Hazelnut Mole

Ingredients for Hazelnut Mole

• 6 tablespoons vegetable oil

• 6 large garlic cloves, peeled

• 230g hazelnuts with skin (about 300g )

• 1 1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds

• 675g Red Delicious apples, peeled, quartered, cored

• 1 medium-size white onion, thickly sliced

• 13 dried guajillo chillies* (about 70g ), stemmed, cut open, seeds and veins removed

• 3 dried ancho chillies* (about 45g ), stemmed, cut open, seeds and veins removed

• 180ml prunes (about 110g )

• 7 whole cloves

• 6 whole allspice

• 1/2 teaspoons coriander seeds

• 1/2 teaspoons aniseed

• 1/2 teaspoons cumin seeds

• 1 cinnamon stick, broken in half

• 2 5- to 6-inch-diameter corn tortillas

• 2150ml (or more) low-salt chicken broth

• 2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chillies at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 2150ml broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 60ml fuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 60ml fuls as needed to prevent scorching. (Mole will be very thick and will measure about 1925ml .) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)

*Available at specialty foods stores and Latin markets.

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