Mole Sauce Recipe

Mexican Mole Sauce

Mole Sauce recipe

A good mole sauce recipe is a symbol of Mexican cuisine. You wouldn’t think a sauce with chocolate, chilies, tomatoes, tomatillos, and a plethora of other ingredients would work but it does. Take a look at any mole sauce recipe and you can tell by the ingredients list that it delivers the ultimate level of flavor complexity. The bitter sweetness of the chocolate with the spiciness of the chilies along with the garlic, spice blend, and vegetal notes create a flavor you will never forget and always crave. Aside from flavor, mole sauce has body. In fact, it has body that doesn’t quit! Bread, tortillas, pepitas, and nuts are pureed and added to the mix to get the sauce extra thick. It is quite a unique blend of ingredients and there are many types of mole but most want to try the version with chocolate! Stories say that the first mole sauce recipe was invented by nuns at the 17th-century Convent of Santa Rosa in Puebla, a city in Mexico. They made it for the archbishop. Upon learning about the visit, they scrambled to put a meal together and ended up using everything they had in their kitchen.

Place of Origin: Recipe difficulty:
Mexico Hard
Preparation Time: Cook Time:
30 minutes 120 minutes
Yields: 4 cups of sauce, servings vary

Mole Sauce Ingredients

  • ¼ cup plus 2 tablespoons olive
    or vegetable oil
  • 5 guajillo chilies, tops removed
  • 2 ancho chilies, tops removed
  • 5 ½ cups reduced sodium
    chicken broth
  • 4 tablespoons blanched almonds
  • 2 tablespoons roasted peanuts
  • 2 tablespoons walnuts or pecans
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 quartered onion
  • 6 large garlic cloves, unpeeled
  • 4 plum tomatoes
  • 3 large tomatillos, husks removed
  • 1 ripe plantain, peeled and sliced
  • 1 cinnamon stick
  • 1 teaspoon oregano
  • ½ teaspoon ground allspice
  • Pinch of ground star anise
  • Salt
  • Black pepper
  • 2 corn tortillas, torn in pieces
  • 1 slice toasted stale bread
  • 3 heaping tablespoons of brown sugar
  • 1 tablet Mexican chocolate or about 3 ½ oz. dark chocolate, roughly chopped

How to Make Mole sauce?

Authentic Mole Sauce Recipe – Step by Step Instructions:

1. Heat oil in a pan over medium high.
2. Add both the guajillo and ancho chilies when the oil is shimmering.
3. Fry in the oil for about 30 seconds or until they change color.
4. Remove chilies from the oil and set on paper towels to drain. Set the pan and oil aside.
5. Pour 2 cups of the chicken broth in a large saucepan.
6. Add the fried chilies to the broth.
7. Bring to a boil over medium-high heat.
8. Reduce to a simmer and cook for 30 minutes or until chilies are softened.
9. Transfer the chilies and some of the cooking liquid to a food processor and process until a smooth puree is achieved.
10. Strain through a fine sieve.
11. Reheat the oil used to fry the chilies over medium.
12. Add the chili puree and fry until it becomes more of a paste. This will take 12-15 minutes.
13. Toast all the nuts and seeds in a dry skillet or spread them on a sheet pan and pop in the oven.
14. Add the toasted nuts and seeds to a blender/food processor with ¼ cup of chicken broth.
15. Process until a smooth puree is achieved.
16. Add this puree to the chili puree and stir.
17. Leave to cook on low heat for 12-15 minutes.
18. Preheat oven to 400 degrees F and line a baking sheet with foil.
19. Place the onion, garlic, tomatoes and tomatillos on the baking sheet.
20. Roast until charred.
21. Heat a tablespoon of oil in a large saucepan.
22. Fry the sliced plantain in the oil over medium-high heat for 2-3 minutes per side until golden and set on paper towels to drain.
23. Puree the onion, garlic, tomatoes and tomatillos until smooth.
24. Transfer the onion, garlic, tomato, and tomatillo puree to the saucepan used to fry the plantain.
25. Simmer over low heat for 20-25 minutes or until thickened.
26. Add plantains and leave to simmer for 10 minutes. Plantain slices should be soft. Mash with a fork.
27. Stir and add the chili sauce and nut mixture. Continue to simmer over low.
28. Toss in the cinnamon stick, oregano, allspice, and star anise.
29. Season with salt and black pepper.
30. Drizzle a pan with a tablespoon of oil and toast the tortilla bits until crispy.
31. Pulse in a blender or food processor with the bread until you have bread crumbs.
32. Add the crumbs to the mole and stir.
33. Simmer over low for 30 minutes and add chicken broth as needed. Mole sauce should be thick but still thin enough to actually be used as a sauce.
34. Remove the cinnamon stick.
35. Whisk in the chocolate and sugar.

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Ideas to Use – Mexican Chicken Mole

Mole can be served over chicken, turkey, beef, pork, vegetables, enchiladas, tacos, burritos and more.

Mexican Chicken Mole

Mexican Chicken Mole

Homemade Mole Sauce is fit for:

Vegetarian diets.

The mole sauce recipe takes time but it is worth it. After putting in the hours, you have a traditional Mexican sauce made the authentic way. Those making it the first time want to follow the recipe exactly and then change things up the second time around. Play with the types of chilies used, adjust how much garlic is added, and experiment with your spice blend.

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Chicken mole recipe

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Category: Savory sauces

Origin: America, Mexico

Diets: Vegetarian diet

Meals: Beef, Burittos, Chicken, Enchiladas, Pork, Tacos, Turkey, Vegetables

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