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!
- 2 onions (chopped)
- 1/4 cup pumpkin seeds
- 1/4 cup almonds (sliced)
- 8 cloves garlic (minced)
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1 teaspoon whole ansi seeds
- 3 whole cloves
- 5 ounces pasilla chiles (stemmed and seeded)
- 1 ounce ancho chiles (stemmed and seeded)
- 1 ounce chipotle chiles (stemmed and seeded)
- 2 tablespoons tomato paste
- 1 stick cinnamon
- 1 bay leaf
- 1 teaspoon marjoram (dried)
- 1 teaspoon thyme (dried)
- 1 teaspoon oregano (dried)
- 3 ounces dark chocolate (chopped)
- 4 cups chicken broth
Tips
- 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.
Keywords:
mexican, mole, sauce
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