My Favorite Mole

16 ingredients
6 steps

Ingredients

  • 4 dried ancho chili peppers
  • 1 teaspoon fresh thyme leave
  • 4 cups chicken stock
  • 2 garlic cloves
  • 12 cinnnamon stick
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 14 cup raisins
  • 14 cup almonds
  • 1 tablespoon sesame seeds
  • 14 teaspoon marjoram
  • 14 teaspoon allspice
  • 14 teaspoon clove
  • 1 tablespoon oregano
  • 14 teaspoon cumin
  • 2 slices mexican chocolate

Directions

  1. 1
    Stem and seed ancho chili peppers.
  2. 2
    in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
  3. 3
    simmer for 20 minutes and let cool slightly.
  4. 4
    In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
  5. 5
    In a blender combine the dry ingredents into the chili chicken stock mixture.
  6. 6
    Blend until smooth and add in chocolate until well blended.

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