- •1 plum tomato
- •2 tomatillos
- •1 onion
- •3 garlic cloves, peeled but left whole
- •2 oz new mexico chiles (3-4)
- •1 oz guajillo chiles (4-5)
- •1 T chipotle chile powder
- •1/4 oz chipotle peppers in adobo sauce
- •3 T black raisins
- •1 t maple syrup
- •3 T toasted sesame seeds
- •1 C toasted hazelnuts
- •1 t cinnamon
- •4 whole cloves
- •4 cardamom pods
- •1/2 t fennel seeds
- •1/2 t coriander seeds
- •3 star anise
- •1/4 t black pepper
- •3 oz jcoco dark with nibs chocolate, chopped
- •3-4 C vegetable broth
- •salt to taste
- •1 can of jackfruit
1. Prepare and soak chiles: Slice the dry chiles open and remove the seeds.
2. Put chiles and raisins in a bowl and pour hot water over them until completely covered and leave to soak for 30 minutes.
3. While the chiles are soaking, prepare the veggies: Chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil and a pinch of salt.
4. Roast at 500 °F or low broil. 5. After 10 minutes, add the garlic cloves and continue to broil for another 10 minutes or until veggies are charred.
6. While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, cardamom, black peppercorns, coriander seeds, fennel seeds, sesame seeds - for 2-3 minutes. 7. Transfer to a spice mill, and grind.
8. Drain the chiles and raisins and transfer to the food processor blender. Add in the hazelnuts, roasted veggies, sesame seeds, maple syrup, chipotle chiles in adobo sauce, and spices to the food processor and blend until mixture becomes a paste.
9. Dropping 1 Tbs of veggie broth at a time to help mixture blend smoothly.
10. Heat 3 cups of the vegetable broth and add in the chopped dark chocolate and stir until completely melted.
11. Add in all ingredients from your food processor to this pot. Using a handheld blender, blend all ingredients together completely until sauce is achieved. If sauce is too thick, simply add more veggie broth or water, 1 Tbs at a time.
12. Rinse off 1 can of jackfruit and break up into shreds. Put in a medium sized pot and ladle 2 cups of the molé on top of the jackfruit and stir until combined.
13. Simmer for 10 minutes until mixture is warmed.
14. Serve with chopped hazelnuts, sesame seeds and cilantro.