Mole Sauce for Grilled or Roasted Chicken
The mole may be made up to 5 days ahead; cover and refrigerate. You can roast the chicken in the Adobo sauce, or use the chiles in the mole itself.
Serves 6 with about 2-1/2 cups mole
* 2 medium (about 1 ounce total) dried ancho chiles, stemmed and seeded
* 4 tablespoons vegetable or olive oil
* 1/2 small white onion, sliced
* 2 garlic cloves, peeled
* 8 ounces (about 1 medium-large round or 3 to 4 plum) ripe tomatoes
* 1 cup dry roasted peanuts, plus a few tablespoons chopped for garnish
* 2 slices firm white bread (or 1/2 dry Mexican bolillo roll), torn into pieces
* 2 canned chipotle chiles en adobo, seeded
* 1/8 teaspoon allspice, preferably freshly ground
* 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
* About 3 1/2 cups chicken broth
* 1/2 cup fruity red wine
* 1 tablespoon cider vinegar
* 2 bay leaves
* Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
* Sugar, about 1 tablespoon
* 12 partially-boned, good-size quail (I like ones that are at least 4 ounces each)
* A little freshly ground black pepper
* Sprigs of flatleaf parsley, for garnish
Procedure
1. The peanut mole. Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip and press again. (If they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the sauce.) In a small bowl, cover the chiles with hot water and let rehydrate for 30 minutes, stirring occasionally to ensure even soaking. Drain and discard the water.
2. Meanwhile, heat 1 tablespoon of the oil in a heavy, medium-size (4-quart) pot (preferably a Dutch oven) over medium. Add the onion and garlic cloves, and fry, stirring regularly, until well browned, about 10 minutes. Scrape into a blender jar. Set the pan aside.
3. Roast the tomato on a baking sheet 4 inches below a very hot broiler until blackened, about 5 minutes, then flip it and roast the other side; cool, then peel, collecting all the juices with the tomato. Add the tomato to the blender, along with the peanuts, bread, chipotles, drained anchos, allspice and cinnamon. Add 1 1/2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar, and adding a little more liquid if needed to keep everything moving through the blades. Press the mixture through a medium-mesh strainer into a bowl.
4. Heat 1 tablespoon of the remaining oil in the pot over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once. Stir as the nutty-smelling, ruddy-red amalgamation thickens and darkens for about 5 minutes, then stir in the remaining 2 cups broth, the wine, vinegar and bay leaves. Partially cover and let gently simmer over medium-low heat for roughly 45 minutes, stirring regularly for the flavors to harmonize. If necessary, thin the sauce with a little more broth to keep it the consistency of a cream soup. Taste and season with salt, usually about 1 1/2 teaspoons, and the sugar. Cover and keep warm.
5. Grill or roast the chicken, about 45 minutes before serving. Remove to a plate and keep warm in a low oven while you set up your plates. Ladle a generous 1/3 cup of the earthy-colored sauce onto each of 6 warm dinner plates. Slice chicken over the sauce. Garnish with chopped peanuts and sprigs of parsley.
Adapted from Rick Bayless’s Mexican Kitchen
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