Mole, a revered Mexican culinary masterpiece, is a complex and flavorful sauce that marries a symphony of ingredients to create a rich and velvety delight. Rooted in tradition, mole boasts a diverse combination of chilies, spices, chocolate, nuts, and other aromatics. The ingredients are meticulously roasted, ground, and simmered to perfection, resulting in a sauce with layers of smokiness, spiciness, and a subtle sweetness. Often served over poultry or meats, mole is a celebration of intricate flavors that reflect the cultural diversity and culinary artistry of Mexico. Whether drizzled over enchiladas or simmering with chicken, mole is a testament to the time-honored craft of Mexican cuisine.
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Authentic Mole Sauce
- 2 cups chicken broth
- 2 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 3 dried chipotle chiles stemmed and seeded
- 1 dinner roll torn into pieces
- 2 corn tortillas cut into 1-inch strips
- 2 tomatoes cut in half crosswise
- 5 tomatillos cut in half crosswise
- 1 tbsp lard
- 1 onion halved and thinly sliced
- 1/2 head garlic peeled and sliced
- 1/3 cup chopped peanuts
- 1/4 cup raisins
- 2 tbsp cumin seeds
- 1 tbsp dried thyme
- 3 cinnamon sticks
- 5 whole cloves
- 6 whole allspice berries
- 5 oz dark chocolate coarsely chopped
- 1 cup chicken broth
- 3 tbsp white sugar
- 1 tsp salt
- Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
- Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.