Amilcar gives us the recipe for his favorite mole: his mother's. He recommends that you serve it over chicken or beef enchiladas. His mother warns us that this recipe tastes best when made with love. It's also clearly made without measuring cups!
Open the peppers and remove their seeds. Toast the seeds for 10 minutes. (The smell will be strong so add a little bit of water to dilute it.)
All these ingredients have to be fried in oil, preferably canola, at about 300 degrees. After you have fried them, mash them together until you've made a paste. Add a tiny bit of water to the paste.
Mix all these ingredients and add them to the paste above.
Combine your ground peppers with the paste and spices mixture. Mix them together in a baking dish. Cook this mixture in your oven on low for an hour. Later add chicken broth to the mix until you're left with a thick sauce. Mole sauce, that is.
Contents Copyright 2001, National Public Radio