Ancho Mole Recipe

Name: Ancho Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 dried ancho chiles, stemmed, seeded; 4 cups warm water; 1/2 cup canola oil or vegetable oil; 1/2 cup almonds, chopped; 1/2 cup lightly salted dry-roasted peanuts; 1/2 cup raisins; 1/4 cup sesame seeds; 4 whole canned plum tomatoes (from 14 1/2-ounce can), drained; 2 3/4 cups (or more) water; 1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Servings: persons

4 dried ancho chiles, stemmed, seeded
4 cups warm water
1/2 cup canola oil or vegetable oil
1/2 cup almonds, chopped
1/2 cup lightly salted dry-roasted peanuts
1/2 cup raisins
1/4 cup sesame seeds
4 whole canned plum tomatoes (from 14 1/2-ounce can), drained
2 3/4 cups (or more) water
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

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.
2
Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; saute 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.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 dried ancho chiles, stemmed, seeded, 4 cups warm water, 1/2 cup canola oil or vegetable oil, 1/2 cup almonds, chopped, and more.

Yes, Ancho Mole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Mole

How did you like this recipe?

Frequently Asked Questions