Mole Sauce recipe– A rich Mexican sauce made with chilies and chocolate.

Mole (pronounced mo-lay) is one of Mexico’s most iconic and complex sauces. It’s a harmonious blend of chilies, spices, nuts, seeds, and chocolate, creating a rich, deep flavor that’s slightly sweet, smoky, and earthy. Traditionally served with chicken or turkey, mole sauce can elevate any dish into something extraordinary. While the preparation can be time-intensive, the result is well worth the effort.

Ingredients (Serves 6-8):

For the Sauce:

• Chilies:
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 2 dried pasilla chilies
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium tomato, chopped
• 2 tablespoons raisins
• 1/4 cup almonds (or peanuts)
• 1/4 cup sesame seeds
• 1 slice of stale bread or 1 small tortilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 2 cups chicken stock or water

For the Flavor Base:

• 2 tablespoons vegetable oil or lard
• 2 ounces (about 1/3 cup) dark chocolate (preferably Mexican chocolate)
• 1 tablespoon sugar (optional)
• Salt to taste

Steps to Prepare:

1. Prepare the Chilies:

1. Remove the stems and seeds from the dried chilies.
2. Heat a dry skillet over medium heat and lightly toast the chilies for about 30 seconds on each side until fragrant. Be careful not to burn them, as this will make the sauce bitter.
3. Place the toasted chilies in a bowl and cover them with warm water. Let them soak for 20-30 minutes until softened.

2. Toast the Ingredients:

1. In the same skillet, toast the sesame seeds, almonds, and bread (or tortilla) until golden brown. Set aside.
2. Sauté the onion, garlic, and tomato in a little oil until soft and fragrant.

3. Blend the Sauce Base:

1. Drain the chilies and add them to a blender along with the toasted seeds, nuts, bread, sautéed vegetables, and raisins.
2. Add the cinnamon, cloves, cumin, and 1 cup of chicken stock. Blend until smooth. If the mixture is too thick to blend, add a bit more stock.

4. Cook the Mole:

1. In a large saucepan, heat the oil or lard over medium heat.
2. Pour the blended mixture into the pan and cook, stirring frequently, for about 10 minutes. This step deepens the flavors.
3. Add the remaining chicken stock, stirring to combine.

5. Add the Chocolate and Final Seasoning:

1. Break the chocolate into pieces and stir it into the sauce until melted and fully incorporated.
2. Simmer the mole for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
3. Taste and adjust the seasoning with salt and sugar, if desired.

Serving Suggestions:

• Serve mole sauce over roasted or poached chicken, turkey, or pork.
• Garnish with sesame seeds and fresh cilantro for a traditional presentation.
• Accompany the dish with rice or warm tortillas to soak up the sauce.

Tips for Perfect Mole Sauce:

• Chilies: Use a variety of dried chilies to balance heat, smokiness, and depth of flavor. Ancho, guajillo, and pasilla are the most commonly used.
• Chocolate: Use high-quality dark chocolate or authentic Mexican chocolate for an authentic flavor.
• Texture: If you prefer a smoother sauce, strain the blended mixture before cooking it.
• Make Ahead: Mole sauce tastes even better the next day, so consider preparing it in advance. It can be stored in the fridge for up to a week or frozen for up to three months.

Variations:

• Vegetarian Mole: Substitute chicken stock with vegetable broth.
• Simplified Mole: Use fewer ingredients (e.g., skipping the nuts or seeds) for a quicker version.

Rich, velvety, and packed with layers of flavor, mole sauce is a culinary masterpiece that’s as versatile as it is delicious. Whether served at a festive gathering or a casual dinner, it’s a dish that will always impress. Buen provecho!