Deep, smoky sauce with ancho chiles, chocolate, and rich spices, ideal for drizzling on poultry or roasted vegetables.
# Components:
→ Dried Chiles
01 - 3 large dried ancho chiles, stemmed and seeded
02 - 2 dried pasilla chiles, stemmed and seeded, optional for added depth
→ Produce & Aromatics
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, peeled
05 - 1 medium tomato, chopped
→ Nuts & Seeds
06 - 1/4 cup raw almonds
07 - 2 tablespoons sesame seeds
→ Spices
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground cloves
12 - 1/4 teaspoon ground allspice
→ Pantry Staples
13 - 2 tablespoons raisins
14 - 2 tablespoons vegetable oil
15 - 2 cups chicken or vegetable broth
16 - 1 ounce bittersweet chocolate, finely chopped
17 - 1 tablespoon smooth peanut butter
18 - 1 tablespoon brown sugar
19 - 1 teaspoon salt, or to taste
20 - Freshly ground black pepper, to taste
# Directions:
01 - Heat a dry skillet over medium heat. Toast the ancho and pasilla chiles for 1-2 minutes per side until fragrant. Transfer to a bowl, cover with hot water, and let soak for 15 minutes. Drain and set aside for later use.
02 - In the same skillet, toast the almonds and sesame seeds until they are golden brown and aromatic. Remove from the skillet and set aside.
03 - Add vegetable oil to the skillet and heat over medium heat. Sauté the chopped onion and garlic until softened, approximately 4 minutes. Incorporate the chopped tomato and cook until most of the liquid has evaporated, about 5 minutes.
04 - Combine the sautéed vegetables, the soaked and drained chiles, toasted almonds, sesame seeds, raisins, peanut butter, and all the spices in a blender. Add 1 cup of broth and blend until the mixture achieves a smooth consistency.
05 - Pour the blended mixture into a saucepan and place over medium heat. Add the remaining broth, chopped bittersweet chocolate, and brown sugar. Stir continuously until the chocolate has completely melted and the sauce has thickened to your desired consistency, which typically takes 15-20 minutes.
06 - Season the sauce with salt and freshly ground black pepper to taste. For an exceptionally smooth texture, you may choose to blend the sauce again at this stage.
07 - Serve the mole sauce warm, drizzled over poultry, roasted vegetables, or enchiladas.
