-
1
To make the mole, put the almonds in a medium saucepan over medium heat and toast, stirring occasionally, until lightly golden brown, about 5 minutes.
-
2
Remove the almonds to a plate.
-
3
Increase the heat under the pan to high, add the oil, and heat until it begins to shimmer.
-
4
Add the onion and cook until soft, about 4 minutes.
-
5
Add the garlic and cook for 30 seconds.
-
6
Stir in the ancho and New Mexico chile powders and cook for 1 minute.
-
7
Add the tomato puree and almonds, bring to a boil, and cook, stirring occasionally, for 5 minutes.
-
8
Add the tortilla chips and cook until the sauce is reduced by half, about 10 minutes.
-
9
Carefully transfer the mixture to a blender and blend until smooth.
-
10
Return the mixture to the pan over high heat, add the chocolate, honey, and maple syrup, and cook until reduced to a sauce consistency, about 5 minutes.
-
11
Season with salt and pepper and keep warm.
-
12
Divide the meat into 4 equal portions (about 6 ounces each).
-
13
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
-
14
Season both sides of each burger with salt and pepper.
-
15
Cook the burgers, using the canola oil (see page 16).
-
16
Place the burgers on the bun bottoms and top each with some of the mole sauce, some queso fresco, 2 avocado wedges, and pickled onions, if using.
-
17
Cover with the bun tops and serve immediately.
