Mole Sauce

Name: Mole Sauce
Ingredients: 2 tablespoons olive oil; 1 dried ancho chile; 1/3 cup blanched almonds; 2 garlic cloves; 2 corn tortillas (6-inch), cut into 1/2-inch-wide strips; 1 small onion, halved and thinly sliced; 2 plum tomatoes; 1/4 cup raisins; 1 teaspoon red-pepper flakes; 1 ounce semisweet chocolate, chopped; 1/4 teaspoon ground cinnamon; 1/4 cup water; Coarse salt and ground pepper

13 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1 dried ancho chile
1/3 cup blanched almonds
2 garlic cloves
2 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 small onion, halved and thinly sliced
2 plum tomatoes
1/4 cup raisins
1 teaspoon red-pepper flakes
1 ounce semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup water
Coarse salt and ground pepper

Directions

1

In a large heavy saucepan, heat oil over medium-high.
2

Add ancho; cook until soft (do not brown), 30 to 60 seconds.
3

Remove with a slotted spoon; discard stem.
4

Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
5

Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary).
6

Add raisins and pepper flakes; transfer mixture to food processor.
7

Add chocolate, cinnamon, and ancho to food processor; puree to a coarse paste, about 3 minutes.
8

Add the water; puree until smooth, about 7 minutes.
9

Season with salt and pepper.
10

(Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container.
11

Thaw over low heat or in the microwave.)