Smoky Peanut mole

Delicious recipes from Sentry’s @1800 restaurant fine dining chef Wayne Anderson
Smoky Peanut mole

18 Dried Anchochiles (Stemmed and Seeded)
2 Cups Olive Oil
4 Onions (Sliced)
16 Large Garlic Cloves
8 Large Tomatoes
9 Cups Dry Roasted Peanuts (Reserving Some To Garnish)
16 Slices Firm White Bread – Torn into Pieces
16 Chipotle In Adobo (Seeded)
1 tsp. Ground Allspice
4 tsp. Ground Cinnamon
18 Cups Chicken Stock
4 Cups Red Wine
16 Bay Leaves
Black Pepper
9 TBSP. Cider Vinegar


Tear ancho into flat pieces, toasting a few at a time on iron skillet over medium heat for a few seconds until they crackle and change color. Flip and press again. Do not burn. Place into a bowl and cover with water to rehydrate about 30 minutes, stirring occasionally.

Heat about 1 cup of oil in pot over medium heat. Add the garlic and onions. Cook until well browned – about 10 minutes. Scrape into a blender jar and set pan aside for later use.

Roast tomatoes under broiler until skin blackens – about 5 minutes. Flip and roast the other side. Cool and peel, collecting the juices with the tomato. Add to the blender jar along with the peanuts, bread, chipotle, drained ancho chilies, allspice and cinnamon, blending with chicken stock until smooth and moving through the blades.

Press mixture through a medium strainer into a bowl. Heat 1 cup remaining oil in a pot on medium heat until a drop of the oil will make the puree sizzle. Sharply add the puree, stirring the amalgamation about 5 minutes, thickening and darkening the puree. Stir in the remaining chicken stock, wine, vinegar and bay leaves. Partially cover and simmer on low heat about 45 minutes, stirring regularly. Keep the consistency of a cream soup by adding stock as needed. Mole can be made 5 days in advance.

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