Mole 32 Oz Recipe

Cooking Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the dried ancho and guajillo chiles, then soak them in hot water for about 15 minutes until softened.

2. 2

   Toast the Nuts and Seeds

   In a dry skillet over medium heat, toast the sesame seeds and almonds until fragrant and lightly browned, about 3-5 minutes. Stir frequently to avoid burning.

3. 3

   Sauté Aromatics

   In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are softened and translucent, about 5-7 minutes.

4. 4

   Blend the Base

   In a blender, combine the soaked chiles (drained), toasted nuts and seeds, sautéed onion and garlic, tomatoes, cinnamon stick, cumin, black peppercorns, and sugar. Blend until smooth.

5. 5

   Cook the Mole

   Pour the blended mixture back into the pot, add the chicken broth, and bring to a simmer over medium heat. Cook for about 30 minutes, stirring occasionally.

6. 6

   Add Chocolate and Season

   Stir in the dark chocolate until melted and well incorporated. Season with salt to taste. Simmer for an additional 10 minutes.

7. 7

   Serve

   Remove from heat and let cool slightly before serving. Mole can be served over meats, enchiladas, or used in various dishes.