This recipe was created exclusively to pair with 2009 Montepulciano
from Jacuzzi Family Vineyards. The wine is rich, swirling with coffee and dark berries, including blueberry. With nine months of aging in new French oak, the wine has this slight caramel finish that is exceptionally smooth.
Montepulciano is not a blend, but is actually a variety from central Italy that is rarely grown in California. I suggest you start stock piling it now! I wanted to give this rare, special grape a really special meal. What better than mole? In Mexico the dish is associated with celebrations such as weddings. While the traditional recipe can be quite intimidating, this recipe simplifies a few steps and has fewer dishes to wash in the end.
4 ancho chiles (about 3 oz), chopped
5 pasilla chiles (about 3 oz), chopped
3 mulato chiles (about 3 oz), chopped
2 chipotle chile in adobo sauce
1/2 white onion, chopped
2 cloves of garlic, peeled and chopped
2 tablespoons of golden raisins
1 tablespoon of unsalted creamy peanut butter
1/2 teaspoon coriander seeds
1/2 teaspoon anise seeds
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon thyme
1/8 teaspoon marjoram
3 roma tomatoes
5 small tomatillos
3 ounces of bittersweet chocolate
3 cups vegetable broth
1/2 cup vegetable or peanut oil
Sesame seeds for finishing
1. Clean and dry the tomatoes and the tomatillos. If you haven't cleaned a tomatillo before, they are kinda gross and sticky (yet, so tasty!).
2. Peel away the outer leaf and them them soak in warm water for 10 minutes. It helps if you add some vegetable cleaner. This makes washing off the sticky layer a lot easier.
3. In a large heavy skillet, warm enough oil just to coat the bottom of the pan.
4. Increase the heat to medium high and add the tomatoes and tomatillos. Do not stir.
5. After 5 minutes, add the onion and garlic. Mix enough to turn over the tomatoes and tomatillos. You want them to char.
6. Once the tomatillos have seared enough that they begin to soften, add the remaining oil and all of the chiles. Cook until the chiles have softened and become aromatic.
7. Add all spices and seeds to the mixture along with 1 cup of broth. Bring to a simmer.
8. Add the raisins and peanut butter. Let simmer for 20 minutes.
9. Carefully puree batches of the mixture in a food processor or blender until well mixed.
10. Return to the pan and add the chocolate. Mix well.
I served this over tofu tacos but it is also great inside a burrito or over enchiladas.
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