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Authentic Mole Sauce
Authentic Mole Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy, chocolate-infused mole sauce enhances meats and enchiladas perfectly.
Ingredients:
  • 3 dried chipotle chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups chicken broth
  • 1 dinner roll, torn into pieces
  • 2 corn tortillas, cut into 1-inch strips
  • 5 tomatillos, cut in half crosswise
  • 2 tomatoes, cut in half crosswise
  • 1 tablespoon lard
  • 1 onion, halved and thinly sliced
  • 0.5 head garlic, peeled and sliced
  • 0.33333334326744 cup chopped peanuts
  • 0.25 cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 6 whole allspice berries
  • 5 whole cloves
  • 3 cinnamon sticks
  • 5 ounces dark chocolate, coarsely chopped
  • 3 tablespoons white sugar
Instructions:
  • Prepare all your ingredients.
  • Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until fragrant, for about 3 minutes. Then, transfer them to a blender.
  • In a saucepan, gently warm 2 cups of chicken broth until it just starts to simmer, for approximately 5 minutes. Transfer the warm broth to a blender.
  • Place dinner roll pieces and tortilla strips in a dry pan over medium heat. Stir constantly until lightly browned, about 3 minutes. Transfer to the blender along with chicken broth and chiles.
  • Submerge the chiles, toasted bread, and tortillas in chicken broth and let soak until softened, approximately 10 minutes. Then blend everything until smooth.
  • In a hot skillet, char tomatillos and tomatoes until tender and slightly charred, about 3 to 4 minutes per side. Transfer tomatoes to a blender with the chile puree.
  • In a large skillet over medium heat, gently melt lard. Add in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks. Saute until onions are soft and golden, about 5 to 8 minutes, stirring occasionally.
  • Strain out the cinnamon sticks and whole spices, then combine the onion mixture with the chile-tomato mixture in a blender and blend until smooth.
  • In a large saucepan over medium heat, combine chile puree, 1 cup chicken broth, chocolate, sugar, and salt. Bring to a simmer and stir until the chocolate melts and the sauce thickens and reduces slightly, for about 10 to 15 minutes.
  • Savor every bite!

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