Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Ingredients

• 5 dried guajillo chilies (about an ounce)
• 3 tablespoons vegetable oil
• 3 tablespoons white onions, peeled and chopped
• 2 garlic cloves, peeled and thinly sliced
• 1 corn tortilla, cut in quarters
• 2 roma tomatoes, cored and quartered
• 3/4 cup dry roasted peanuts
• 2 tablespoons raisins
• 1 teaspoon dried oregano (Mexican oregano preferred)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 cups chicken broth (either homemade, canned or from bouillon cubes)
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt

Directions

1. 1

   Cut the dried chilies open; discard seeds stems and veins.

2. 2

   Put chilies in bowl of hot water for 25 minutes.

3. 3

   Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.

4. 4

   Transfer to blender or food processor.

5. 5

   In same skillet cook the tortilla pieces until crisp and slightly browned.

6. 6

   Add to blender with onion.

7. 7

   Cook the tomatoes until the skins start to char a bit.

8. 8

   Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.

9. 9

   Drain the chilies (discard water) and add to blender.

10. 10

    Add 1 1/4 cups of the broth and add the vinegar and salt.

11. 11

    Puree the mixture as much as possible.

12. 12

    Pour the mixture through a strainer into a large bowl.

13. 13

    Heat the remaining oil in a saucepan and add the mixture.

14. 14

    Add the remaining broth and bring to boil then reduce to simmer.

15. 15

    Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.

16. 16

    If sauce gets too thick, add a bit more broth to thin to the desired consistency.