Mole Nachos

Ingredients

• 3.1 ounce disk mexican chocolate chopped
• 2 tablespoons creamy peanut butter 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 6 servings kosher salt and pepper freshly ground
• 1.5 cups chicken broth low-sodium
• 2 tablespoons crema mexicana sour
• 0.5 cup monterrey jack cheese grated
• 2 tablespoons olive oil extra-virgin
• 2 cups onions chopped
• 1 teaspoon oregano dried crumbled
• 5  pasilla chile peppers dried
• 1.5 teaspoons sugar 
• 8 ounce tortilla chips 

Equipment

• sauce pan
• blender
• baking pan
• broiler

Directions

1. Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes.
2. Drain.
3. Heat the olive oil in a saucepan over medium heat.
4. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
5. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
6. Place the remaining tortilla chips in a baking dish.
7. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro.
8. Photograph by Yunhee Kim