Mole sauce

Votes: 12

Time: 2 hours.
Complexity: easily
Servings: 12

Mole sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

90 g of dark chocolate
450 g dried guajillo chili peppers, stems removed and seeds discarded
450g dried pasilla chili peppers, stems removed and seeds discarded
450g dried ancho chili peppers, stems removed and seeds discarded
2 large onions, cut into quarters
4 tomatoes, cut into quarters
10 pcs. peeled physalis
8 large cloves garlic, peeled
1/2 cup black raisins
1 cup dried apricots (dried apricots)
1 cup prunes
4 cups red wine
2 tbsp oregano
1 tbsp cumin seeds
1 tbsp fennel seeds
2 tablespoons black peppercorns
5 cloves
2 large cinnamon sticks
2 plantains (vegetable banana)
4 liters of chicken broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, ground cherries, tomatoes, dried apricots, prunes, raisin, plantain, dark chocolate, red wine, oregano, cumin, fennel seeds, black pepper, carnation

Cooking the dish according to the recipe:

Preheat oven to 260°C.

Place the dried chillies on a baking sheet and roast in a hot oven for 2 minutes until they begin to emit a fragrance, then remove them and plunge them into a bowl of hot water.

Preheat the oven grill.

Place the onions, tomatoes, physalis and garlic on a baking sheet and grill for about 5 minutes.
In a medium saucepan, combine prunes, dried apricots, and raisins with red wine and cook for 10 minutes or until the fruit has absorbed all the wine.

In a hot frying pan, toast all the spices, stirring to avoid burning them. As soon as smoke begins to appear, remove and grind in a spice grinder.
Prepare the mole sauceIn a large, heavy-bottomed saucepan, combine the chili, roasted vegetables, wine-soaked dried fruit, and spices. Add the chicken broth and simmer for about 30 minutes.
Meanwhile, peel the plantains and cut them into 2.5 cm thick slices. In a saucepan with plenty of oil, fry the plantains until golden brown and add them to the pan along with the chocolate and five tortillas, cook for 15 minutes.
Remove from heat and puree the sauce until smooth. Serve the mole sauce with chicken, beef, or lamb.

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