Mesquite Chocolate Mole

Mole is a beloved and complex mother-sauce of Mexican cuisine, often consisting of a marriage of dried, smokey chilies, a whole myriad of spices, and some combination of nuts and seeds. Here, roasted winter squash and shallots are traded in for the more traditional tomato and onion, giving the mole a more nuanced, nutty sweetness that pairs beautifully with the spices. Many moles incorporate a bit of dark, bitter chocolate to add complexity and depth; we added half a bar of our sugar-free, mesquite dark chocolate bar to do the trick. 

Serve this mole as pictured with roasted honeynut squash (simply cut a honeynut in half, discard the seeds, season with salt, generously lacquer in olive oil, then roast cut-side-down in a very hot oven until the squash is soft with caramelized edges). It’s also especially delicious as a flavorful sauce or marinade for chicken, smeared inside a cheese quesadilla, or as a dipping sauce for roasted vegetables. 

3 dried Ancho chiles 

2 dried Guajillo chiles

1 teaspoon whole cumin

1 teaspoon whole coriander seed

½ teaspoon cloves

¼ cup olive oil 

4 small shallots, finely sliced

Fine sea salt to season 

4 cloves garlic, finely sliced 

1 teaspoon dried oregano

1 teaspoon ground cinnamon 

½ teaspoon smoked paprika 

⅓ cup toasted pumpkin seeds 

2 tablespoon toasted sesame seeds 

¼ cup raisins 

3 tablespoons apple cider vinegar, plus another splash to season 

½ cup roasted squash or pumpkin puree 

2 teaspoons maple syrup  

1 ounce Fine and Raw mesquite chocolate, broken into bite sized pieces 

Place the chiles in a small bowl and cover with 4 cups of boiling water. Place a plate or a lid over the bowl to trap in the steam, and set aside to soak for at least 20 minutes. While your chiles soak, gather your mise en place. Once the chiles have soaked, they should be quite soft. Remove the stems and seeds and tear the flesh into pieces. Reserve the soaking liquid. 

Add the whole cumin, coriander, and cloves to a spice grinder or mortar and pestle and grind until the spices are broken down into a rustic powder. Set aside for later use. 

Add the olive oil, shallots, and a small pinch of salt to a frying pan set over medium-low heat. Stir to coat the shallots in the fat. Cook, stirring occasionally, until the shallots soften and begin to take on a touch of color, 5-8 minutes. Add the garlic and cook for another minute or 2, then add the reserved freshly ground spices, along with the dried oregano, cinnamon, and smoked paprika. Give everything a good stir, and cook for another minute or two, until all of the spices are toasted and aromatic. 

Add the toasted pumpkin seeds, sesame seeds, raisins, apple cider vinegar, squash, soaked chiles and 2 cups of the reserved soaking liquid. Season with a generous pinch of salt. Allow the mixture to come to a simmer, then lower the heat a smidge. Cook, stirring occasionally, for about 15 minutes. 

Transfer the contents of the pan, the remaining soaking liquid, maple syrup, and chocolate to a blender and mix on high speed until the mole is fully combined and smooth. The chocolate will melt and incorporate into the sauce from the residual heat. The finished mole should be velvety and spoonable, it should feel luscious but not too thick. If needed, add another ½ cup of water to thin it out. Taste for seasoning and adjust with another pinch of salt or splash of vinegar if needed.