Authentic Mole Sauce

Name: Authentic Mole Sauce
Ingredients: 2 cups chicken broth; 2 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 3 dried chipotle chiles, stemmed and seeded; 1 dinner roll, torn into pieces; 2 corn tortillas, cut into 1-inch strips; 2 tomatoes, cut in half crosswise; 5 tomatillos, cut in half crosswise; 1 tablespoon lard; 1 onion, halved and thinly sliced; 1/2 head garlic, peeled and sliced; 1/3 cup chopped peanuts; 1/4 cup raisins; 2 tablespoons cumin seeds; 1 tablespoon dried thyme; 3 cinnamon sticks; 5 whole cloves; 6 whole allspice berries; 5 ounces dark chocolate, coarsely chopped; 1 cup chicken broth; 3 tablespoons white sugar; 1 teaspoon salt

22 ingredients

7 steps

Ingredients

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced
1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Directions

1

Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
2

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3

Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
4

Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
5

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
6

Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
7

Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.