Mole Sauce Recipe

Name: Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 dried ancho chile; 1/3 cup blanched almonds; 2 garlic cloves; 2 corn tortillas (6-inch), cut into 1/2-inch-wide strips; 1 small onion, halved and thinly sliced; 2 plum tomatoes; 1/4 cup raisins; 1 teaspoon red-pepper flakes; 1 ounce semisweet chocolate, chopped; 1/4 teaspoon ground cinnamon; 1/4 cup water; Coarse salt and ground pepper

Servings: persons

2 tablespoons olive oil
1 dried ancho chile
1/3 cup blanched almonds
2 garlic cloves
2 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 small onion, halved and thinly sliced
2 plum tomatoes
1/4 cup raisins
1 teaspoon red-pepper flakes
1 ounce semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup water
Coarse salt and ground pepper

1
In a large heavy saucepan, heat oil over medium-high.
2
Add ancho; cook until soft (do not brown), 30 to 60 seconds.
3
Remove with a slotted spoon; discard stem.
4
Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
5
Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary).
6
Add raisins and pepper flakes; transfer mixture to food processor.
7
Add chocolate, cinnamon, and ancho to food processor; puree to a coarse paste, about 3 minutes.
8
Add the water; puree until smooth, about 7 minutes.
9
Season with salt and pepper.
10
(Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container.
11
Thaw over low heat or in the microwave.)

308

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 dried ancho chile, 1/3 cup blanched almonds, 2 garlic cloves, and more.

Yes, 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.

Mole Sauce

How did you like this recipe?

Frequently Asked Questions