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Ingredients
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Mole Sauce
Method
Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the dried Ancho and Guajillo chiles. Place them in a dry skillet over medium heat and toast them for about 2-3 minutes until fragrant. Be careful not to burn them.
- 2
Make the Tomato Base
In the same skillet, add the tomatoes and roast them until the skins are blistered, about 5-7 minutes. Add the garlic cloves and onion, and continue to roast until the onion is translucent.
- 3
Blend the Ingredients
Transfer the toasted chiles, roasted tomatoes, garlic, and onion to a blender. Add chicken broth, peanut butter, ground cumin, ground cinnamon, brown sugar, salt, and black pepper. Blend until smooth and set aside.
- 4
- 5
Finish with Sesame Seeds
Stir in the sesame seeds during the last 5 minutes of cooking. Adjust seasoning with salt and pepper to taste.