You'll love this easy, homemade Mexican mole sauce recipe—rich, authentic, & perfect for family dinners. So easy to make in just 30 minutes! Use it over turkey, chicken, or pork. Stir it into steamed vegetables, soups, and casseroles!
In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.
Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!
Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.
Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.
Place in a blender, about 1 to 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste. BE CAUTIOUS - wait for it to cool a bit first and watch it doesn't build up steam in the blender.
Heat the remaining two tablespoons oil over medium heat.
Add the chili powder and the chocolate.
Cook, stirring constantly, until chocolate and chili are melted together and smooth - be careful not to scorch!
Stir the pureed mixture into the chocolate mixture.
Bring to a boil, adding more chicken stock as needed to reach desired consistency.
Add sugar and salt to taste.
Notes
Storage:Let the sauce come to room temperature and then spoon it into an airtight container and refrigerate for 4 to 5 days. You can also measure out the mole into recipe sized amounts and freeze for 3 or 4 months.Tips:
Better the second day.
Do let the sauce cool a little before blending. A build up of steam can cause it to "explode" out of the blender and you could get burned.
Make sure to blend in small amounts. 1 or 2 cups at a time depending on the size of your blender is about right.
Make sure not to let the garlic scorch or burn. It will give a rancid flavor to the mole sauce.