Mole Sencillo (Simple Mole)

One of the most famous sauces of Mexico, mole is a rich, complex sauce that’s a popular pick for special occasions. Rich in color and deep in flavor, this recipe is made with traditional ingredients like dried chiles, almonds, and bittersweet chocolate, with the additi... One of the most famous sauces of Mexico, mole is a rich, complex sauce that’s a popular pick for special occasions. Rich in color and deep in flavor, this recipe is made with traditional ingredients like dried chiles, almonds, and bittersweet chocolate, with the addition of Cholula® Hot Sauce to dial up the heat.  ReadMore ReadLess
10 min
PREP TIME
45 min
COOK TIME
16
INGREDIENTS

Servings: 4

INGREDIENTS

  • 6 El Guapo® Pasilla Ancho Chili Pods (Chile Pasilla Ancho Entero), (about 3 ounces)
  • 3 1/4 cups chicken stock , divided
  • 1/2 cup raisins
  • 1 medium yellow onion, chopped
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons tomato paste
  • 1 tablespoon McCormick® Garlic Powder
  • 1/2 cup sliced almonds
  • 1 slice white bread, torn into 1-inch pieces
  • 3 tablespoons sesame seeds
  • 2 teaspoons salt
  • 3/4 teaspoon McCormick® Ground Oregano
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/2 teaspoon McCormick Gourmet™ Ground Coriander
  • 2 ounces bittersweet chocolate, preferably 75% or more cacao
  • 1/3 cup Cholula® Original Hot Sauce

KEY PRODUCTS

cholula original 150 ml bottle

Cholula® Original Hot Sauce

INSTRUCTIONS

  • 1 Preheat oven to 325°F. Wipe outside of chilies with damp paper towel to remove any dust. Place on shallow baking pan. Roast until fragrant, about 5 minutes. Cool on pan 5 minutes.
  • 2 Remove and discard seeds, stems and ribs from chilis. Tear chilis into 1/2-inch pieces; place in large microwave-safe bowl. Add 2 cups of the stock and raisins. Cover. Microwave on HIGH 2 minutes. Let stand 5 minutes. Strain chiles and raisins, reserving soaking liquid. Set aside.
  • 3 Place 3/4 cup of the remaining stock, onion, 2 tablespoons of the oil, tomato paste, garlic powder and chipotle peppers in blender container. Cover. Blend until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, coriander and 1/4 cup of the reserved soaking liquid. Pulse until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional soaking liquid if needed to process.
  • 4 Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.
  • 5 Carefully return pot to stovetop. Heat on medium-high heat. Whisk in remaining soaking liquid, remaining stock, Hot Sauce and salt until smooth. Reduce heat and simmer, stirring frequently, until slightly thickened.
  • 6 Spoon over roasted chicken, and garnish with remaining 1 tablespoon sesame seed. Serve with rice and warm tortillas.