Mole Sauce goes well with chicken, pork or seafood. This recipe makes enough mole sauce for several meals.
4 dried Pasilla chilies, stems and seeds removed
4 dried red New Mexican chilies, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn in pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoons olive oil
1 cup chicken broth
2 tablespoons cocoa powder
Combine chiles, onion, garlic, tomatoes, 1 tablespoon sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander.
Puree small amounts of mixture in a blender or food processor until smooth.
Heat oil in a skillet and saute puree for 10 minutes, stirring frequently.
Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick.
Remaining sesame seeds are used for garnish.
When its cool, store in an air-tight container in the refrigerator.
Note: You can replace the organic cocoa powder with 1-ounce bitter chocolate (or more to taste), if preferred.
Recipe makes approximately 8 servings.
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