Mole Sauce

20 ingredients
7 steps

Ingredients

  • 1 bag dried guajillo chiles seeded and destemmed
  • 1 bag chiles dried New Mexico, seeded and destemmed
  • 4 Roma tomatoes chunked
  • 1 yellow onion chunked
  • 8 garlic cloves chopped
  • 2 cups raisins
  • 2 cups pumpkin seeds
  • 1 cup whole almonds
  • 1 cup sesame seeds
  • 2 slices white bread Crusty
  • 2 cinnamon sticks
  • 2 tablespoons cumin
  • 2 tablespoons oregano
  • 2 tablespoons coriander
  • 4 cups chicken stock
  • 2 beers Mexican
  • 2 limes juiced
  • 8 ounces chocolate
  • salt to taste
  • pepper to taste

Directions

  1. 1
    Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
  2. 2
    Roast Tomatoes, Onion, Garlic in oven until tender
  3. 3
    Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
  4. 4
    Combine all ingredients in large stock pot and simmer for 1-2 hrs.
  5. 5
    Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
  6. 6
    Return to pot and simmer on low for 4-8 Hrs. The more the better.
  7. 7
    Toss with sauteed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

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