一旦你soaked the chiles for 2 hours, this mole comes together in 45 minutes.
Ingredients
Makes about 4 cups
Step 1
Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
Step 2
Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)
Leave a Review
Reviews (6)
Back to TopThis sauce came out OK, especially for a "simple" mole recipe, but I wanted more complexity. The flavors of the nuts (especially peanuts) stood out over all the other flavors. I will try a different recipe next time.
magnolia_lee
Seattle, WA
1/9/2011
I couldn't find dried ancho chiles so I used two rounded tablespoons of ancho chile powder and it came out great--and required no prep time. Could have used more heat, though, if you're into that.
arooney302
Philadelphia, PA
3/12/2010
I made this to use in tamale filling and loved it. Very easy, very delicious, and makes enough for a crowd.
debilfly
Madison, WI
12/4/2008
For a simple mole, it was tasty, but because of the few ingredients it lacked depth of flavor. I added some cinnamon and extra raisins. Poached a chicken (cut up) and then poured the prepared mole over the chicken and braised at 300 degrees for 35 minutes. I then strained out the braising liquid and skimmed and reduced the sauce, resulting in a more complex mole.
circusaxe
chicago
1/18/2007
This is simple, delicious mole.
Anonymous
Maine
12/10/2005
I modified this recipe because it didn't have much complexity. To the recipe listed I added 3T Ancho Chili Powder (available at specialty grocery stores) and 1 t dried red pepper to add a little underlying heat. It was probably dried poblano peppers. I wouldn't use cayenne as this would only had heat and no complexity. Much better after the additions. It also makes way more than you would need to use for any given recipe! I froze some and gave some away.
COuzillou
Austin, Texas
11/26/2005
