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Mole Sauce

Mole Sauce
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[su_brhrbr]Mole is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole and pipián. Generally, a mole sauce contains a fruit, chilli pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.
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Mole Sauce

Mole sauce is a rich and savoury traditional Mexican sauce made of hot chillies and rich chocolate.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sauces & Gravies
Cuisine: Mexican
Author: The Cook

Ingredients

  • 12 dried ancho chillies
  • 6 dried pasilla chillies
  • ½ cup vegetable oil
  • cup raw almonds
  • cup raw peanuts
  • cup raisins
  • 2 slices day-old soft white bread, crusts trimmed
  • 6 cloves garlic, finely crushed
  • 2 onions, finely chopped
  • 2 to matoes, coarsely chopped
  • cup sesame seeds, roasted
  • ½ teaspoon each ground cloves and ground cinnamon
  • 1 teaspoon dried Mexican oregano
  • 1 litre , 4 cups chicken stock
  • 95 gm Mexican drinking chocolate , or semi-sweet dark chocolate, 60% cocoa solids, finely chopped
  • 1 cup, loosely packed coriander leaves
  • To serve: see our tortilla-based recipes

Instructions

  • Cut the chillies in half lengthwise and reserve a tablespoon of the seeds. Discard the remaining seeds and stems.
  • Heat half of the vegetable oil in a frying pan over medium-high heat and fry the chillies for about 3 minutes until toasted. Transfer to a bowl of warm water to soak for about 15 minutes until tender. Reserve the chilli-infused oil for step 3.
  • Heat reserved oil in a frying pan over medium-high heat and fry the nuts, raisins, and bread slices, until the bread is a golden brown toasted colour. Remove and drain on paper towels.
  • Reduce the heat to medium, add remaining oil, then sauté the garlic and onions for 8-10 minutes until tender
  • Add tomatoes and cook for 4-5 minutes, stirring occasionally, until they have broken down.
  • Drain the chillies, discarding the water, and blend with tomato mixture, nuts, raisins, bread, sesame seeds, spices, Mexican oregano and reserved chilli seeds in a blender. Add half the chicken stock and blend to a smooth paste, then pass mixture through a sieve, Discard solids and and set aside.
  • Heat remaining stock in a saucepan over medium-high heat, bring to the boil, then stir in mole mixture. Add chocolate and stir until well combined (2-3 minutes), season to taste. serve hot with tortillas.
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Notes

In Australia, specialised Mexican ingredients can be found in South American grocery stores or online

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Mole Sauce

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Mole Sauce

Mole Sauce

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