Not Your Usual Chile Mole Based
Dive into the rich, complex flavors of *Not Your Usual Chile Mole Based*, a modern twist on the traditional Mexican mole sauce. This recipe masterfully combines dried ancho and guajillo chilies with hints of dark chocolate, unsweetened cocoa, and bright orange zest, creating a velvety sauce that's equal parts smoky, sweet, and savory. Almonds and raisins lend a subtle nuttiness and sweetness, while fragrant spices like cinnamon, cumin, and coriander add depth to every bite. A touch of toasted corn tortilla gives the sauce its signature texture, perfectly complementing its silky finish. Whether draped over tender chicken, roasted vegetables, or enjoyed as a dip, this homemade chile mole is an unforgettable culinary adventure. Ready in just one hour and perfect for making ahead, it’s a crowd-pleasing centerpiece for any feast.
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Recipe Information
Ingredients
- 3 pieces dried ancho chilies
- 2 pieces dried guajillo chilies
- 2 tablespoons unsweetened cocoa powder
- 1 ounce dark chocolate (70% cocoa or higher)
- 2 tablespoons olive oil
- 1 medium white onion
- 4 pieces garlic cloves
- 1 cup crushed tomatoes
- 2.5 cups chicken stock (or vegetable stock)
- 0.25 cup almonds
- 0.25 cup raisins
- 1 piece corn tortilla
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 1 teaspoon orange zest
- 1 teaspoon salt
- 0.5 teaspoons pepper
Instructions
Remove the seeds and stems from the ancho and guajillo chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Then, soak them in a bowl of warm water for 15 minutes to soften.
While the chilies soak, peel and roughly chop the white onion and garlic.
Heat the olive oil in a large skillet or saucepan over medium heat. Sauté the chopped onion and garlic until they are soft and translucent, about 5 minutes.
Add the almonds and tortilla (tear it into smaller pieces). Cook for 2-3 minutes, stirring frequently, until the almonds are toasted and the tortilla is slightly crisp.
Drain the softened chilies and add them to the pan along with the crushed tomatoes, chicken stock, raisins, cumin, coriander, and cinnamon. Stir to combine.
Simmer the mixture for 20 minutes to allow the flavors to develop. Stir occasionally.
Carefully transfer the mixture to a blender or use an immersion blender to purée until smooth. If the mixture is too thick, add additional chicken stock, 1/4 cup at a time, to reach your desired consistency.
Return the puréed sauce to the pan over low heat. Stir in the dark chocolate, cocoa powder, orange zest, salt, and pepper until the chocolate is melted and the sauce is smooth.
Taste and adjust the seasoning as needed. Serve warm over your choice of protein or vegetables. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4607 mg | 200% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 49.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2591 mg | 55% | |
*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.
