Gluten-Free Oaxacan Mole

Ingredients:

2 dried ancho chilies
2 dried mulato chilies
2 dried pasilla chilies
1/2 cup almonds
1/4 cup raisins
2 cloves garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups gluten-free chicken broth
Salt to taste

Instructions:

Heat a skillet over medium heat and toast the dried chilies for a minute on each side until they become fragrant. Remove the stems and seeds.

In the same skillet, toast the almonds until they're lightly golden. Remove and set aside.

Add the raisins to the skillet and cook for a minute until they plump up. Remove and set aside.

In a blender, combine the toasted chilies, almonds, raisins, garlic, ground cinnamon, ground cloves, and a pinch of salt.

Blend the mixture, gradually adding the gluten-free chicken broth, until you achieve a smooth paste.

Pour the blended mixture into a pot and bring it to a simmer over low heat. Cook for about 10-15 minutes, stirring occasionally.

If the mole sauce thickens too much, you can add more chicken broth to achieve your desired consistency.

Season the mole sauce with salt to taste.

Serve the Gluten-Free Oaxacan Mole sauce over roasted or grilled meats, vegetables, or enchiladas.

Savor the complex and rich flavors of this Gluten-Free Oaxacan Mole, a traditional Mexican sauce with a delightful combination of dried chilies, almonds, raisins, and aromatic spices!