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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For mole paste: Cut chiles open vertically, remove stems, seeds. | 2. On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change. | 3. Put chiles in bowl. | 4. Add raisins. | 5. Cover with hot water; soak for 30 minutes and up to a few hours, until soft. | 6. Drain chiles, raisins then puree in blender with water as necessary. | 7. Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary. | 8. Add chocolate, bring to simmer. | 9. Toast then peel garlic and onion quarters. | 10. Put in blender. | 11. Toast almonds. | 12. Put in blender with onion and garlic. | 13. Add canela, salt, pepper, thyme and oregano. | 14. Puree, adding water as necessary. | 15. Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary. | 16. Cook, stirring, 15 minutes to thicken mole paste. | 17. Paste may be cooled and refrigerated for six months or frozen in airtight containers. | 18. To make sauce from paste: Toast and peel tomatoes. | 19. Puree and strain into paste. | 20. Pour in broth. | 21. Lower heat and simmer for 20 minutes. | 22. Sauce should be as thick as heavy cream. | 23. Taste and adjust seasoning. | 24. Serve over chicken or turkey pieces sprinkled with toasted sesame seeds. | 25. Sauce may be refrigerated for up to three days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile	8		dried	-	-	-	-
guajillo chilies	8			-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
chocolate	2	ounces	bittersweet	287.469	34.2468	2.2113	19.3914
garlic	8	cloves	unpeeled	35.76	7.9344	1.5264	0.12
white onion	1		unpeeled quartered	-	-	-	-
almond	1/2	cup	shelled skinned chopped sliced	963.56	0.0	0.0	109.0
cinnamon	1	teaspoon	ground ground	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
mexican oregano	1	teaspoon	dried	-	-	-	-
plum tomato	3			-	-	-	-
hot chicken broth	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.