Ingrédients pour Mole Sauce
- Dried Pasilla Peppers
- Dried New Mexico Chiles
- 1 large onion (roughly chopped)
- Garlic Cloves
- 28 oz canned tomatoes (undrained)
- 1 tbsp sesame seeds
- ½ cup toasted almonds (slivered)
- Corn Tortilla
- ¼ cup raisins
- Ground Cloves
- Ground Cinnamon
- Ground Coriander
- Olive Oil
- 4 cups chicken broth
- Bitter Chocolate
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Comment préparer Mole Sauce
- Preheat oven to 350°F (175°C).
- Combine the following in a large oven-safe bowl: 1 cup dried ancho chiles, ½ cup dried pasilla chiles, 1 large onion (roughly chopped), 4 cloves garlic (minced), 28 oz canned tomatoes (undrained), 1 tbsp sesame seeds, ½ cup toasted almonds (slivered), 2 corn tortillas (torn into pieces), ¼ cup raisins, 6 whole cloves, 1 cinnamon stick (about 2 inches), 1 tbsp ground coriander.
- Roast the mixture in the preheated oven for 20 minutes, stirring halfway through.
- Allow the mixture to cool slightly, then carefully transfer it in small batches to a high-speed blender. Puree until completely smooth, adding a little water if necessary to aid blending. This may require multiple batches.
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the puree and sauté for 10 minutes, stirring frequently, until fragrant and slightly thickened.
- Pour in 4 cups of chicken broth and add 4 ounces of bittersweet chocolate (chopped). Reduce heat to low, and simmer gently for 45 minutes, stirring occasionally. The sauce will thicken considerably during this time.
- Taste and adjust seasoning as needed. Traditional mole can be red or green, depending on the type of chiles used. Serve generously over chicken, turkey, or pork. Garnish with fresh cilantro and sesame seeds. Enjoy!
- Experiment with different chili varieties and spices to create your own unique mole variations!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
25g
Fat
8g
Carbs
5g
