Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 5 dried guajillo chilies (about an ounce)
• 3 tablespoons vegetable oil
• 3 tablespoons onions, peeled and chopped
• 2 garlic cloves, peeled and thinly sliced
• 1 corn tortilla, cut in quarters
• 2 roma tomatoes, cored and quartered
• 3/4 cup dry roasted peanuts
• 2 tablespoons raisins
• 1 teaspoon dried oregano (mexican oregano preferred)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 cups chicken broth (either homemade, canned or from bouillon cubes)
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt

Recipe

• 1 cut the dried chilies open; discard seeds stems and veins.
• 2 put chilies in bowl of hot water for 25 minutes.
• 3 meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
• 4 transfer to blender or food processor.
• 5 in same skillet cook the tortilla pieces until crisp and slightly browned.
• 6 add to blender with onion.
• 7 cook the tomatoes until the skins start to char a bit.
• 8 add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
• 9 drain the chilies (discard water) and add to blender.
• 10 add 1 1/4 cups of the broth and add the vinegar and salt.
• 11 puree the mixture as much as possible.
• 12 pour the mixture through a strainer into a large bowl.
• 13 heat the remaining oil in a saucepan and add the mixture.
• 14 add the remaining broth and bring to boil then reduce to simmer.
• 15 let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
• 16 if sauce gets too thick, add a bit more broth to thin to the desired consistency.