Authentic Mexican Mole with a Twist

Ingredients

• 4 dried ancho chilies (seeds and stems removed) 4 dried ancho chilies (seeds and stems removed)
• 2 dried guajillo chilies (seeds and stems removed) 2 dried guajillo chilies (seeds and stems removed)
• 2 dried chipotle chilies (seeds and stems removed) 2 dried chipotle chilies (seeds and stems removed)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1/2 cup (75g) almonds, toasted 1/2 cup (75g) almonds, toasted
• 1/4 cup (35g) raisins 1/4 cup (35g) raisins
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) sesame seeds 2 tablespoons (30g) sesame seeds
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground cloves 1/2 teaspoon (2.5g) ground cloves
• 1/4 teaspoon (1.25g) ground nutmeg 1/4 teaspoon (1.25g) ground nutmeg
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 ounces (60g) dark chocolate, chopped 2 ounces (60g) dark chocolate, chopped
• 2 tablespoons (30ml) peanut butter 2 tablespoons (30ml) peanut butter
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies until fragrant, about 2 minutes per side. Remove from heat and let cool.
2. 2.
   In a large bowl, soak the toasted chilies in hot water for 15 minutes until softened. Drain the chilies, reserving the soaking liquid.
3. 3.
   In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
4. 4.
   In a blender or food processor, combine the soaked chilies, sautéed onion and garlic, toasted almonds, raisins, sesame seeds, ground cumin, ground cinnamon, ground cloves, ground nutmeg, and a splash of the reserved soaking liquid. Blend until smooth, adding more soaking liquid if needed.
5. 5.
   Return the blended mixture to the skillet and cook over medium heat for 5 minutes, stirring constantly.
6. 6.
   Gradually add the chicken or vegetable broth, chopped dark chocolate, peanut butter, and honey to the skillet. Stir until the chocolate has melted and the sauce has thickened. Season with salt to taste.
7. 7.
   Simmer the Mole sauce for an additional 10 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Mole sauce over your choice of protein or vegetables, garnishing with sesame seeds and a sprinkle of chopped almonds.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before soaking them helps to enhance their flavors. Be careful not to burn them, as it can result in a bitter taste.
• Dark chocolate — Opt for high-quality dark chocolate with at least 70% cocoa solids for the best flavor and richness in the Mole sauce.
• Almonds — Toasting the almonds brings out their nutty flavor. Make sure to keep an eye on them while toasting to prevent burning.

Tips & Tricks

• If you prefer a spicier Mole, you can add more chipotle chilies or include a small amount of dried arbol chilies.
• For a smoother sauce, strain the blended Mole mixture before returning it to the skillet.
• Leftover Mole sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for future use.
• Adjust the sweetness of the Mole sauce by adding more or less honey, depending on your preference.
• Serve the Mole with warm tortillas or steamed rice to soak up every bit of the delicious sauce.

Serving advice

Serve the Authentic Mexican Mole with a side of Mexican rice, refried beans, and warm corn tortillas. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.

Presentation advice

Present the Mole in a shallow bowl, allowing the deep brown sauce to take center stage. Sprinkle some toasted sesame seeds and chopped almonds on top for added texture and visual appeal.