Prep 5 mins
Cook 55 mins
Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.
- 4 dried pasilla peppers, stems and seeds removed
- 4 dried New Mexico chiles, stems and seeds removed
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 medium tomatoes (peeled, seeded and chopped)
- 1 tablespoon sesame seeds
- 1⁄2 cup almonds
- 1⁄2 corn tortilla, torn into pieces
- 1⁄4 cup raisins
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon coriander seed
- 3 tablespoons shortening or 3 tablespoons vegetable oil
- 1 cup chicken broth
- 1 ounce unsweetened chocolate (or more to taste)
- 1 tablespoon sesame seeds, for garnish
- Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
- Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
- Sprinkle remaining sesame seeds as a garnish.