Authentic Mole Sauce Recipe

While Mexican  This traditional mole sauce is a tasty garnish for enchiladas and stewed meats, created with rich chocolate, spicy chilies, and tomatillos.  


– 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 piece – 2 corn tortillas, cut into 1-inch strip – 5 tomatillos, cut in half crosswise – 2 tomatoes, cut in half crosswise – 1 tablespoon lard – 1 onion, halved and thinly sliced – ½ head garlic, peeled and sliced – ⅓ cup chopped peanut – ¼ cup raisin – 2 tablespoons cumin seed – 1 tablespoon dried thyme – 6 whole allspice berrie – 5 whole clove – 3 cinnamon stick – 1 cup chicken broth – 5 ounces dark chocolate, coarsely chopped – 3 tablespoons white sugar – 1 teaspoon salt


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Compile every component.In a dry pan over medium heat, toast the chipotle, guajillo, and ancho chiles, stirring constantly, until heated and aromatic, about 3 minutes. Move to a blender.In a saucepan, heat 2 cups chicken broth until it starts to simmer, about 5 minutes. Fill the blender with broth.  

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In a dry pan over medium heat, toast dinner roll pieces and tortilla strips, tossing regularly, until lightly browned, about 3 minutes. Place in a blender along with the chilies and chicken broth.Let the tortillas, toast, and chiles soak in the chicken stock until the chiles are tender, about 10 minutes. Mix the blend until it's smooth.  

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In a dry skillet over medium-high heat, cook tomatoes and tomatillos for 3 to 4 minutes on each side, or until tender and browned. Add the tomatoes and chile puree to a blender.  

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In a big skillet set over medium heat, melt the lard. Add the onion, garlic, peanuts, raisins, cumin seeds, thyme, cloves, berries, and cinnamon sticks. Cook and stir for 5 to 8 minutes, or until the onions are tender and golden.After removing the whole spices and cinnamon sticks, combine the onion combination with the chile-tomato mixture in a blender and process until smooth.  

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Transfer chile puree to a big saucepan and place it over medium heat. Stir in chocolate, sugar, salt, and one cup of chicken broth. Heat the mixture until it simmers and the chocolate melts, slightly thickening and reducing the sauce.  


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