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My review
Authentic Mole Sauce
Allrecipes
"Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas."
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Ingredients
1 h servings 507 calsOriginal recipe yields 4 servings (1 quart mole sauce)
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Directions
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- 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.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- 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
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 507 calories; 23.3 g fat; 74.9 g carbohydrates; 11 g protein; 7 mg cholesterol; 1373 mg sodium. Full nutrition
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Reviews
Read all reviews 3842 Ratings
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Most helpful positive review
6/28/2012
I have always loved moles but have never found a recipe that matches the ones I have had at my fav Mexican restaurants.....until now. I think the recipe video is what really inspired me and help...
Most helpful critical review
12/2/2015
I did not care for this recipe. I LOVE mole and there are ZERO high-quality Mexican food restaurants in Maine; thus, I can't get my mole chicken enchiladas. Therefore, I tried making my own mole...
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6/28/2012
I have always loved moles but have never found a recipe that matches the ones I have had at my fav Mexican restaurants.....until now. I think the recipe video is what really inspired me and help...
5/29/2013
This recipe is fantastic! It makes a mole sauce that competes with the best authentic resturants or cooks. My suggestions: I think too much chicken broth was called for as it is named three...
8/18/2013
This was our first time making molé so our only comparisons are from restaurants but this is a truly amazing recipe. Incredibly delicious. The ingredients are available at any larger chain groc...
5/14/2014
I loved the mole recipe! I made a few tweaks, but it was still delicious! I substituted lard with olive oil, replaced the dinner roll with another corn tortilla, used vegetable broth instead of ...
1/1/2014
I am a frequent 'tester' of several of the recipes on this website. I typically enjoy what I try out but nothing has ever blown me away like this recipe. It was so delicious that I decided to ...
4/19/2014
Made it the way posted it was great , made it again used a fried banana in place of the sugar and WOW it was GREAT
11/23/2013
I had never tried mole until I made this recipe today. The first taste was strange. I didn't really like it, but for some reason I couldn't stop dipping my spoon in. After letting it sit for abo...
6/8/2014
!Santo moly! this is a GREAT recipe. Didn't change a thing for ingredients, except using olive oil in place of lard, as someone suggested. I'm glad I went with dark chocolate, instead of semi-s...