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1
MOLE
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2
Heat oil in a saucepan until it begins to shimmer.
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3
Add onions and cook until soft, about 4 minutes.
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4
Add garlic and cook about 30 seconds.
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5
Stir in chicken stock, pureed tomatoes, chipotle, molasses, honey, New Mexico chili powder, cinnamon, allspice, and ground cloves.
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6
Bring mole to a simmer and cook about 5 minutes. Add Mexicali Fire(R) and stir occasionally for 30 minutes until mixture has reduced by half.
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7
Carefully transfer the mixture to a blender and blend until smooth.
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8
Return the mixture to the saucepan over high heat. Add chocolate and cook until reduced to a sauce consistency, about 10 minutes.
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9
Sprinkle with salt and pepper.
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10
SWEET POTATO CHIPS
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11
Pre-heat oil in deep fryer to 350 degrees.
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12
Slice sweet potatoes thinly and rinse under cold water until water runs clear.
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13
Pat dry and add to fryer; cook until golden orange.
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14
Transfer to paper towel and season with pumpkin spice to taste.
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15
BURGER
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16
Pre-heat grill to high heat.
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17
Combine sausage and ground chuck.
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18
Divide burgers into 4 equal portions, 8 ounces each. Make a deep impression in the center of each burger, using your thumb.
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19
Brush the burgers on both sides with oil and sprinkle with salt and pepper.
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20
Grill burgers until golden brown and slightly charred on both sides.
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21
About a minute before removing burgers from grill, top with Muenster cheese and melt.
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22
Transfer to toasted rolls and top burger with mole sauce, tomato, onion and lettuce.
