Mole Sauce
Mole Sauce
Ingredients
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) blanched almonds
- 2 tablespoons (30 ml) sesame seeds
- 1 ancho chile, coarsely chopped (see note)
- 2 tablespoons (30 ml) chili powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- 1/4 teaspoon (1 ml) ground cloves
- 1/4 teaspoon (1 ml) ground nutmeg
- 2 tomatoes, diced
- 1/2 cup (125 ml) crushed tortilla chips
- 1/4 cup (60 ml) raisins
- 2 tablespoons (30 ml) brown sugar
- 2 cups (500 ml) chicken broth
- 100 g dark chocolate (86% cocoa), chopped
- Salt and pepper
Instructions
- In a saucepan, brown the onion and garlic in the oil. Season with salt and pepper. Add the almonds, sesame seeds, ancho and spices. Sauté for about 2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer gently, uncovered, about 20 minutes. Season with salt.
- In a blender, purée until smooth. Adjust the seasoning.
- Serve with Poached Turkey Breast (see recipe) or poached chicken.
- For a more intensely flavoured sauce, use whole coriander, cumin and cloves. Toast the whole spices in a skillet over high heat, then grind them in a coffee grinder or mortar.
Mole Sauce