Servings

6

Author Notes

This is my version of a recipe that Judy Walker, who is now food editor for the New Orleans Times Picayune, collected back when she worked for the Arizona Republic. Believe it or not, animal crackers are a common thickener for mole in Mexico, where the crackers are lighter and less sweet than their American counterparts. Serve this sauce over poached chicken breasts or fish.

Ingredients

1/2 cup unsalted peanuts
1/4 cup slivered almonds
1/4 cup walnuts
2 inch piece of cinnamon (canela)
2 whole cloves
2 cups chicken stock
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small garlic clove
1/2 white Spanish onion, cut into chunks
5 animal crackers
4 tablespoons unsalted butter
1/2 cup chopped white chocolate
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper

Instructions

Makes 6 Servings or 1 1/2 Cups

In a cast iron skillet over medium heat, toast the peanuts, almonds, walnuts, canela (cinnamon stick), and cloves until the nuts are slightly golden and fragrant.

Transfer the nuts and spices to the pitcher of your blender, add the stock and puree. Press the mixture through a sieve set over a bowl.

Put the strained nut mixture back in the blender with the chiles, garlic, onion, and animal crackers. puree until smooth, then press through the sieve again.

In a large saucepan set over medium heat, melt the butter. Add the strained mixture to the pan and simmer, uncovered, until it thickens, about 15 minutes. If you’re making the sauce ahead, remove it from the heat, cover, and refrigerate for up to a week. When you’re ready to serve it, proceed to the next step.

Over low heat, add the white chocolate, stirring until it is completely melted and incorporated. Season to taste with salt and pepper and use immediately.