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how to make cranberry mole

Cranberry Mole

Author Vianney Rodriguez

Ingredients

  • 2 cups fresh cranberries
  • 2 pasilla chiles stem and seeds removed
  • 2 guajillo chiles stem and seeds removed
  • 2 ancho chiles steam and seeds removed
  • 2 tomatoes
  • 1/2 white onion
  • 3 garlic cloves
  • 2 corn tortillas
  • 1 cup pecans
  • 1/2 teaspoon cloves
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 6 cups broth chicken beef or vegetable
  • 1/2 cup olive oil or lard
  • 4 oz Mexican chocolate chopped

Instructions

  1. In a saucepan add cranberries, chiles, tomatoes, onions and garlic cover with water, bring to a boil then simmer for 20 minutes.
  2. In a comal or skillet over MEDIUM-HIGH heat, toast the tortillas on both sides, remove from comal and lightly toast the pecans.
  3. In a blender, in batches to accommodate blender add cranberries, chiles, tomatoes, onion, garlic, toasted tortilla in pieces, pecans, cloves, pepper, oregano, cumin and 2 cups of beef broth.
  4. Blend until smooth.
  5. Heat olive oil or lard in a Dutch oven or stock pot over MEDIUM-HIGH heat.
  6. Carefully add sauce as it might splatter. Fry sauce, stirring often, for 3 minutes.
  7. Add remaining broth and chocolate.
  8. Reduce heat, and simmer for 10 minutes or until chocolate dissolves.

  9. Taste, season with salt.

  10. Serve warm.