Authentic Mole Sauce
Mole negro mayordomo 450 gr (black mexican mole sauce) (1).
Recipe Summary Authentic Mole Sauce
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.Ingredients | Mole Mexican Sauce2 cups chicken broth2 dried guajillo chiles, stemmed and seeded2 dried ancho chiles, stemmed and seeded3 dried chipotle chiles, stemmed and seeded1 dinner roll, torn into pieces2 corn tortillas, cut into 1-inch strips2 tomatoes, cut in half crosswise5 tomatillos, cut in half crosswise1 tablespoon lard1 onion, halved and thinly sliced½ head garlic, peeled and sliced⅓ cup chopped peanuts¼ cup raisins2 tablespoons cumin seeds1 tablespoon dried thyme3 cinnamon sticks5 whole cloves6 whole allspice berries5 ounces dark chocolate, coarsely chopped1 cup chicken broth3 tablespoons white sugar1 teaspoon saltDirectionsToast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chilesAllow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.Info | Mole Mexican Sauceprep: 20 mins cook: 30 mins additional: 10 mins total: 1 hr Servings: 4 Yield: 1 quart mole sauce
TAG : Authentic Mole SauceSide Dish, Sauces and Condiments Recipes, Sauce Recipes, Mole Sauce Recipes,