This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Jesús González
Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:
1 hr 15 mins
Servings:
56
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.

  • Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

  • Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.

  • Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.

Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.

Mexican chocolate is a mixture of dried toasted cacao, sugar and Mexican cinnamon. Ibarra and Abuelita are popular brands. Or substitute 1 ounce semisweet chocolate plus 1/2 teaspoon cinnamon per ounce of Mexican chocolate.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

37 calories; protein 1g 2% DV; carbohydrates 3.4g 1% DV; exchange other carbs; dietary fiber 0.7g 3% DV; sugars 1.6g; fat 2.4g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 505.5IU 10% DV; vitamin c 0.5mg 1% DV; folate 3.5mcg 1% DV; calcium 9.8mg 1% DV; iron 0.3mg 2% DV; magnesium 7.5mg 3% DV; potassium 46.2mg 1% DV; sodium 162.9mg 7% DV; thiaminmg 1% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/05/2013
This is good but not that authentic. You can use baking cocoa instead of Mexican chocolate which has a lot of sugar. This is probably one of the better recipes. You don't need a zillion ingredients to make mole. I make it all the time and my recipe is a secret and fairly easy. Authentic enchilada gravy and mole do not use tomatoes. Tomatoes are an addition for non-Mexican tastes. I am a huge fan of mole and when I go to Mexico I order Pollo en Mole for just about every meal! Cons: tomatoes Read More
Rating: 5 stars
10/30/2011
This is The. Best. Mole. I have ever made. I've tried a lot of recipes too from the ones that take all day to the ones that purport to be good with shortcuts. Accept no substitutes. Read More