Mole Sauce

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  • extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 medium onion, minced
  • 1/2 cup sliced almonds
  • 1/4 cup seedless raisins
  • 3 ounces Mexican chocolate or bittersweet chocolate, finely chopped
  • 28 ounces stewed tomatoes, undrained
  • 1 cup chicken stock
  • 2 tablespoons white sugar
  • 2 tablespoons ancho chili
  • 1 tablespoon chipotle chil1
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves

Heat a little oil in a saucepan over medium heat.

Add garlic, onion, and almonds. When toasted, remove from heat, and put into a large bowl.

Add three tablespoons olive oil to a large bowl, along with the garlic, onions, and almonds. Add in the raisins, chocolate, tomatoes, chicken stock, sugar, ancho chili, chipotle chili, salt, cumin, and cinnamon.

Dump the contents of the bowl into a blender, and blend everything together at low speed.

Dump the sauce back into a pot, add in a couple bay leaves, and leave on a simmer for a while. Remove the bay leaves.

Preparation time: 45 minutes