Gourmet Black Mole Sauce
Indulge in the rich, complex flavors of Gourmet Black Mole Sauce, a traditional Mexican culinary masterpiece featuring a medley of dried chiles, roasted nuts, and Mexican chocolate. This velvety, deeply flavorful sauce is crafted by toasting and blending key ingredients like ancho, pasilla, and guajillo chiles, along with fragrant spices, caramelized onions, and sweet plantain. Roasted tomatoes and a touch of bittersweet chocolate lend depth, while toasted sesame seeds and pepitas add a nutty essence. Simmered to perfection with chicken broth, this luxurious mole pairs beautifully with grilled chicken, pork, or roasted vegetables. Perfect for special occasions, this well-loved recipe elevates your cooking with its balance of smoky, sweet, and savory flavors. Store extras for easy reheating, and enjoy the authentic taste of Mexico at home!
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Recipe Information
Ingredients
- 4 pieces dried ancho chiles
- 4 pieces dried pasilla chiles
- 2 pieces dried guajillo chiles
- 1 piece dried chipotle chiles
- 3 tablespoons sesame seeds
- 1 cup raw almonds
- 1/2 cup raw peanuts
- 1/4 cup pepitas (pumpkin seeds)
- 1 large white onion
- 6 pieces garlic cloves
- 3 medium ripe tomatoes
- 1 medium plantain (ripe)
- 1 piece cinnamon stick
- 3 pieces cloves
- 6 pieces whole black peppercorns
- 2 ounces Mexican chocolate
- 6 cups chicken broth
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 2 tablespoons sugar
Instructions
Remove the stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat for 1-2 minutes, until fragrant but not burned. Soak the toasted chiles in 2 cups of hot water for 20 minutes.
Toast the sesame seeds, almonds, peanuts, and pepitas in the same skillet until golden and fragrant. Set aside.
Peel and chop the onion, and roughly chop the garlic. In the skillet, sauté the onion and garlic in 1 tablespoon of vegetable oil until soft and lightly caramelized.
Roast the tomatoes directly over a flame or under the broiler until the skins are blistered and charred. Peel and set aside.
Peel the plantain and cut it into slices. Fry the slices in 1 tablespoon of vegetable oil until golden on both sides. Set aside.
Grind the cinnamon stick, cloves, and black peppercorns into a fine powder using a spice grinder or mortar and pestle.
Combine the soaked chiles (with their soaking liquid), sesame seeds, almonds, peanuts, pepitas, sautéed onion and garlic, roasted tomatoes, fried plantain, and ground spices in a blender. Blend until smooth, adding chicken broth as needed to facilitate blending.
In a large pot, heat the remaining 1 tablespoon of oil over medium heat. Pour in the blended sauce and cook for 15 minutes, stirring frequently.
Add the remaining chicken broth, Mexican chocolate, salt, and sugar to the pot. Stir until the chocolate is melted and the sauce is well combined.
Simmer the mole over low heat for 1 hour, stirring occasionally and adjusting the seasoning as needed. The sauce should be smooth, thick, and richly flavored.
Serve warm over your choice of protein or dish, and garnish with sesame seeds if desired. Store any leftovers in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
