Moles Ingripeilet Sauce Recipe
Make Moles Ingripeilet Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Toast and rehydrate the chiles
In a dry skillet over medium heat, toast the ancho chiles (6 pieces), mulato chiles (3 pieces), and chipotle chiles (2 pieces) for 1–2 minutes per side until fragrant. Remove and steep in hot water for 15–20 minutes until soft. Drain, then roughly chop.
- 2
Toast nuts and seeds
In the same skillet, toast the unsalted roasted peanuts (0.5 cup), blanched almonds (0.25 cup), and sesame seeds (2 tablespoons) until golden and fragrant. Remove from heat.
- 3
- 4
Develop the base
Drain the rehydrated chiles. In a blender, combine chiles, sautéed onions and garlic, chopped tomatoes (2), tomato paste (1 tablespoon), cocoa powder (2 tablespoons), ground cinnamon (0.5 teaspoon), ground cumin (1 teaspoon), dried oregano (0.5 teaspoon), and salt (1 teaspoon). Blend until smooth, gradually adding vegetable stock (as needed) to loosen.
- 5
Incorporate nuts and chocolate
Add the toasted peanuts (0.5 cup), almonds (0.25 cup), sesame seeds (2 tablespoons), and chopped dark chocolate (28 grams) to the blender. Pour in vegetable stock (1 cup) and blend again until very smooth.
- 6
Season and balance
Taste the mole paste. Stir in brown sugar or piloncillo (1 tablespoon) and lime juice (optional, 1 tablespoon). Adjust salt if needed.
- 7
Simmer and meld
Pour the mole paste into a saucepan. Simmer over low heat for 10–15 minutes, stirring frequently, until thickened and glossy. If sauce thickens too much, whisk in a splash more stock or water.
- 8
Final adjustments
Taste and adjust seasoning, adding a pinch more salt or a bit more sugar as needed. If you used lime juice, adjust acidity to taste.
- 9
Serve
Ladle the warm mole sauce into a serving bowl and present with crispy tortilla chips. Optionally, serve with grilled vegetables or plain rice on the side.
