Traditional Mexican Mole Sauce
Traditional Mexican Mole is a complex and flavorful sauce. This recipe has many variations each with its own unique flavor. This here is our favorite!
Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook until golden.
- Reduce the heat to medium and add the pumpkin seeds, almonds, garlic, coriander seeds, cumin seeds, ansi seeds, and whole cloves. Cook for 2 minutes stirring continuously.
Add the dried chiles. Cook until they start to soften.
Add the chicken broth, cinnamon stick, bay leaf, raisins, marjoram, thyme, and oregano. Bring to a boil, cover, than reduce to a simmer. Cook for 30-35 minutes or until the chiles are soft.
Add the tomato paste and cook for 2 more minutes. Take off the heat and add the chocolate. Allow the sauce to cool
Transfer the sauce to a blender and puree until smooth. Season with salt and pepper.
Serve warm with chicken and rice.
- This is a basic recipe for mole sauce. There are many variations, so feel free to experiment with different ingredients and flavors.
- If you can't find dried ancho, or pasilla chiles, you can substitute other types of dried chiles, such as chipotle or morita. Just be sure to adjust the amount of heat to your liking.
- You can also garnish the mole with a dollop of sour cream and a sprinkle of chopped cilantro.
- Don't overcook the sauce. Mole sauce should be simmered for a long time, but it should not be boiled. Boiling the sauce will make it bitter.
- Adjust the consistency of the sauce to your liking. Mole sauce can be made thick or thin. You can adjust the consistency by adding more or less broth.
- Mole sauce can be served with a variety of dishes, such as chicken, pork, or enchiladas.
Frequently Asked Questions
Mexican mole sauce is a complex and flavorful sauce that is made with a variety of ingredients, including chiles, spices, nuts, and chocolate. It is a staple of Mexican cuisine and is often served with chicken, pork, or enchiladas.
Mexican mole sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.