Mexican Mole Recipe

Ingredients:

• 1/4 cup vegetable oil
• 8 ancho chiles, stemmed and seeded
• 4 pasilla chiles, stemmed and seeded
• 2 guajillo chiles, stemmed and seeded
• 1/2 cup blanched almonds
• 1/4 cup sesame seeds
• 4 cloves garlic, chopped
• 1/4 cup raisins
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 1/2 cups chicken broth
• 1/4 cup unsweetened cocoa powder
• 1 ounce Mexican chocolate, chopped
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the chiles, almonds, sesame seeds, garlic, and raisins. Cook, stirring occasionally, for 8-10 minutes or until the chiles are slightly charred and the nuts and seeds are lightly toasted.
2. Stir in the cinnamon, cloves, coriander, and cumin. Add the chicken broth and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes or until the chiles are soft.
3. Remove the saucepan from the heat and let cool slightly. Transfer the mixture to a blender or food processor and puree until smooth. Return the mixture to the saucepan and stir in the cocoa powder and Mexican chocolate. Season with salt and pepper to taste and cook over low heat for 10-15 minutes or until the chocolate is melted and the sauce is slightly thickened.

Serving suggestions:

Mexican mole is a versatile sauce that can be served with a variety of dishes. Some popular options include:

• Chicken or turkey
• Pork
• Beef
• Enchiladas
• Tamales
• Rice and beans

Verdict:

Mexican mole is a rich and complex sauce that combines the traditional flavors of Mexico with a hint of chocolate. It can be time-consuming to make, but the end result is well worth it. The sauce is slightly spicy and slightly sweet, making it a perfect complement to a variety of dishes. Overall, Mexican mole is a must-try for any fan of Mexican cuisine.