Recipe and photo courtesy of Encanto Restaurant/Mar del Cabo
Makes 4 servings
1 c. dried cranberries
1 c. cranberry jelly
1 plantain
2 pasilla chiles (without seeds)
2 guajillo chiles (without seeds)
2 cascabel chiles (without seeds)
2 tomatoes
¼ white onion
3 garlic cloves
⅛ c. nuts & seeds (mix of almonds, pumpkin seeds, peanuts)
1 pinch cloves, pepper, oregano and cumin
1 c. white chocolate
6 c. chicken broth
½ c. lard
In a frying pan, cook the chiles, tomatoes, onions and garlic until they are slightly burnt.
In another pan, toast the dried cranberries, nuts, spices and seeds until they release aromas and oils.
In a saucepan, use the lard to sauté all the ingredients you just cooked or toasted. At the end, add the cranberry jelly and chicken broth. Leave it to boil for 40 min and add a pinch of salt.
Blend all ingredients and return to a saucepan over low heat; add the white chocolate and leave on low heat for 1 hour.
*Serving suggestions: Serve the cranberry mole the way Encanto will in its Thanksgiving dinner, which will include a free-range cornish hen with cranberry mole, stuffed with plantain and potatoes with a side of sweet potato puree with a pumpkin tamale with ricotta cheese mousse for dessert.