Somewhere on the internet: “In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces.” I decided to go with the tomato sauce, but not in the realm of Italian or French. I went Mexican! The bases of a mole sauce is a tomato base, chilies, and Mexican chocolate. I made the sauce and tossed it on some chicken quarters and let that cook in the oven for the later part of my afternoon.
Some yellow rice on the side and you got yourself a dinner!
- 4 dried: mulato, ancho, guajillo, and pasilla peppers
- 1 plantain
- 1/2 cup each: almonds and peanuts
- 14 oz. whole tomatoes
- 3 oz. abuelita chocolate (I think you can use ibarra also)
- 1 onion and 4 cloves of garlic
- chicken stock
- cumin, oregano, and sesame seeds
I worked in batches and toasted up the peppers in some butter to get them fragrant and then tossed them in the blender with some chicken stock to help blend it. Then I sauteed the onions and garlic and into the blender they went. Same for the plantains and then the nuts and seasonings. Then I simmered the tomatoes and chocolate for a bit. Blended everything together and poured it over the chicken quarters and tossed it into a 350 oven for 2 hours.