Quick red mole

Method

1. Preheat an overhead grill (broiler) to high.
2. Place the tomatillos and garlic cloves on a grill tray and grill (broil), turning occasionally, for 10–15 minutes, until soft and charred black. Transfer to a large bowl.
3. Dry-fry the sesame seeds in a medium frying pan over medium heat, stirring occasionally, for 3 minutes or until golden. Repeat with the almonds. Combine with the tomatillos and garlic.
4. Remove the stalks and roughly chop the chillies, retaining the seeds.
5. Heat the oil in a medium heavy-based saucepan over low heat. Gently fry the chillies for 2–3 minutes, until they begin to colour. Add the raisins and spices and cook until fragrant. Pour in 750 ml of the stock, add the charred tomatillos, garlic, sesame seeds, almonds, bread, chocolate and oregano. Gently simmer for 45 minutes, or until reduced to a thick sauce.
6. Transfer the mixture to a food processor or blender and process, gradually adding the remaining stock, to make a smooth sauce. Strain through a finemesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through.
7. Combine the vinegar and sugar in a small saucepan. Simmer over medium– low heat, until reduced to a caramel. Add the caramel to the sauce and stir to combine. Season with salt. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.