Ingredients for Mole Paste Used For Making Mole Sauce
- 2 lbs ripe tomatoes
- Onion
- 1 head garlic
- 1 cup dried ancho chiles
- Dried Guajillo Chilies
- 2 tablespoons sesame seeds
- Black Peppercorns
- 1 cinnamon stick
- Whole Cloves
- Dried Mexican Oregano
- Dried Thyme
- Toasted Almond
- Dry Roasted Peanuts
- 1/4 cup raisins
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Mexican Chocolate
- Fire Roasted Tomatoes
- Mole
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mole Paste Used For Making Mole Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mole Paste Used For Making Mole Sauce
- Preheat your broiler and line a large baking sheet with parchment paper.
- Broil 1 head garlic (unpeeled), 2 lbs ripe tomatoes (halved), and 1 large onion (quartered) until softened (about 10-12 minutes for garlic; continue broiling tomatoes and onions until slightly caramelized).
- Remove garlic cloves once softened. Let cool, then peel.
- In a large skillet over medium heat, toast 1 cup dried ancho chiles until fragrant (about 2-3 minutes, being careful not to burn).
- Transfer toasted chiles to a large glass bowl and cover with 4 cups hot water to soften (at least 30 minutes).
- In the same skillet, toast 2 tablespoons sesame seeds and 1 tablespoon reserved seeds from the chilies until fragrant.
- Transfer toasted seeds to a separate bowl.
- Still using the same skillet, toast 2 teaspoons ground cloves, 1 teaspoon black peppercorns, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 cinnamon stick until fragrant.
- Add toasted cloves, peppercorns, oregano, thyme, and cinnamon to the bowl with the sesame and chili seeds.
- Combine peeled garlic, broiled tomatoes and onions, rehydrated chili pods, toasted seeds, toasted spices, 1/2 cup almonds, 1/4 cup raisins, and 1 cup chicken broth in a blender.
- Blend until completely smooth and thick, scraping down the sides as needed.
- Heat 2 tablespoons vegetable oil in a large, deep pot over medium heat.
- Carefully add the pureed mixture to the hot oil (watch out for splattering!).
- Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring frequently, until a deeply rich reddish-brown shimmer develops. Add 3 1/2 ounces of bittersweet chocolate during the last 15 minutes of simmering.
- Once the paste has cooled, use approximately 1 cup to make your mole sauce. Freeze the remainder in 1-cup portions for later use.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
156g
Fat
40g
Carbs
29g
