Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Mole sauce

Jerry Stratton, January 28, 2003

This chili-chocolate sauce is perfect for turkey or chicken. Spread this on meats, or eat with eggs. It’s especially great with crunchy meats, such as a good Thanksgiving turkey.

Servings: 10
Preparation Time: 45 minutes

Ingredients

  • 6 tblsp butter
  • 1/4 cup chopped onions
  • 1 clove garlic, chopped
  • 3 chopped pasilla peppers
  • 1 chopped ancho pepper
  • 2 tblsp flour
  • 1 tblsp dark unsweetened cocoa
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp aniseed
  • 2 tblsp crushed roasted peanuts
  • 2 tblsp crushed roasted sesame seeds
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 cup chicken broth

Steps

  1. Sauté the onions in the butter for one minute.
  2. Add the rest of the ingredients except for the broth and fry for five minutes.
  3. Add the broth and simmer, covered, for thirty minutes.
  4. Purée in a blender or food processor until smooth.

A quality cocoa powder will make a difference in this recipe. Consider sprinkling fresh chopped cilantro over the top of the finished product for presentation and flavor.

This sauce is also a useful base for soups and stews or as the flavoring in a white sauce. Making a white sauce and adding a half cup of mole sauce towards the end makes a great sauce for burritos or quesadillas.

  1. <- Saucepans and the Single Girl
  2. Green Rice ->