An authentic blend of rich and complex flavors, this mole sauce is perfect for serving over chicken, enchiladas, or simply with rice. This recipe combines various spices, dried fruits, nuts, and chocolate for an unforgettable savory-sweet sauce.
Ingredients
- 3 tablespoons sesame seeds toasted
- 1 ounce dried ancho chiles stems and seeds removed
- 1 ounce dried guajillo chiles stems and seeds removed
- 1/2 cup blanched almonds lightly toasted
- 4 tablespoons raisins
- 2 cups chicken broth low-sodium
- 2 ounces Mexican chocolate roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons sugar
- 2 tablespoons olive oil
Instructions
- In a dry skillet, toast the sesame seeds until golden brown, then set them aside.
- In the same skillet, toast the ancho and guajillo chiles for a minute or two until they darken a bit and become aromatic, making sure they do not burn.
- Place chiles in a bowl and add boiling water to cover. Let them soak until softened, about 30 minutes.
- Drain the chiles, saving the soaking liquid, and put them into a blender with the toasted sesame seeds, almonds, raisins, chicken broth, chocolate, cinnamon stick, cumin, oregano, sugar, and olive oil. Blend until smooth.
- Transfer the blended sauce into a large saucepan over medium heat and bring to a simmer. Add some reserved chile soaking liquid as needed to reach desired consistency.
- Cook, stirring occasionally, for about 2 hours until thickened and flavors are well combined. If the sauce becomes too thick, thin it with a bit more chicken broth.
- Season with salt to taste. Serve over your desired dish.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg