A rich and complex sauce known for its deep flavors, made with a combination of spices, nuts, and chocolate. Perfect for pairing with chicken or enchiladas.
Preparation time
30min
Cooking time
1h
Ingredients
6 Servings
- 0.5 cup almonds
- 0.5 tsp black peppercorns
- 4 cups chicken broth
- 1 cinnamon stick
- 2 cloves
- 2 oz dark chocolate
- 4 dried ancho chiles
- 4 dried mulato chiles
- 4 dried pasilla chiles
- 5 garlic cloves
- 0.5 cup raisins
- 2 tbsp sesame seeds
- 3 tomatoes
- 2 tbsp vegetable oil
- 1 white onion
Directions
Step 1
Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant, then soak them in hot water for about 20 minutes.
Step 2
Drain the chiles and add them to a blender with 2 cups of chicken broth. Blend until smooth.
Step 3
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and chopped tomatoes, cooking until softened.
Step 4
Add the blended chile mixture to the pot and cook for about 10 minutes, stirring occasionally.
Step 5
In the same skillet used for toasting the chiles, toast the almonds, raisins, and sesame seeds until golden. Add them to the blender with the remaining 2 cups of chicken broth and blend until smooth.
Step 6
Add the blended nut and seed mixture to the pot, along with the cinnamon stick, cloves, and black peppercorns. Simmer for about 30 minutes, stirring occasionally.
Step 7
Remove the cinnamon stick and cloves. Stir in the chopped dark chocolate until melted and well combined.
Step 8
Season the mole sauce with salt to taste. If the sauce is too thick, add more chicken broth to reach the desired consistency.