Hazelnut Mole

Hazelnut Mole
Photo by Pornchai Mittongtare

Ingredients

  • 13 dried guajillo chiles
  • 1 ½ large ripe plantains
  • ½ teaspoon aniseed
  • ½ teaspoon cumin seeds
  • ¾ cup prunes
  • 2 tablespoons apple cider vinegar
  • 9 cups low-salt chicken broth
  • + 11 more ingredients
    • 6 tablespoons vegetable oil
    • 3 dried ancho chiles
    • 7 whole cloves
    • 1 ½ pounds Red Delicious apples
    • ½ teaspoon coriander seeds
    • 1 medium-size white onion
    • 6 whole allspice
    • 6 large garlic cloves
    • 8 ounces hazelnuts with skin
    • 2 5- to 6-inch-diameter corn tortillas
    • 1 cinnamon stick

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until lig...

View full recipe at Epicurious

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