Zutaten für My Own Mole
- Ancho Chilies
- Boiling Water
- 1/4 cup sesame seeds
- Canola Oil
- 1 medium onion, chopped
- Garlic Cloves
- Chipotle Chiles In Adobo
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup creamy peanut butter
- 1/4 cup raisins
- Ground Cloves
- Ground Black Pepper
- Ground Cinnamon
- Sugar
- Salt
- Oregano
- Chili Powder
- Ground Cumin
- Cocoa Powder
- Water
- Dark Chocolate
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Zubereitung von My Own Mole
- Place 1 cup of dried ancho chiles in a heatproof bowl. Pour boiling water over the chiles, ensuring they are fully submerged. Let them soak for at least 30 minutes, or until softened.
- Carefully remove the ancho chiles from the water, reserving the soaking liquid. Discard stems and seeds.
- Toast 1/4 cup sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. Set aside.
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 4 cloves garlic, smashed, and sauté for another 2 minutes.
- Add 2 chipotle peppers in adobo sauce, finely chopped (adjust to taste), the soaked ancho chiles, 1 (28 ounce) can of crushed tomatoes, 1/2 cup creamy peanut butter, 1/4 cup raisins, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper (or more to taste), 1/2 teaspoon salt, and 1 cup of the reserved ancho chile soaking liquid.
- Stir well and bring the mixture to a simmer.
- Using a slotted spoon, carefully transfer the solids from the saucepan to a blender.
- Add the toasted sesame seeds to the blender.
- Puree until completely smooth, adding more ancho liquid if necessary to reach desired consistency.
- Return the pureed mole to the saucepan.
- Simmer for 15 minutes, or until the sauce has thickened to your liking. Stir occasionally.
- Taste and adjust seasonings as needed. Add more salt, cayenne pepper, or other spices to your preference.
- Serve your mole over your favorite protein. For the recipe's suggested pairing, sear pork tenderloin seasoned with salt and pepper in a cast iron skillet, top with generous ladlefuls of mole sauce and finish in a 400°F (200°C) oven until heated through.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
53g
Fat
18g
Carbs
10g
