2 dried Ancho chiles
4 dried Pasilla chiles (New Mexican, California, Anaheim)
1 Tb. butter
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. dried oregano
2 cups chicken stock
1 Tb. masa (You can sub a handful of broken up tortilla chips)
3 Tb. creamy peanut butter
1 Tb. honey
2 oz. chopped Mexican chocolate (or bitter chocolate + a pinch of cinnamon)
For the Hot Dogs:
8 hot dog buns
8 hot dogs
2 ripe avocados, sliced
1 jar Green Chile or Salsa Verde
3/4 cup pico de gallo
1/2 crumbled California Queso Fresco
Fill a bowl with boiling hot water. Place the chiles in the bowl to soften–15 minutes. Meanwhile add the butter and onion to a sauce pot over medium heat. Saute for 2-3 minutes then add the garlic. Saute another minute and add all the mole ingredients except for the chocolate. (This includes the softened peppers. Remove the stems and seeds.) Simmer for 10-15 minutes. Carefully puree the mole base using an immersion blender. Then stir in the chopped chocolate. Salt and pepper to taste. For the Hot Dog Recipe: Preheat the grill to high heat. Grill the hot dogs for 5 minutes, rotating once or twice. Place each hot dog in a bun and top with mole, green chile, avocado slices, pico de gallo, and queso fresco.