat, turning once, until it just begins to blister (do not burn it ), 10 to 30 seconds. Transfer to bowl.
- Pour oil into skillet; add onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to bowl. Add tomatoes to skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to bowl.
- Add chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to bowl, and stir well. Working in batches, puree mixture in a blender until smooth, adding the stock a little at a time.
- Transfer puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass mole through a sieve into a serving bowl; discard solids. Season with salt and pepper, and serve warm.
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