Chilmole

Assembly

1. 1Over a preheated cast iron pan, add allspice berries, black peppercorns, oregano, and cloves. Toast shaking the pan until fragrant, about 20 seconds. Remove from heat and grind into a fine powder. Reserve.1 ½ tsp Allspice Berries·1 ½ tsp Black Peppercorns·1 ½ tsp Drive Mexican Oregano·1 tsp Whole Cloves
2. 2In the same heated pan, add the garlic cloves and roast. Turn them from time to time until they are softened and have black spots. About 6 minutes. Once cooled, peal the garlic and reserve. Discard the skins.10 cloves Gralic
3. 3Preheat the broiler or outdoor grill (recommended). Place the deseeded arbols and ancho chiles on separate baking sheets. Roast the chiles on the heat until uniformly black and brittle, but not to ash. About 3 minutes. DO NOT leave them unattended as they can quickly turn to ash if a close eye is not kept.100 Arbol Chies·8 Ancho Chiles
4. 4Transfer the chiles to a bowl, cover with hot water and place a plate over the chiles to keep them submerged. Soak for 30 minutes.100 Arbol Chies·8 Ancho Chiles
5. 5Drain the chiles and rinse under cold water until it runs clear. Repeat the rinse cycle.100 Arbol Chies·8 Ancho Chiles
6. 6Transfer chiles to a blender along with reserved spices and garlic. Add vinegar, salt and 1 cup of water. Puree to a paste. Transfer to an airtight container and refrigerate until ready to use.100 Arbol Chies·8 Ancho Chiles·1 ½ tsp Allspice Berries·1 ½ tsp Black Peppercorns·1 ½ tsp Drive Mexican Oregano·1 tsp Whole Cloves·10 cloves Gralic·1 tbsp Cider Vinegar·1 tbsp Salt