Mexican Mole Sauce
This authentic, Mexican Madhūka Mole recipe is thick, rich and full of flavour. Original recipe courtesy of @allrecipes.
- 3 Dried chipotle chiles, stemmed and seeded
- 2 Dried guajillo chiles, stemmed and seeded
- 2 Dried ancho chiles, stemmed and seeded
- 2 cup Chicken broth (or Veg broth)
- 2 Slices of bread, torn into pieces
- 2 Corn tortillas, cut into small strips
- 5 Tomatillos, cut in half crosswise
- 2 Tomatoes, cut in half crosswise
- 1 tbsp Lard
- 1 Onion, halved and thinly sliced
- 0.5 Head of garlic, peeled and sliced
- 0.3 cup Peanuts, chopped
- 0.25 cup Madhūka Nibs
- 2 tbsp Cumin seeds
- 1 tbsp Dried thyme
- 6 Allspice berries
- 5 Cloves
- 3 Cinnamon sticks
- 1 cup Chicken broth (or Veg broth)
- 5 oz Dark chocolate, coarsely chopped
- 4 tbsp Madhūka Powder
- 1 tsp Salt
- Toast chipotle, guajillo, and ancho chillies (and extra Madhūka Nibs, if you wish) in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
- Toast bread and tortilla pieces in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chillies.
- Allow chillies, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chilly puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, Madhūka Nibs, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chilly-tomato mixture and blend until smooth.
- Pour chilly puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, Madhūka Powder, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
- We recommend serving with our Coffee-rubbed Lamb Barbacoa!