Mole Sauce
This easy, mole sauce recipe is spicy and complex. So easy to make fresh mole from scratch! Use it over chicken, turkey, or pork. Freeze leftovers for another time. Recipe from Restless Chipotle
Servings 24 servings
Ingredients
- 4 tbsp oil divided
- 3 pasilla chiles seeded and coarsely chopped
- 5 guajillo chiles seeded and coarsely chopped
- 2 chipotle chiles seeded and chopped
- 4 ancho chiles seeded and chopped
- 2 chiles negros seeded and chopped
- 1 head garlic peeled and chopped
- 8 whole cloves
- 2 star anise
- 1 cup tortilla chips stale and broken
- 14.5 oz diced tomatoes with chiles
- 1 cup onion chopped
- 3/4 cup raisins
- 1/2 cup pumpkin seeds roasted
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 3 ripe bananas chopped
- 1 1/2 tsp cinnamon (roasted if possible)
- 2-3 cups chicken stock
- 5.3 oz Divine Chocolate 100% Chocolate Bar
- 1/2 cup chili powder
- 1 tbsp brown sugar
- salt to taste
Instructions
- In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.
- Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, and tortilla chips.
- Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!
- Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.
- Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.
- Place in a blender, about 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste.
- Heat the remaining two tablespoons oil over medium heat.
- Add the chili powder and the chocolate.
- Cook, stirring constantly, until chocolate and chili are melted together and smooth - be careful not to scorch!
- Stir the pureed mixture into the chocolate mixture.
- Bring to a boil, adding more chicken stock as needed to reach desired consistency.
- Add sugar and salt to taste.
Notes
Use any combination of dried chiles that you like and are available in your area.