Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the dried chilies open; discard seeds stems and veins.
  • Put chilies in bowl of hot water for 25 minutes.
  • Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
  • Transfer to blender or food processor.
  • In same skillet cook the tortilla pieces until crisp and slightly browned.
  • Add to blender with onion.
  • Cook the tomatoes until the skins start to char a bit.
  • Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
  • Drain the chilies (discard water) and add to blender.
  • Add 1 1/4 cups of the broth and add the vinegar and salt.
  • Puree the mixture as much as possible.
  • Pour the mixture through a strainer into a large bowl.
  • Heat the remaining oil in a saucepan and add the mixture.
  • Add the remaining broth and bring to boil then reduce to simmer.
  • Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
  • If sauce gets too thick, add a bit more broth to thin to the desired consistency.
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