Authentic Mole Sauce Recipe

Ingredients

• 3 dried chipotle chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cups chicken broth
• 1 dinner roll, torn into pieces
• 2 corn tortillas, cut into 1-inch strips
• 5 tomatillos, cut in half crosswise
• 2 tomatoes, cut in half crosswise
• 1 tablespoon lard
• 1 onion, halved and thinly sliced
• 0.5 head garlic, peeled and sliced
• 0.33 cup chopped peanuts
• 0.25 cup raisins
• 2 tablespoons cumin seeds
• 1 tablespoon dried thyme
• 6 whole allspice berries
• 5 whole cloves
• 3 cinnamon sticks
• 1 cup chicken broth
• 5 ounces dark chocolate, coarsely chopped
• 3 tablespoons white sugar
• 1 teaspoon salt

Instructions

1. Gather all of your ingredients.
2. Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring frequently, until they release their aroma and become warm, approximately 3 minutes. Transfer the toasted chiles to a blender.
3. Heat 2 cups of chicken broth in a saucepan over medium heat until it starts to simmer, about 5 minutes. Pour the heated broth into the blender.
4. Toast pieces of dinner roll and tortilla strips in a dry pan over medium heat, stirring continuously, until lightly browned, around 3 minutes. Transfer to the blender along with the chicken broth and chiles.
5. Let the chiles, toasted bread, and tortillas soak completely submerged in the chicken broth until softened, about 10 minutes. Blend the mixture in the blender until completely smooth.
6. Cook tomatillos and tomatoes in a dry skillet over medium-high heat until they become soft and blackened, approximately 3 to 4 minutes per side. Place the cooked tomatoes in the blender with the chile puree.
7. Melt lard in a large skillet over medium heat. Add onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until the onions soften and turn a golden color, about 5 to 8 minutes.
8. Remove the cinnamon sticks and any other whole spices; add the onion mixture to the blender with the chile-tomato mixture and blend until completely smooth.
9. Pour the chile puree into a large saucepan over medium heat. Incorporate 1 cup of chicken broth, chocolate, sugar, and salt. Bring the mixture to a simmer, stirring occasionally, until the chocolate has melted, and the sauce has thickened and slightly reduced, approximately 10 to 15 minutes.
10. Serve and enjoy!

Nutrition

• Calories: 507 kcal
• Fat Content: 23 g
• Fiber Content: 11 g
• Sugar Content: 43 g
• Sodium Content: 1373 mg
• Protein Content: 11 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 75 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g