Smoky Mole Sauce

Six chilies are combined with Mexican hot chocolate for a smoky and spicy sauce that can coat any or all of your favorite Mexican dishes.

  • 1
    hr
  • 16
    SERVINGS
  • 40
    Cal
  • 2 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 dried ancho chile pepper
  • 1 dried guajillo chile pepper
  • 1 dried cascabel chile pepper
  • 1 dried chilhuacle negro chile pepper
  • 1 dried pasilla chile pepper
  • 1 dried red Anaheim chile pepper
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups Roasted Beef Stock
  • 2 tablespoons raw pumpkin seeds
  • 1/2 teaspoon paprika
  • 2 wedges Mexican hot chocolate drink tablets, finely chopped (about 1.6 ounces)
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse grind black pepper

Cooking:

  1. Preheat oven to 350°F. Remove stems and seeds from all chile peppers. Place peppers on shallow-rimmed baking sheet; toast in 350°F oven 3 minutes. Remove from oven; set aside to cool.
  2. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally. Add chiles, beef stock, pumpkin seeds and paprika; bring to a boil. Reduce heat to low; stir in chocolate until chocolate is melted. Cover and simmer 25 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  3. Cook's Tip: Roasted Beef Stock

    Preheat oven to 475°F. Place 6 to 8 pounds beef Bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.

    Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.

    Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
  4. Place chile mixture into blender container; add salt and black pepper. Cover; pulse on and off until smooth. Strain sauce through fine mesh strainer.

Nutrition Information

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