Mole is a rich and complex sauce that hails from Mexico, known for its unique blend of spices, chilies, and often chocolate, creating a depth of flavor that elevates any dish. This recipe will guide you through making a traditional mole sauce that can be served over chicken, enchiladas, or even as a dip for tortilla chips.
Ingredients:
- 4 dried ancho chilies, seeds removed
- 2 dried guajillo chilies, seeds removed
- 1 tablespoon sesame seeds
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- 1/4 cup almond slivers, toasted
- 1/4 cup dark chocolate, chopped
- 2 cups chicken or vegetable broth (find my broth recipes HERE and HERE)
- 2 tablespoons vegetable oil
- Salt to taste
Instructions:
1. Toast the Chilies: In a dry skillet over medium heat, lightly toast the ancho and guajillo chilies for about 1-2 minutes until fragrant. Be careful not to burn them, then transfer to a bowl and cover with hot water to soak for 15 minutes.
2. Sauté Aromatics: In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Blend the Sauce: Drain the soaked chilies and add them to a blender along with the sautéed onion and garlic, sesame seeds, cumin, cinnamon, oregano, almond slivers, and chicken broth. Blend until smooth, adjusting the consistency with more broth if needed.
4. Cook the Mole: Pour the blended sauce back into the skillet and bring to a simmer over low heat. Stir in the chopped dark chocolate and cook for about 20-30 minutes, allowing the flavors to meld. Season with salt to taste.
5. Serve: Use the mole sauce over your favorite proteins, like grilled chicken or pork, or enjoy it with enchiladas. Garnish with additional sesame seeds and fresh cilantro if desired.
Aprile's Kitchen 