My Own Mole Recipe

Name: My Own Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ancho chilies; 3 cups boiling water; ¼ cup sesame seeds; 3 tablespoons canola oil; 1 large onion, coarsely chopped; 4 garlic cloves, mashed; 2 chipotle chiles in adobo; 28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end; 2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy); ½ cup raisins; ½ teaspoon ground cloves; ½ teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1 teaspoon sugar; 1 tablespoon salt; 1 tablespoon oregano; 2 tablespoons chili powder; 2 tablespoons ground cumin; 6 tablespoons cocoa powder, NOT Dutch processed; 2 cups water (from soaking the ancho peppers); 1 ounce dark chocolate, good quality

Servings: persons

3 ancho chilies
3 cups boiling water
¼ cup sesame seeds
3 tablespoons canola oil
1 large onion, coarsely chopped
4 garlic cloves, mashed
2 chipotle chiles in adobo
28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end
2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy)
½ cup raisins
½ teaspoon ground cloves
½ teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon salt
1 tablespoon oregano
2 tablespoons chili powder
2 tablespoons ground cumin
6 tablespoons cocoa powder, NOT Dutch processed
2 cups water (from soaking the ancho peppers)
1 ounce dark chocolate, good quality

1
Pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft.
2
Drain, reserving water but discard the stems & seeds.
3
Set aside.
4
Toast the sesame seeds & set aside.
5
Heat oil in large saucepot.
6
Add chopped onion & saute until soft.
7
Add smashed garlic & saute a few minutes longer.
8
Add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water.
9
Stir & bring to a simmer.
10
Using a slotted spoon, scoop out all the solids into a blender.
11
Add toasted sesame seeds.
12
Puree thoroughly.
13
Add back to pot.
14
Simmer 15 minutes until thickened.
15
Taste for seasoning.
16
This can be served with anything - chicken, beef, pork, tempeh, tofu,turkey -- tonight I served it with pork tenderloin that I seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400F oven.

2152

kcal

Calories

210

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 21 ingredients. The key ingredients include: 3 ancho chilies, 3 cups boiling water, ¼ cup sesame seeds, 3 tablespoons canola oil, and more.

Yes, My Own Mole falls under the Soups & Stews 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.

My Own Mole

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