Mole sauce
Mexican recipes
Meat and poultry
Launch
Medium
90'
This sauce belongs to the Mexican family of sauces and is typically served over roast chicken or pork. While some moles are very complex and take a day or two to prepare, others, like this one, are much simpler. The dried chiles add a touch of intensity.
Ingredients
- 3 pcs dried chiles
- 0.25 cup raisins
- 1 cup toasted and peeled almonds
- 3 tablespoon of corn oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cinnamon powder
- 1 cup tomato sauce
- 1 package of Goya Chicken Powder Cubes
- 2 cups hot water
- 1 tbsp sugar
- 0.5 tablet chopped Mexican chocolate (about 1½ oz.)
Preparation
- Cut chiles lengthwise with a knife and remove stems, seeds and ribs. In a skillet, toast them over medium-high heat for 30-45 seconds on both sides. You will begin to smell them. In a deep bowl, place the roasted chiles, raisins and cover with very hot water for 30 minutes. Drain and puree in a blender using as little water as possible. Add the almonds to the blender and continue processing the mixture until creamy.
- In a skillet, heat the oil over medium heat. Add, while blending, the onion and garlic. Sauté until the onion softens, about 3 minutes. Add the cinnamon and sauté for 1 minute. Add the tomato sauce, puree, powdered cube packet, water, sugar and chocolate. Mix well. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve hot sauce over grilled chicken breasts, grilled chicken or turkey. This sauce can be prepared ahead of time and frozen until ready to use.
Products for the recipe
