Xochipilli's Mole Sauce Recipe

Name: Xochipilli's Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame seeds, plus extra for garnish; 2 ancho chilies, stemmed, seeded, and broken into small pieces; 2 teaspoons vegetable oil; 1 medium onion, minced; 1 teaspoon chipotle chile in adobo; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate or 1 ounce mexican chocolate, broken into pieces; 2 medium garlic cloves, minced; 2 cups low sodium chicken broth; 1 (14 1/2 ounce) can diced tomatoes; ¼ cup raisins; ¼ cup almond butter; 1 teaspoon dark brown sugar, plus extra to taste

Servings: persons

2 tablespoons sesame seeds, plus extra for garnish
2 ancho chilies, stemmed, seeded, and broken into small pieces
2 teaspoons vegetable oil
1 medium onion, minced
1 teaspoon chipotle chile in adobo
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 ounce bittersweet chocolate or 1 ounce semisweet chocolate or 1 ounce mexican chocolate, broken into pieces
2 medium garlic cloves, minced
2 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
¼ cup raisins
¼ cup almond butter
1 teaspoon dark brown sugar, plus extra to taste

1
Place 1/2 cup of sesame seeds in microwave-safe bowl and microwave on full power for about 2 minutes, checking and stirring every 30 seconds, until seeds are golden brown.
2
Spread seeds on paper towel to cool and absorb oils before using.
3
Set aside.
4
Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Place ancho pieces on baking sheet and toast in oven until fragrant, about 6 minutes.
5
Remove chilies from oven and set aside.
6
In a saute pan, heat oil over medium high heat.
7
Add onions and cook until softened, about 5-7 minutes.
8
Stir in chipotle chiles, cinnamon, cloves and chocolate.
9
Cook, stirring frequently, until chocolate is melted, about 2 minutes.
10
Stir in garlic and cook until fragrant, about 1 minute.
11
Add broth, tomatoes, raisins, almond butter and sesame seeds and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes.
12
Transfer chile mixture to blender or food processor and puree until smooth, about 20 seconds.
13
Season with salt and freshly ground black pepper and sugar, to taste.
14
This sauce is ready to use.

472

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: 2 tablespoons sesame seeds, plus extra for garnish, 2 ancho chilies, stemmed, seeded, and broken into small pieces, 2 teaspoons vegetable oil, 1 medium onion, minced, and more.

Yes, Xochipilli's Mole Sauce 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.

Xochipilli's Mole Sauce

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