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Updated. This recipe might be less reliable than usual.The fake mole the dev team went nuts for.
2 guajillo chiles
4 Ancho chiles
6 cloves garlic
28 oz can whole tomatoes
2-3 tablespoons olive oil
1/2 tsp salt
squirt of agave
1/4 c cocoa powder
1 c toasted pumpkin seeds, ground in a food processsor
Dash liquid smoke
Cut off the tops and pull most of the seeds out of the chiles. Open them up so they lay flat more or less. Toast in a medium hot frying pan by pressing each side of the chile into the pan with a spatula until it smells good. Toast the garlic cloves in their skins similarly. Soak the chiles in hot water for about 30 mins.
Put the canned tomatoes (not the juice they come in) with the rehydrated chiles and garlic in a blender. Blend until smooth. Add the cocoa powder and blend again. Heat up a medium-large saucepan up as high as it will go. Add the oil and then the sauce. Lower the heat and simmer about 5 minutes to thicken. Add ground pumpkin seeds. Adjust with salt, liquid smoke and agave. I might have put lime juice in it.
2 guajillo chiles
4 Ancho chiles
6 cloves garlic
28 oz can whole tomatoes
2-3 tablespoons olive oil
1/2 tsp salt
squirt of agave
1/4 c cocoa powder
1 c toasted pumpkin seeds, ground in a food processsor
Dash liquid smoke
Cut off the tops and pull most of the seeds out of the chiles. Open them up so they lay flat more or less. Toast in a medium hot frying pan by pressing each side of the chile into the pan with a spatula until it smells good. Toast the garlic cloves in their skins similarly. Soak the chiles in hot water for about 30 mins.
Put the canned tomatoes (not the juice they come in) with the rehydrated chiles and garlic in a blender. Blend until smooth. Add the cocoa powder and blend again. Heat up a medium-large saucepan up as high as it will go. Add the oil and then the sauce. Lower the heat and simmer about 5 minutes to thicken. Add ground pumpkin seeds. Adjust with salt, liquid smoke and agave. I might have put lime juice in it.