Mole Sauce

  • serves 0


46 Ratings
Directions for: Mole Sauce


1 onion, chopped

3 clove garlic, chopped

2 Tbsp olive oil

½ cup blanched almonds

2 Tbsp sesame seeds

1 ancho chile, coarsely chopped (see note)

2 Tbsp chili powder

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ground nutmeg

2 tomatoes, diced

½ cup crushed tortilla chips

¼ cup raisins

2 Tbsp brown sugar

2 cup chicken broth

100 g dark chocolate (86% cocoa), chopped

salt and pepper


1. In a saucepan, brown the onion and garlic in the oil. Season with salt and pepper. Add the almonds, sesame seeds, ancho and spices. Sauté for about 2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer gently, uncovered, about 20 minutes. Season with salt.

2. In a blender, purée until smooth. Adjust the seasoning.

3. For a more intensely flavoured sauce, use whole coriander, cumin and cloves. Toast the whole spices in a skillet over high heat, then grind them in a coffee grinder or mortar.

4. Note: Anchos are dried poblano peppers, a medium-hot variety frequently used in Mexican dishes. You can find them at most Latin American groceries.

See more: Tomatoes, Mexican, Snack, Nuts, Appetizer, Side, Hot and Spicy


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