Hazelnut Mole

Name: Hazelnut Mole
Yield: Makes about 8 cups
Ingredients: 6 tablespoons vegetable oil; 6 large garlic cloves, peeled; 8 ounces hazelnuts with skin (about 2 cups); 1 1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds; 1 1/2 pounds Red Delicious apples, peeled, quartered, cored; 1 medium-size white onion, thickly sliced; 13 dried guajillo chiles* (about 2.5 ounces), stemmed, cut open, seeds and veins removed; 3 dried ancho chiles* (about 1.5 ounces), stemmed, cut open, seeds and veins removed; 3/4 cup prunes (about 4 ounces); 7 whole cloves; 6 whole allspice; 1/2 teaspoon coriander seeds; 1/2 teaspoon aniseed; 1/2 teaspoon cumin seeds; 1 cinnamon stick, broken in half; 2 5- to 6-inch-diameter corn tortillas; 9 cups (or more) low-salt chicken broth; 2 tablespoons apple cider vinegar

By Roberto Santiba ez

November 30, 2005

Recipe notes