Keto Mole Colorado
How to Make It
Step 1
Heat the dried chiles in a large, dry pan until fragrant over medium heat. This process shouldn’t take too long or go too quickly as you do not want them to burn. Once the chiles start to puff, flip them over and repeat on the other side.
Step 2
Place the dried chiles in a blender, along with the chipotle peppers and 2 cups of hot chicken broth. Allow the chiles to soak in the hot liquid for about 10 minutes. You want to make sure the chiles are hydrated enough that they will puree into a smooth sauce.
Step 3
While waiting for the chiles to soak, cut the tomato into halves or quarters but keep the pieces large. Place them into the dry skillet over medium heat as well as the tomatillos. Cook them on the first side until blackened. Flip the tomatoes and tomatillos and repeat on the other side.
Step 4
Place a towel over the blender and puree the chiles well. Then add the tomatoes and tomatillos to the blender and puree again. Be sure to use a towel on top of the blender in case hot liquid comes out the top.
Step 5
To the same pan, add the lard. Melt it and swirl the pan. Add in the diced onions, sliced garlic, peanuts, raisins, ground cumin, thyme (you can also use dried in which case add 1 tsp, cinnamon sticks, whole cloves, ground allspice, and kosher salt. Cook the onion mixture over medium heat until very nicely browned; this process should take about 10 minutes. Stir the mixture occasionally, which will allow the mixture to get coloration.
Step 6
If the pan becomes dry, add in 1-2 tablespoons of water which will help deglaze the pan and brown the onions further. Plan to add water to the pan a couple of times. Once the onions are browned, add them to the blender and puree the mixture well.
Step 7
Add the puree back to the pan and bring it to a gentle simmer. Add in the chocolate and stir well to melt it in—taste adding another teaspoon of kosher salt if desired. Allow the mixture to simmer for 10-12 minutes until the sauce is thickened. Evaporating some water will also concentrate the salty flavor. You can switch to a whisk after the chocolate is melted to give everything a good stir. Taste the sauce again, adding any final pinches of salt. Store sauce in an airtight container for up to five days or freeze the sauce for up to three months.
Ingredients
- Ancho peppers, dried – 2 each
- Chile Guajillo Dried – 0.33 oz
- Chipotle Peppers in Adobo Sauce – 2 peppers
- Chicken broth – 2 cup
- Tomato – 8 oz
- Tomatillo, raw – 4 oz
- Lard – 1 tbsp
- White onion – 0.5 large
- Garlic – 6 tsp
- Peanuts, dry roasted, salted – 0.33 cup
- Raisins, uncooked – 2 tbsp, whole pieces
- Cumin, ground – 2 tsp
- Thyme, fresh – 2 tbsp
- Cinnamon stick whole – 2 1 stick
- Spices whole cloves – 1 3 cloves
- Allspice, ground – 0.25 tsp
- Coarse Kosher Salt – 1 tsp
- 90% Dark Chocolate – 40 g
- Coarse Kosher Salt – 1 tsp