Mole Negro

Ingredients:

• 6 dried chilies (use assorted to increase complexity of flavours)
• 4 cups broth or stock (chicken or veggie)
• 3 tsp PuEhr Tea (steep the tea in the broth)
• 1 cup seedless prunes
• 1 large onion- diced
• 6 minced cloves garlic
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander (ground or seeds)
• 1 tsp dried oregano
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 1/2 tsp ground cloves
• 1-2 canned chipotle peppers, plus 1 tablespoon adobo sauce ( the “juice” from chipotle can)
• 1 1/2 teaspoons salt
• 1/4 cup peanut butter
• 1 1/2 -2 ounces dark chocolate (bittersweet or semi-sweet) about 1/3 cup

Directions:

Tear the dried chilies apart, discard seeds and stems and place them in a dry skillet. Toast over medium heat until they begin to release their oils (3-4 minutes). Place them in medium pot, add 4 cups of broth which you have previously steeped with Pu-Ehr tea.. Bring to a boil, cover, turn the heat down to low and simmer covered, 10 minutes.

Add the prunes, stir, cover, simmer on low 10 more minutes, turn the heat off, let cool, saving the liquid.

Saute the onions and garlic in olive oil, over medium heat, until deeply golden brown. Add all the spices and stir 1-2 more minutes, toasting the spices.

Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce. Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering.

When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give a taste.

Add more heat if you like (chipotle sauce or chipotle powder). Add more chocolate if you like. It should taste deep and smokey, slightly salty and slightly sweet.

Serve over enchilada, beef, pork, chicken or vegetables.