Ancho and Chipotle Mole

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by katie in the UP photo by katie in the UP
Ready In:
1hr
Ingredients:
13
Yields:
6 4-Ounce Jars
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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Reviews

  1. ChefTop
    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 :-)
     
  2. susie cooks
    I have never tried a mole sauce before and this was really good! Everyone raved, so I think it's a keeper! Thanks!
     
  3. katie in the UP
    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!!
     
  4. Sharon123
    Spicy is right! I used ancho chile and chipotle. I halved the recipe. I used Mexican chocolate also, which haad sugar in it. This is a great sauce. Thanks@
     
  5. Rita1652
    Very Spicy! I used yellow and orange bell peppers. I like my mole a bit sweet so I added raisins that I soaked with the chilies, onion that I roasted, also adding thyme, oregano, cilantro, salt and pepper. Thanks for the yummy goodness!!
     
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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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