Latkes with Mole

Here's one I got by editing a book about Jewish identity. The essay was written by a Mexican Jew and he included this as an appendix. The mole is amazing and freezes well. The latkes came out great, too.

Latkes con Mole (Potato Pancakes with Mole)

For mole:
2 tbsp. vegetable oil
1 onion, chopped
1 8-ounce jar mole base
5 cups chicken stock
1 to 2 squares bittersweet chocolate

For latkes:
See potato latkes recipe (below)
Shredded lettuce for topping (optional)

Mole

1. Make the mole: Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until soft and translucent.
2. Add a heaping tablespoon of the mole base to the saucepan, stirring to combine with the onion. Add 1 cup of the chicken stock. Bring to a boil, then lower heat and simmer, stirring regularly, until the mixture reaches the consistency of a thick soup.
3. Alternate adding heaping tablespoons of mole base with cups of the stock, keeping the mixture at a simmer and stirring regularly. This will take about 20 minutes.
4. Continue cooking, stirring occasionally, until the mole reaches a syrup-like consistency. Then let it gently simmer for another 10 minutes, until it becomes a thick, rich sauce. Add the chocolate to taste, stirring until it melts. Remove from heat and set aside while making the latkes.
5. Make the latkes: Follow the potato latkes recipe (below).
6. To serve, spoon mole over the latkes. Serve with sour cream and applesauce on the side. If desired, sprinkle lettuce over the top. Serve hot.
Makes about 3 cups.

Potato Latkes

2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tbsp. unbleached all-purpose flour
Salt and freshly ground pepper to taste
Vegetable oil for frying

1. Preheat oven to 200 degrees. Peel and grate the potatoes. (This can be done in a food processor, but the texture is better if done by hand.) Place the grated potatoes in a colander with a plate beneath it. Sprinkle salt on the potatoes, cover them with a layer of paper towels, and then place a heavy object (such as a heavy bowl or can) on top. Allow the potatoes to drain for 10 minutes.
2. While the potatoes are draining, peel the onion and grate it by hand. Set aside.
3. In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well.
4. In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides.
5. Drain the latkes on paper towels (pat them with the towels on both sides) and keep them warm in a single layer on a baking sheet in the oven until all of them have been made.