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Dinner, Sauces and Condiments

Mission Fig Mole Sauce

Mission Fig Mole Sauce
Mariah Tauger / Los Angeles Times

You can serve this sauce with shredded poached dark chicken meat or grilled eggplant slices, though it probably would make wet cardboard taste good. Simply heat some of the sauce thinned with chicken or vegetable stock or water to achieve ... Read more

4 ½ hours, largely unattended. Makes about 8 cups.

Simmered ingredients

  • 2 dried bay leaves
  • 1 canela stick
  • 1 3/4 teaspoons whole allspice berries
  • 1 ¼ teaspoons whole black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 2-inch rosemary sprig
  • 2 sprigs thyme
  • 1 ounce Mexican chocolate, preferably La Soledad

Toasted ingredients

  • 6 tablespoons unsalted peanuts
  • 2 tablespoons raw almonds
  • 6 tablespoons white sesame seeds
  • ½ cup animal crackers, preferably Mexican animalitos
  • 2 cups dried Black Mission figs
  • ¼ cup raisins
  • 1 teaspoon canola or vegetable oil
  • 2 ½ ounces chile negro peppers (about 7), stems and seeds removed
  • 2 ½ ounces dried ancho chiles (about 5), stems and seeds removed
  • ¾ ounce dried pasilla de Oaxaca chiles or chipotle chiles with seeds (about 2), stems removed
  • 2 tablespoons dried árbol chiles with seeds (about 8), stems removed

Fried ingredients

  • 1 cup canola or vegetable oil
  • 1 small white onion, coarsely chopped
  • 8 large garlic cloves, peeled
  • 1 day-old yellow corn tortilla
  • ½ cup stale bread cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
The mole can be refrigerated in an airtight container for up to 3 weeks or frozen for up to 2 months.


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