Mole of Love and Friendship

Valentine’s Day is not a religious holiday, but this high-octane mole will make it holy. Use mole in a manner analogous to BBQ sauce — as a condiment or as a medium in which to cook protein. It’s most commonly prepared with chicken or turkey, but it’s also great with beef and beans.

I often use a store-bought rotisserie chicken, but any cooked chicken or parts will do. Deconstruct and cut the chicken into whatever size you wish, and add them to the simmering brown brew so the mole can impregnate the meat.

1 tablespoon butter

1 tablespoon olive oil

1 clove garlic, minced

1 medium sized onion, minced

1 tablespoon sesame seeds

2 tablespoons pumpkin seeds

2 tablespoons whole cumin (or powder) 1 tablespoon whole coriander (or powder) 6 tortilla chips, crumbled

2 tablespoons hot chile powder or to taste, as the chile heat is very subjective 5 tablespoons paprika

1 teaspoon cinnamon

1 quart stock

1 tablespoon instant coffee

2 tablespoon cocoa powder

4 cups chicken stock

½ cup red wine

1 teaspoon vanilla

1 teaspoon almond butter

Salt to taste

In a saucepan, sauté the onion and garlic in the oil and butter on medium heat until the onions are translucent. Meanwhile, set a heavy bottomed pan onto medium heat and slowly toast the sesame, coriander, cumin and pumpkin seeds until they are dark but not burnt. (Skip this step if using powdered spices)

Grind the toasted spices and corn chips to a powder in a spice grinder or mortar. Add the ground spices to the translucent onions, along with the other spices, including the coffee and chocolate. Stir it all together, then add the stock, wine, vanilla and almond butter. Keep it on medium heat, stirring as necessary to keep from sticking. Season to taste.

High Octane Dry Spice Mix

1 tablespoon cocoa powder

2 tablespoons paprika

1 teaspoon instant coffee

2 teaspoons hot chile powder (or to taste)

2 teaspoons salt

1 teaspoon garlic powder

Mix the ingredients and use as a dry rub to season anything savory, like roasted roots.