Ingredients
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4 white Onion
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12 Garlic
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5 halved Tomatoes
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5 fried Pasilla Peppers
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10 fried Guajillo Peppers
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5 fried Ancho Peppers
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1 ounce of Cumin
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1 ounce Peppercorns
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5 Cloves
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5 ounces Raisins
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½ Vanilla Bean
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2 Plantains
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128 ounces Chicken broth
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12 ounces of a hazelnut Chocolate
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4 ounces of Vegetable Shortening
Directions
The nutty and creamy taste of Nutella makes this Hazelnut mole sauce one of my favourites. You can substitute any hazelnut chocolate spread or make your own if Nutella is not readily available.
Steps
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1
Done
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Heat a medium frying pan and sauté onions, garlic and tomatoes in the pan for 2-3 minutes. |
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2
Done
|
Stir in peppers, cumin, peppercorns, cloves, raisins, vanilla and plantains and continue cooking and stirring. |
|
3
Done
|
Add stock and Nutella, reduce heat and cook for 5-6 minutes. |
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4
Done
|
Transfer mixture to a food processor and puree until smooth. Heat vegetable shortening in the frying pan and fry the mole sauce in the pan on low heat for 2 hours. |
