Mexican Mole Sauce Recipe

Name: Mexican Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium dried ancho chiles, stemmed, seeded and opened flat; 2 tsp. olive oil; 1 large onion, chopped (about 1 1/2 cups); 2 Tbs. raisins; 4 cloves garlic, minced (about 4 tsp.); 1 tsp. dried oregano; 1 tsp. sugar; 1/2 tsp. ground cumin; 1/2 tsp. ground cinnamon; 1/4 tsp. cayenne, plus more to taste; 2 6-inch corn tortillas, torn into small pieces; 1/4 cup blanched almonds; 1 8.5-oz. can diced tomatoes; 2 Tbs. unsweetened cocoa powder

Servings: persons

4 medium dried ancho chiles, stemmed, seeded and opened flat
2 tsp. olive oil
1 large onion, chopped (about 1 1/2 cups)
2 Tbs. raisins
4 cloves garlic, minced (about 4 tsp.)
1 tsp. dried oregano
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. cayenne, plus more to taste
2 6-inch corn tortillas, torn into small pieces
1/4 cup blanched almonds
1 8.5-oz. can diced tomatoes
2 Tbs. unsweetened cocoa powder

1
Heat skillet over medium heat.
2
Brown chiles 2 at a time in skillet, turning once.
3
Transfer to bowl, and cover with 2 cups hot water.
4
Let stand 30 minutes, or until tender.
5
Drain chiles, reserving 1 1/2 cups soaking liquid.
6
Puree chiles with 1 cup soaking liquid until smooth.
7
Heat oil in saucepan over medium heat.
8
Add onion, and cook 8 minutes, or until softened, stirring often.
9
Add raisins, garlic, oregano, sugar, cumin, cinnamon and cayenne.
10
Season with salt and pepper, and cook 2 minutes, stirring often.
11
Process tortillas and almonds in food processor until finely ground.
12
Add tomatoes, cocoa powder and tortilla mixture to sauce.
13
Reduce heat to low, and simmer 20 minutes, stirring often.
14
Add a bit more chile-soaking liquid, as necessary, to keep mole smooth.
15
Serve immediately, or store in refrigerator up to 1 week.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 medium dried ancho chiles, stemmed, seeded and opened flat, 2 tsp. olive oil, 1 large onion, chopped (about 1 1/2 cups), 2 Tbs. raisins, and more.

Yes, Mexican Mole Sauce 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.

Mexican Mole Sauce

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