Mole (pronounced ‘mo-lay’), an intoxicatingblend of chocolate, chiles, garlic, onions, nuts and more, isthe undisputed national sauce of Mexico. Traditionally servedover chicken, it also goes well with other meats.
Recipe: Mole Sauce
3 dried pasilla chiles, stemmed, seededif desired
3 dried mulato chiles, stemmed, seeded if desired
3 dried ancho chiles, stemmed, seeded if desired
1/4 cup pepitas (pumpkin seeds)
2 tablespoons sesame seeds
3 tablespoons vegetable oil – divided use
1 large onion, chopped
3 cloves garlic, smashed
1 teaspoon dried oregano leaves
1/2 teaspoon anise seeds
1/8 teaspoon ground cloves
1 (14.5-ounce) can whole tomatoes, undrained
2 small toasted corn tortillas, crushed
3 tablespoons creamy peanut butter
2 tablespoons raisins
1 1/2 MAGGI Chicken Flavor Bouillon Tablets, crushed
1/2 cup NESTL ABUELITA Granulated Chocolate Drink Mix
Makes 4 cups.
Reheating Directions: Heat mole sauce inlarge saucepan over medium heat, adding enough stock (about 1to 2 cups) to dilute sauce to desired consistency. Season totaste.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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