Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ancho and Chipotle Mole Recipe
    Lost? Site Map

    Ancho and Chipotle Mole

    Ancho and Chipotle Mole. Photo by Rita~

    1/3 Photos of Ancho and Chipotle Mole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    NcMysteryShopper's Note:

    The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    4-Ounce ...

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
    2. 2
      Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
    3. 3
      In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
    4. 4
      Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
    5. 5
      In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on January 24, 2007

      55

      This was awesome! My first time with mole & it came out perfect. I had to make a few changes to it to align the recipe with what was in my pantry. Used chipotles in adobo sauce rather than dried and used already ground cloves, cumin & cinnamon. It was very easy to make & delicious - I will definitely be making it again. Thanks a bunch for a wonderful recipe :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2006

      55

      I have never tried a mole sauce before and this was really good! Everyone raved, so I think it's a keeper! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2006

      This recipe can really be experimented with!! The second time making it, I used chipotle peppers in adobo sauce and red Fresno peppers!! I just stepped it up from spicy to call the Fire Dept!! Thank you Cheryl!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Ancho and Chipotle Mole

    Serving Size: 1 (819 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 106.0
     
    Calories from Fat 67
    63%
    Total Fat 7.4 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 48.8 mg
    2%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.5 g
    10%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    cloves

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites