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Mole
Instructions
1. Remove the stems and seeds rom the ancho, pasilla, mulato and guajillo chilies. Toast them in a dry pan for 1-2 minutes until fragrant. Once toasted, place them in hot water and let them soak for 10-15 minutes until soft.
2. In the same pan, lightly toast the tortilla pieces after cutting them until medium sized squares and almonds until golden.
3. Add softened chilies, tortilla pieces, almonds, peanut butter, garlic powder, cinnamon, paprika, chocolate (or piloncillo), and a little chicken broth into a blender. Blend until smooth.
4. Pour the blended mixture into a pot over medium heat. Add the remaining chicken broth and stir well.
5. Bring the mole to a simmer for about 15-20 minutes, stir occasionally until the sauce thickens.
6. Taste for any seasonings, serve over chicken of preferred choice of protein and,
Enjoy!
A complex sauce made with chilies and spices served over preferred choice of meat (chicken most commonly).
Fun fact: some traditional mole recipes use over 25 ingredients and can take days or weeks to prepare.
-Ingredients-
- 1 chile ancho
- 1 chile pasilla
- 1 chile mulato
- 1 chile guajillo
- almonds
- 2 tbsp peanut butter
- 1 oz chocolate or piloncillo
- 2 cups chicken broth
- 1 tortilla
- garlic powder
- cinnamon
- paprika
