Mexican Mole Sauce
May 2, 2019
Smoky, savory and the pretty much the signature sauce of Mexico, this complexly flavored Mole sauce is to die for. The sauce is perfect for chicken, beef, pork, and even seafood.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4
How to Re-hydrate Chilies
1Remove and discard chili stems and seeds, and place in a bowl.
2Soak in hot water for no more than 15 mins to avoid a bitter taste.
How to Toast Mole Ingredients
1Place almonds, sesame seeds, and Mexican Mole Seasoning in a medium pan over medium heat, toast and stir for 1 - 2 mins and set aside.
2Add 2 tablespoon of oil in the same pan, caramelize/sear tomatoes and onion halves until brown. Remove from pan and set aside.
3Add an additional 1 tbsp of oil to the pan and brown the ripened Plantain. Then set aside.
4Add remaining oil to the pan, then add raisins, garlic, and tortillas. Saute until garlic cloves begin to brown. Remove from heat and set aside.
How to Make Mole Sauce
1Combine and blend all toasted ingredients, drained chilies and 1 cup of water in a blender or food processor.
2Pour blended mixture through a sieve to help remove sediments. Pour remaining 1 cup of water over the mixture to help push the mixture through the sieve. Once most of the liquid has passed through the sieve discard the pulp.
3Transfer sauce to a medium pot over med/low heat, add chocolate, salt, and sugar, and let simmer for 20 mins.