Our long time cook and friend, Florencio, shared this Oaxacan recipe with us. His guidance helped us achieve a very rich developed chili pepper sauce. Thank you, Senior Florencio!
Florencio would say it still is not original MOLE, but thinks it is a very close second!

2 each dried chile quahillo
3 each dried chile, ancho
2 each dried chile California
2 Tablespoons EVOO
1 medium red onion, sliced
4 cloves garlic, slice
1 cinnamon stick, whole broken
2 teaspoons cumin seed, whole
2 cups tomatoes, San Marzanos
3 Tablespoons EVOO
2 medium yellow onions, sliced
1/4 cup pepita seeds, toasted
1/4 cup chopped almonds, toasted
1/4 cup raisins, optional

Wash all three dried chilies. Core and remove seeds. Blend seeds and reserve 1/2 tablespoon for the sauce. Save the rest for another application. Place prepared peppers into a sauce pan with one quart of water. Bring to simmer and cook for 30 minutes. Strain peppers, reserving both the liquid and peppers.

Place first EVOO into a saute pan and add the next five ingredients (red onion, garlic, cinnamon stick, whole cumin seed). Cook until onions are translucent about 10 minutes.  Now add the cooked, strained peppers. Put back onto heat and cook 10 minutes. Add the reserved pepper water and puree mixture. Strain out skins of peppers. (NOTE: if using a powerful blender such as the Vita Mix you do not have to strain). Place strained pepper mixture into pot over medium heat with the remaining ingredients, (Tomatoes, EVOO, yellow onion, pepita seeds, raisins, almonds). Cook mixture one hour. Puree. Serve.


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