Recipe: red mole sauce 

Chef Josh Brownell's Busted Knuckle Red Mole Sauce

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The Latin inspired sauce is excellent with tacos and entrees with chicken, beef, or pork.

You will need:
12 oz Quaff ON Busted Knuckle Robust Porter
4 oz dried Guajillo chilies
4 oz dried Arbol Chilies
7 oz chipotle peppers in adobo sauce (*canned)
12 small tomatillos (peeled and halved)
1 lb tomato pieces ( if you are making a salsa or pico de gallo, this is an excellent opportunity to utilize the tops and bottoms of the tomatoes)
4 cloves garlic
1 medium red onion (chopped)
1 cup cilantro
1 TBSP cumin
1 TBSP chili powder
2 tsp cayenne (this is where you can increase or decrease the heat in your sauce.)
8 oz Ghirardelli bittersweet chocolate chips


1) Remove the stems from the dried chilies, remove the leaves from the tomatillos, peel the garlic cloves.
2) Combine all ingredients except for the chocolate, in a medium sauce pot, (this is a great recipe for a crock pot)
3) Bring up to temperature over a low medium heat. YOU DO NOT WANT TO BOIL THE SAUCE, KEEP IT JUST BELOW A SIMMER.
4) When the sauce has been to temp for 45 minutes, you may transfer to a blender, or use an immersion blender. You want to puree the sauce to a smooth and even consistency.
5) When the sauce is smooth, you may bring back to temp, and incorporate the chocolate, stirring with a whip. As long as the sauce is not reducing, you may hold hot for a few hours. Season the sauce to your liking with kosher or sea salt, pepper, and cayenne. As with any slow cooked sauce, it will be tastier the next day.


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Emily Taylor

Emily Taylor

Emily is the arts editor at NUVO, where she covers everything from visual art to comedy. In fact she is probably at a theater production right now. Before joining the ranks here, she worked for Indianapolis Monthly and Gannett. You can find her thoughts about Indy scattered throughout the NUVO arts section and... more

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