PepperFool.com Mexican Recipes... Classic Mole Sauce

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Classic Mole Sauce

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Classic Mole Sauce

1/4 cup unsalted butter or lard

1/2 onion (peeled and chopped)

1 clove garlic, peeled and minced

1/4 stick cinnamon

1 tablespoon whole allspice

3/4 ounce pasilla chiles (roasted, stems and seeds removed)

3/4 cup pitted prunes

1/2 cup raisins

3 tablespoons peanuts, toasted separately

1 tablespoon sesame seeds, toasted separately

3 tablespoons sliced almonds, toasted separately

3 tablespoons pumpkin seeds, toasted separately

1 3.1-ounce bar of Ibarra chocolate (available at Mexican markets)

1 corn tortilla, fried or toasted and crushed

1 slice of white bread, toasted and crushed

2 quarts chicken broth

* * * Melt the butter or lard in a saute pan over medium heat. Add onion and garlic and cook until onion is soft. Add spices, chiles, prunes, raisins, peanuts, sesame seeds, almonds and pumpkin seeds and continue to cook, stirring constantly, about 10 minutes. Place in the bowl of a processor fitted with a metal blade, or in a blender. Add the tortilla and bread and puree, adding a little chicken broth to get a smooth mixture. Return to heat and add chocolate, stirring so that the melted chocolate doesn't stick. Add the rest of the chicken broth and continue cooking for another 30 minutes, until sauce is the consistency of thick gravy.

From: Diana Kennedy The Essential Cuisines of Mexico
Posted By:
Post Date:

The Essential Cuisines of Mexico

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