Red Mole Sauce

This was my first time and either it was beginners luck, or I tapped into my Mexican ancestors. 

A hint of spicy, smoky, nutty; made with chilies, tomatoes, tomatillos, nuts and chocolate.

5 Cups stock
2 guajillo dried chili peppers, stemmed and seeds removed
2 ancho dried chili peppers, stemmed and seed removed
3 chipotle dried chili peppers, stemmed and seeds removed
( peppers should have a variety of smoky and spicy flavours)
1 piece of dried bread (size of one roll)
2 corn tortillas or 3 Tbl masa flour
2 - 5 tomatoes
5 -8 tomatillos
1 Tbl butter
1 onion
5 garlic cloves
1/3 C assorted nuts
(pine, peanuts, almond, pecan or pumpkin)
1/4 C raisins
2 Tbl cumin powder
1 Tbl dried thyme or fresh sprigs
1 tsp all berry spice
3 cinnamon stick
1 tsp cinnamon
5 ounces of chocolate ( milk and dark combined)


Heat half of the stock in a pan till it simmers (around 5 minutes) and remove.

Prepare chilies by cutting them into flat strips and removing the seeds.  Roast the chilies in a dry skillet over medium heat stirring constantly for around 3 minutes, until warm and aromatic.

Add the stock to a blender and the chilies.

Add the corn tortillas and bread to the skillet and toast.  Add bread and tortillas to the stock in the blender. Let this soak for around ten minutes. Blend together.  Add more stock as needed.

Cut the tomatoes and tomatillos into quarters pieces.  Roast the tomatoes and tomatillos till they are soft and blackened about 4 minutes per side. Add to the blender.

Melt butter in a large frying pan, add chopped onion, garlic, nuts, raisins, cumin, cinnamon stick, all spice, thyme, and cinnamon. Cook stirring constantly till the spices emulsify and the onions are soft.  Remove cinnamon stick and thyme sprigs; add to the blender. Blend till fully mixed and then add to large frying pan.

I used fresh thyme sprigs and removed them after.  

The blender got pretty full in the end. It took a few hours of roasting but well worth it and fun to make.  

I froze a few containers for future meals.










Add the mixture from the blender to the frying pan and add the chocolate. Melt the chocolate and simmer for about ten minutes.







Smoother either your chicken or enchiladas with this decadent authentic traditional Mexican sauce and bake.

I served chicken with mole with plantain, salad with cactus, mexican cheese and tomatoes, beans and orzo.  

Pulla -Finnish Sweet Bread

This is my first time and it was fantastic.  My mom said she had this growing up and makes it at Christmas for gifts for the neighbour. Great toasted with jam.

Ingredients and Directions

Step One

In a bowl, mix together the following ingredients:
11/2 Cup lukewarm water
1 tsp sugar
1 tsp yeast
And let it sit for around 10 minutes.

Step Two

Add to the mixture:
1 1/2 Cup (scalded the cooled) milk
1 C sugar
4 eggs, beaten
1 tsp cardamon
1/2 C water
1/2 C butter (melted)
1 tsp salt
3 1/2 C flour
3/4 tsp raisins (optional)

Beat all the ingredients together with a whisk until smooth.

Step Three 

Add more flour: 
3 1/2 flour

I used the bread maker at various stages to help mix it up and it was easy.

The directions are to knead it for 3 minutes and then let it rest for one.  Repeat and knead lightly on a lightly floured surface until the dough becomes soft and satiny. Cover with a damp cloth and let it sit in a warm place for an hour.

Punch down and cut it into three equal pieces. Then cut the three pieces in to three again.  Roll our each piece into long strips about 10 inches long and braid the three together.  You will have three fairly large loafs.

Cover and let it it rise for 30 minutes.

Beat one egg and brush each loaf. Bake at 385 degrees F for 25 to 30 minutes.

Variation-add almond slivers on top.