Description
A cozy and rich Mexican sauce made from dried chilies, spices, and chocolate, perfect for enhancing a variety of dishes.
Ingredients
Scale
- 2–3 dried ancho chilies
- 2–3 dried pasilla chilies
- 2–3 dried guajillo chilies
- 1 small onion, sliced
- 4 garlic cloves, peeled
- 1 tomato or 2 tablespoons tomato paste
- 1/4 cup peanuts or almonds
- 2 tablespoons sesame seeds
- 1 small tortilla or 1 slice of bread
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 2–3 tablespoons raisins
- 1–2 ounces Mexican chocolate or dark chocolate
- 4 cups chicken broth
- Salt, to taste
- 2 tablespoons oil or lard for cooking
- A little sugar or honey, to balance
Instructions
- Prep the chilies: Cut off the stems and shake out most of the seeds. Toast the chilies in a dry pan for about 10 to 20 seconds per side.
- Soften the chilies: Place the toasted chilies in a bowl, cover with hot water, and soak for 15 to 20 minutes.
- Toast the supporting cast: In the same pan, add a bit of oil and cook the onion and garlic until fragrant. Then toast the nuts, sesame seeds, tortilla or bread, and spices for 1-2 minutes.
- Blend it: Add the softened chilies (drained), cooked onion, garlic, tomato, nuts, sesame, tortilla or bread, raisins, spices, and about 1-2 cups of broth into a blender. Blend until very smooth.
- Cook the sauce: Heat oil in a pot and pour in the blended mixture. Cook for about 10 minutes, stirring often.
- Add chocolate and broth: Stir in the chocolate until melted and add broth until you reach the desired consistency.
- Simmer and adjust: Let it simmer on low for 25-45 minutes. Taste and adjust seasoning as needed.
Notes
For an extra smooth sauce, strain after blending. Mole sauce can be refrigerated for up to 5 days or frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg