Serves: 4 to 8
¼ cup slivered raw almonds
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup pureed plum tomatoes
3 cups chicken stock, plus more if needed
Scant ¼ cup pureed chipotle in adobo
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
½ teaspoon ground chile de arbol
¼ cup chopped fresh mango
¼ cup golden raisins
¼ cup crushed blue corn tortilla chips
1 tablespoons honey
1 tablespoons pure maple syrup
3 tablespoons molasses
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 ounce semisweet or bittersweet chocolate, finely chopped
Salt and freshly ground black pepper
1. Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chile powders, bring to a boil and cook for 10 minutes.
2. Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and mixture is reduced by half, about 30 minutes.
2. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate and cook until reduced to a sauce consistency, about 10 minutes; season with salt and pepper.
Pickled Red Onions
¾ cup fresh lime juice
¾ cup distilled white vinegar
3 tablespoons super fine sugar
2 teaspoons kosher salt
1 serrano chile, slit down center
2 teaspoons finely chopped fresh oregano
1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
1. Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan, bring to a boil and cook until the sugar is dissolved. Remove from heat and let cool 5 minutes.
2. Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
8 kosher hot dogs, grilled or griddled
Soft hotdog buns
1 recipe Mole Sauce (above)
½ cup (2-ounces) crumbled queso fresco cheese
1 cup grated Manchego cheese
1 ripe Hass avocado, peeled, pitted and cut into small dice
Pickled Red Onions
Cook hotdogs on grill or griddle until golden brown and skin is crisp. Place on buns…top with some of the mole, cheese, slice of avocado and pickled red onions.