Mole Sauce

Name: Mole Sauce
Yield: makes 1 1/2 cups
Ingredients: 2 tablespoons olive oil; 1 dried ancho chile; 1/3 cup blanched almonds; 2 garlic cloves; 2 corn tortillas (6-inch), cut into 1/2-inch-wide strips; 1 small onion, halved and thinly sliced; 2 plum tomatoes; 1/4 cup raisins; 1 teaspoon red-pepper flakes; 1 ounce semisweet chocolate, chopped; 1/4 teaspoon ground cinnamon; 1/4 cup water; Coarse salt and ground pepper

December 22, 2011

Recipe information

Yield
makes 1 1/2 cups

Ingredients

2 tablespoons olive oil

1 dried ancho chile

1/3 cup blanched almonds

2 garlic cloves

2 corn tortillas (6-inch), cut into 1/2-inch-wide strips

1 small onion, halved and thinly sliced

2 plum tomatoes

1/4 cup raisins

1 teaspoon red-pepper flakes

1 ounce semisweet chocolate, chopped

1/4 teaspoon ground cinnamon

1/4 cup water

Coarse salt and ground pepper

Preparation

Step 1
In a large heavy saucepan, heat oil over medium-high. Add ancho; cook until soft (do not brown), 30 to 60 seconds. Remove with a slotted spoon; discard stem.
Step 2
Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
Step 3
Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer mixture to food processor.
Step 4
Add chocolate, cinnamon, and ancho to food processor; purée to a coarse paste, about 3 minutes. Add the water; purée until smooth, about 7 minutes. Season with salt and pepper. (Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container. Thaw over low heat or in the microwave.)

Everyday Food: Light

TagsSauce Mexican Latin American Ancho Chile Chile Vegetable Almond Nut Plum Tomato Tomato Chocolate Dairy Free Gluten Free Vegan Vegetarian Easy Make Ahead Quick Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes