Authentic Mole Sauce

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Description

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Ingredients

  • 2 cups chicken broth
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 3 dried chipotle chiles, stemmed and seeded
  • 1 dinner roll, torn into pieces
  • 2 corn tortillas, cut into 1-inch strips
  • 2 tomatoes, cut in half crosswise
  • 5 tomatillos, cut in half crosswise
  • 1 tablespoon lard
  • 1 onion, halved and thinly sliced
  • ½ head garlic, peeled and sliced
  • ⅓ cup chopped peanuts
  • ¼ cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 3 cinnamon sticks
  • 5 whole cloves
  • 6 whole allspice berries
  • 5 ounces dark chocolate, coarsely chopped
  • 1 cup chicken broth
  • 3 tablespoons white sugar
  • 1 teaspoon salt

Instructions

  1. Toast chipotle
  2. guajillo
  3. and ancho chiles in a dry pan over medium heat
  4. stirring constantly
  5. until warm and aromatic
  6. about 3 minutes. Transfer to a blender.
  7. Heat 2 cups chicken broth in a saucepan until it begins to simmer
  8. about 5 minutes. Pour broth into the blender.
  9. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat
  10. stirring constantly
  11. until lightly browned
  12. about 3 minutes. Transfer to the blender with chicken broth and chiles.
  13. Allow chiles
  14. toasted bread
  15. and tortillas to soak
  16. fully submerged
  17. in the chicken broth until softened
  18. about 10 minutes. Blend the mixture until smooth.
  19. Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened
  20. 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  21. Melt lard in a large skillet over medium heat. Stir in onion
  22. garlic
  23. peanuts
  24. raisins
  25. cumin seeds
  26. thyme
  27. allspice berries
  28. cloves
  29. and cinnamon sticks; cook and stir until onions are soft and golden
  30. 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  31. Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth
  32. chocolate
  33. sugar
  34. and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced
  35. 10 to 15 minutes.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 4

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