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Traditional Mexican Mole Sauce

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Mexican
Traditional Mexican Mole Sauce
Ingredients
  • 3 dried chipotle chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups chicken broth
  • 1 dinner roll, torn into pieces
  • 2 corn tortillas, cut into 1-inch strips
  • 5 tomatillos, cut in half crosswise
  • 2 tomatoes, cut in half crosswise
  • 1 tablespoon lard
  • 1 onion, halved and thinly sliced
  • 1/2 head garlic, peeled and sliced
  • 1/3 cup chopped peanuts
  • 1/4 cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 6 whole allspice berries
  • 5 whole cloves
  • 3 cinnamon sticks
  • 1 cup chicken broth
  • 5 ounces dark chocolate, coarsely chopped
  • 3 tablespoons white sugar
  • 1 teaspoon salt
Instructions
1
Gather all the necessary ingredients and prepare them for use.
2
Roast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly to bring out their warm and aromatic flavors. This should take about 3 minutes. Transfer the toasted chiles to a blender for further processing.
3
Heat 2 cups of chicken broth in a saucepan over medium heat until it starts to simmer and release its flavorful compounds. Once this occurs, about 5 minutes later, pour the hot broth into the blender with the toasted chiles.
4
Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly to give them a lightly browned appearance. This should take about 3 minutes. Add the toasted bread and tortillas to the blender with the chicken broth and chiles.
5
Allow the mixture of chiles, toasted bread, tortillas, and chicken broth to soak in the liquid for about 10 minutes, ensuring that everything is fully submerged. Once softened, blend the mixture until smooth and well combined.
6
Cook tomatillos and tomatoes in a dry skillet over medium-high heat, stirring occasionally until they are soft and develop a rich, dark color. This should take about 3 to 4 minutes per side. Add the cooked tomatoes to the blender with the chile puree.
7
Melt lard in a large skillet over medium heat. Add onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks to the skillet. Cook and stir constantly until the onions are soft and golden brown, taking about 5 to 8 minutes.
8
Remove the cinnamon sticks and other whole spices from the skillet, then add the cooked onion mixture to the blender with the chile-tomato puree. Blend until smooth and well combined.
9
Pour the blended chile puree into a large saucepan over medium heat. Add 1 cup of chicken broth, chocolate, sugar, and salt to the saucepan. Bring the mixture to a simmer, stirring constantly until the chocolate is melted and the sauce has thickened slightly, about 10 to 15 minutes.
10
Finally, enjoy your delicious and complex sauce!