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
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.
