Imperial Stout Mole Gravy

the-abyss-imperial-stout-mole-gravy-2-300Mole sauce is a staple in Latin countries. This interpretation plays up the intensity of an Deschutes Brewing | The Abyss Barrel Aged Russian Imperial Stout, layering spicy, savory, sweet and bitter flavors into a final delectable sauce to drizzle over the South of the Border Style Beer Brined Turkey.

Makes: 2 quarts of mole, which can be frozen for later use

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2009 | Issue #34

Imperial Stout Mole Gravy
Votes: 1
Rating: 3
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A rich and complex Latin American sauce that combines dried chilies, fruit, spices, Mexican chocolate, Russian Imperial Stout, nuts and seeds.
Servings Prep Time
2 quart 20 minute
Cook Time
1 hour
Servings Prep Time
2 quart 20 minute
Cook Time
1 hour
Imperial Stout Mole Gravy
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
A rich and complex Latin American sauce that combines dried chilies, fruit, spices, Mexican chocolate, Russian Imperial Stout, nuts and seeds.
Servings Prep Time
2 quart 20 minute
Cook Time
1 hour
Servings Prep Time
2 quart 20 minute
Cook Time
1 hour
Ingredients
Servings: quart
Units:
Instructions
  • Start by prepping the chilies. Once they are seeded and stemmed, set them onto a sheet tray and place into a preheated oven set to 500°F (or on the grill). Bake for 4 - 6 minutes, flipping the chilies to roast evenly. Remove from the oven and place into a bowl. Next, on the same sheet tray, add a few tablespoons of vegetable oil to coat the bottom. Add the onions, tomato, shallots and garlic, tossing to coat in the oil. Place into the oven and roast for 12 - 16 minutes, or just until the vegetables start to turn black around the cut edges. Remove from the oven and place into the bowl with the chilies. Next, add the sesame seeds and toast for 2 minutes in the hot oven, until golden brown. Remove and then add the pumpkin seeds and pecans, toasting for 4 - 5 minutes, again, until golden brown. At this high temperature, browning will happen fast. Stay close to the oven to prevent burning. Remove the seeds and nuts from the oven, and add them to the bowl.
  • In a large Dutch oven, over medium-high heat, add about 1/2 cup of oil. Once hot, add in the cinnamon sticks, cloves and peppercorns, and toast to flavor the oil for about 1 minute, until fragrant. Add the roasted chilies, onions, tomatoes, shallots, garlic, nuts and seeds, stirring well and cooking for 4 - 5 minutes to evenly re-toast all the ingredients. Add in the chocolate and chipotles, and then deglaze with the Imperial Stout. Stir well and turn the heat to low. Add in the prunes, raisins and bell peppers. Stir frequently for 20 minutes, keeping an eye on the liquid. If the sauce is evaporating too fast, add some stock. In batches, purée the mixture in a blender or food processor and transfer to a clean bowl. Repeat until all of the mole has been processed. Clean the Dutch oven. Reheat it over medium-high heat and add 1/2 cup of oil. Once the oil starts to smoke, pour in the mole sauce, being careful about splatters. Let cook for 3 - 4 minutes, then turn down the heat to low. Cook slowly for another 20 - 30 minutes, checking for consistency and being careful to avoid scorching the bottom of the pan. This can be set aside and frozen if not all is needed. This can also be done a few days in advance, or frozen (for up to 6 months), making the Thanksgiving cooking a little easier.
  • To finish the gravy, add enough stock or more beer to bring the sauce to a gravy-like viscosity. Turn the heat to low and let slowly simmer for 10 - 20 minutes. Serve alongside the South of the Border Style Beer Brined Turkey.
Sean Paxton

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