Oaxacan Black Mole Sauce and Enmoladas

Name: Oaxacan Black Mole Sauce and Enmoladas
Ingredients: 1 cup vegetable oil; 4 ancho chiles (3½ oz.), seeded; 6 chilhuacle negro chiles (3½ oz.) (or substitute cascabel), seeded; 3 pasilla chiles (13/4 oz.), seeded; 2⁄3 cup white sesame seeds; 1 Tbsp. plus 1 tsp. kosher salt, divided, plus more as needed; 1⁄4 cup dried Mexican oregano; 1 tsp. dried thyme; 1⁄4 tsp. whole allspice berries; 6 whole black peppercorns; 3 whole cloves; One 3-in. cinnamon stick; 1 medium yellow onion, coarsely chopped (1¼ cups); 6 medium garlic cloves, peeled; 3⁄4 cup whole almonds; 1⁄4 cup María Mexican cookies, or substitute animal crackers; 6 oz. ripe plantains, peeled and coarsely chopped (1 cup); 1 medium apple, cored and cut in 1-in. cubes (1 cup); 2 3⁄4 oz. fresh pineapple, peeled, cored, and cut in 1-in. cubes (1/3 cup); 3⁄4 cup raisins; 2 1⁄3 cups coarsely chopped Roma tomatoes; 2 dried avocado leaves; 1⁄2 cup sugar, plus more as needed; 7 oz. Oaxacan chocolate, finely chopped (1 cup); 4 1⁄2 cups chicken stock

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With 25 ingredients, this authentic Oaxacan black mole is a kitchen project for the most committed lovers of Mexican cuisine.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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