Mole Sencillo (Simple Mole)
One of the most famous sauces of Mexico, mole is a rich, complex sauce for special occasions. Rich in color and deep in flavor, this recipe is made with traditional ingredients like dried chiles, almonds, and bittersweet chocolate, with the addition of Cholula Hot Sauce to dial up the heat.
One of the most famous sauces of Mexico, mole is a rich, complex sauce for special occasions. Rich in color and deep in flavor, this recipe is made with traditional ingredients like dried chiles, almonds, and bittersweet chocolate, with the addition of Cholula Hot Sauce to dial up the heat.
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Instructions
Instructions
- Preheat oven to 180°C / 160°C Fan / Gas Mark 4. Wipe outside of chilies with damp paper towel to remove any dust. Place on shallow baking pan. Roast until fragrant, about 5 minutes. Cool on pan 5 minutes.
- Remove and discard seeds, stems and ribs from chilis. Tear chilis into 1.25 cm pieces; place in large microwave-safe bowl. Add 500 mililitres of the stock and raisins. Cover. Microwave on HIGH 2 minutes. Let stand 5 minutes. Strain chiles and raisins, reserving soaking liquid. Set aside.
- Place 375 mililitres of the remaining stock, onion, 2 tablespoons of the oil, tomato paste, garlic powder and chilies in blender container. Cover. Blend until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, coriander and 125 mililitres of the reserved soaking liquid. Pulse until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional soaking liquid if needed to process.
- Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.
- Carefully return pot to stovetop. Heat on medium-high heat. Whisk in remaining soaking liquid, remaining stock, Hot Sauce and salt until smooth. Reduce heat and simmer, stirring frequently, until slightly thickened.
- Spoon over roasted chicken, and garnish with remaining 1 tablespoon sesame seed. Serve with rice and warm tortillas.
