Ingredients for Ancho And Chipotle Mole
- 1 ounce dried ancho chiles
- 2 chipotle chiles in adobo sauce
- 2 cups boiling water
- 0 Red Bell Peppers
- 0 Cloves
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 1/2 cup sunflower seeds
- 0 Extra Virgin Olive Oil
- 8 cloves garlic
- 2 tablespoons tomato paste
- 4 ounces bittersweet chocolate
- salt, to taste
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How to Make Ancho And Chipotle Mole
- In a medium bowl, cover 1 ounce dried ancho chiles and 2 chipotle chiles in adobo sauce with 2 cups boiling water. Let soak for 30 minutes, or until softened.
- Drain the chiles, reserving the soaking liquid. Discard stems, cores, and seeds.
- Roughly chop the soaked chiles.
- Preheat your broiler or light a gas flame. Char 2 poblano peppers, turning occasionally, for 10 minutes until blackened on all sides.
- Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes.
- Peel, remove stems and seeds from the peppers, and roughly chop.
- In a small dry skillet, toast 4 cloves garlic, 1 teaspoon ground cumin, and 1 cinnamon stick over medium-low heat until fragrant and darkened (about 1 1/2 minutes).
- Let cool completely, then grind into a powder using a spice grinder.
- In the same skillet, toast 1/2 cup sunflower seeds, shaking the pan occasionally, for about 3 minutes until lightly browned.
- Let cool completely, then grind finely in the spice grinder.
- Heat 2 tablespoons vegetable oil in a medium skillet over low heat. Add 4 cloves minced garlic and cook until golden (about 3 minutes).
- Stir in 2 tablespoons tomato paste and cook until glossy (about 2 minutes).
- Remove from heat and stir in 4 ounces of bittersweet chocolate until melted and smooth.
- In a blender, combine the chopped ancho and chipotle chiles, their soaking liquid, chopped poblano peppers, ground spices, ground sunflower seeds, and the garlic mixture. Blend until completely smooth.
- Pour the mole into a large bowl and season generously with salt to taste.
- Transfer the mole sauce to airtight jars and refrigerate for at least 2 hours before serving. The mole will deepen in flavor over time.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
4g
Carbs
3g
