Recipe courtesy of Chef Betty Vázquez, Nayarit, México
This mole can be used to cover your protein of choice. it goes great with beef, chicken or seafood.
The Chipotle in Sweet Adobo (Chile Chipotle en Adobo Dulce)
4 chiles chipotle
1/3 cup canola oil
2 cups white onion, thinly sliced
4 cloves garlic
4 leaves bay leaves
4 sprigs oregano, fresh
4 sprigs thyme, fresh
2½ cups apple cider vinegar
6 tablespoons piloncillo*, grated (unrefined brown cane sugar)
1½ teaspoon sea salt
Remove seeds and stems of chiles. Heat the oil in a saucepan and sauté the onion, garlic and chiles for 8 minutes. Add 1½ cups of water and the remaining ingredients. Cook until the chiles are slightly tender. Set aside to cool. Reserve. (For better flavor prepare in advance, up to 10 days).
Non-Chile Ranchera Sauce (Salsa Ranchera sin Chile)
2.2 lbs. Roma tomatoes
1 white onion, medium
1 clove garlic
Cook all ingredients together in small amount of water until they start to turn brown and soft. Transfer to a blender and blend well until smooth. Reserve.
The Sweet Plantains (Dulce de Plátano Macho)
2.2 lbs. plantain, ripe and black
1 3-inch Mexican cinnamon stick
3 oz. sugar
1½ oz. unsalted butter
Peel the plantain, place in a saucepan. Slightly cover with water, add the cinnamon stick and sugar. Cook over low heat until cooked thoroughly. Transfer to a blender. While still hot, add the butter.
To make the mole: Blend the chipotle en adobo dulce mixture. Reserve. In a saucepan mix together 1 cup of each of the following: chile chipotle en adobo, salsa ranchera sin chile and dulce de plátano macho. Season with salt to taste.