Prep 20 mins
Cook 30 mins
This recipe is from a local Mexican restaurant. This simple sauce has the complexities of traditional mole sauce but saves time for the cook who has very little time to spare. The sauce will keep for about three days in the refrigerator, and freezes well.
- 29.58 ml sesame seeds, plus extra for garnish
- 2 ancho chilies, stemmed, seeded, and broken into small pieces
- 9.85 ml vegetable oil
- 1 medium onion, minced
- 4.92 ml chipotle chile in adobo
- 2.46 ml ground cinnamon
- 0.59 ml ground cloves
- 28.34 g bittersweet chocolate or 28.34 g semisweet chocolate or 28.34 g mexican chocolate, broken into pieces
- 2 medium garlic cloves, minced
- 473.18 ml low sodium chicken broth
- 411.06 g can diced tomatoes
- 59.14 ml raisins
- 59.14 ml almond butter
- 4.92 ml dark brown sugar, plus extra to taste
- Place 1/2 cup of sesame seeds in microwave-safe bowl and microwave on full power for about 2 minutes, checking and stirring every 30 seconds, until seeds are golden brown. Spread seeds on paper towel to cool and absorb oils before using. Set aside.
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Place ancho pieces on baking sheet and toast in oven until fragrant, about 6 minutes. Remove chilies from oven and set aside.
- In a saute pan, heat oil over medium high heat. Add onions and cook until softened, about 5-7 minutes. Stir in chipotle chiles, cinnamon, cloves and chocolate. Cook, stirring frequently, until chocolate is melted, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add broth, tomatoes, raisins, almond butter and sesame seeds and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes.
- Transfer chile mixture to blender or food processor and puree until smooth, about 20 seconds. Season with salt and freshly ground black pepper and sugar, to taste. This sauce is ready to use.