By: Fernando Olea, chef specializing in Mexican and New Mexican cuisine, owns three restaurants in Santa Fe, was past President and founder of the United States Mexican Restaurant Association

Prep: 20 min.  Cook 1 hour   Makes: 12 portions

3 Ounces each: pine nuts, pecan nuts

1 Stick Mexican cinnamon

2 Ounces sesame seeds

1 Teaspoon of anise seeds

4 Cloves

1/4 Teaspoon of cumin seeds or ground

4 Ounces of butter

6 Cloves of garlic

½ Onion chopped

1/2 Cups apricots, seeded

4 Red chimayo or guajillo chiles

3 Ounces white chocolate

1/2 Cup chicken broth

1/2 Teaspoon white pepper corn or ground

Salt to taste

Heat an ungreased skillet over medium heat for approximately 2 minutes. Lightly toast the pecans and pine nuts, add the cinnamon, cloves, sesame, cumin and anise, stirring constantly, until lightly golden. Melt butter in a pan over medium-high heat. Add and sauté the chopped onion, garlic and red pepper until clear and soft, approx.5 minutes. Place all the ingredients in a food processor or blender blend until smooth, adding water if needed. Pour sauce in to a large saucepan, bring to boil, lower heat. Simmer one hour, stirring often, in low heat. Simmer 60 minutes stirring often. Add salt to taste. I recommend serve this Mole with any meat and especially with rack of lamb.