Name: Rosita's Places Mole Sauce Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 each Dried pasilla chiles; 6 each Dried ancho chiles; 4 each Dried mulato chiles; 2 tbs Sesame seeds, toasted; 0.25 cups Almonds, toasted and chopped; 0.25 cups Peanuts, roasted, unsalted; 0.25 cups Raisins; 2 each Tomatoes, ripe, roasted; 1 each Onion, medium; 4 each Garlic cloves; 2 each Corn tortillas, torn; 2 cups Chicken stock; 2 tbs Vegetable oil; 60 grams Mexican chocolate (70% cacao), chopped; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 0.25 tsp Ground cloves; 1 tsp Dried oregano; 1 tsp Salt; 1 tsp Sugar

1

In a dry skillet over medium heat, toast the pasilla, ancho, and mulato chiles until fragrant and lightly blistered, about 1-2 minutes per side. Rotate to toast evenly.

2

Transfer chiles to a heatproof bowl and cover with hot water. Soak 20-30 minutes until soft; reserve the soaking liquid.

3

In the same skillet, toast sesame seeds (2 Tbsp) and almonds (0.25 cups) until golden. Add peanuts (0.25 cups) and raisins (0.25 cups); stir until aromatic. Remove from heat and set aside.

4

In the skillet, heat a little oil and quickly fry torn corn tortillas until crisp; drain on paper towels and set aside.

5

Heat 2 Tbsp oil in a large pot. Sauté onion (1) until translucent, about 5 minutes. Add garlic (4 cloves) and sauté 1 more minute.

6

If using tomatoes, roast or char them lightly until skins blister, then add to blender along with the onion, garlic, and tortillas. Add chiles, raisins, toasted nuts, and seeds.

7

Drain chiles and transfer to a blender. Add chopped tomatoes, onion, garlic, tortillas, raisins, toasted almonds and peanuts, sesame seeds, and 1 cup of soaking liquid if needed. Begin blending, gradually adding chicken stock (use about 1 cup first) until a thick paste forms.

8

Pour the blended paste into the pot with 1-2 cups more chicken stock; bring to a gentle simmer over medium-low heat, stirring frequently.

9

Stir in Mexican chocolate (60 g) until melted. Add ground cinnamon (1 tsp), ground cumin (1 tsp), ground cloves (0.25 tsp), and dried oregano (1 tsp). Continue to simmer for 15-20 minutes, stirring regularly.

10

Season with salt (1 tsp). If the sauce is too thick, thin with more stock. Balance sweetness with sugar (1 tsp) if desired.

11

For a silkier texture, blend the sauce again or strain through a fine-mesh sieve back into the pot. Simmer a few minutes more to meld flavors.

12

Serve Mole Sauce warm as a sauce for roasted chicken, turkey, or vegetables. This yields about 6 servings.