mole over white rice

Sure, here’s a simple recipe for mole over white rice:

Ingredients:

For the mole sauce:

• 3 dried ancho chilies
• 3 dried pasilla chilies
• 3 dried mulato chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup sesame seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For serving:

• Cooked white rice
• Shredded cooked chicken or beef (optional)
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the dried chilies by removing the stems and seeds. Toast them in a dry skillet over medium heat for a few minutes until fragrant. Place them in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
2. In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
3. Add the chopped tomato, raisins, almonds, sesame seeds, cinnamon, cloves, and cumin to the skillet. Cook for another 5 minutes, stirring occasionally.
4. Drain the softened chilies and add them to the skillet along with the chicken or vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes until everything is tender.
5. Transfer the mixture to a blender or food processor and blend until smooth. You may need to do this in batches depending on the size of your blender.
6. Return the blended sauce to the skillet and simmer for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
7. If using, add shredded cooked chicken or beef to the mole sauce and stir to combine.
8. Serve the mole sauce over cooked white rice. Garnish with sesame seeds and fresh cilantro if desired.

Enjoy your delicious mole over white rice!