Mole sauce
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
- Sauté the onions in the butter for one minute.
- Add the rest of the ingredients except for the broth and fry for five minutes.
- Add the broth and simmer, covered, for thirty minutes.
- 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.
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