ANCHO MOLE
Categories Chocolate Pepper Tomato Vegetable Thanksgiving Hot Pepper Fall Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
- Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)
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Ramzan choudhry
[email protected]Avoid this recipe at all costs.
Bikash Kumar
[email protected]This mole sauce is the worst thing I've ever tasted. I would not recommend it to anyone.
Noemi Gabarre
[email protected]I wish I had read the reviews before I made this mole sauce. It was a complete waste of time and ingredients.
Natasha Chanda
[email protected]This mole sauce is not worth the effort. It's too time-consuming to make, and the end result is just okay.
Samim Biddut
[email protected]I'm not sure if I did something wrong, but my mole sauce came out really grainy. It didn't have a smooth texture at all.
Nkem Glory
[email protected]This recipe was a disaster. The mole sauce never thickened up, and it tasted like nothing but burnt tomatoes.
surya bahadur Tamang
[email protected]I'm not sure what went wrong with my mole sauce, but it turned out really bitter. I think I may have used too much chili powder.
Noah Estes
[email protected]This mole sauce was a huge disappointment. It was way too spicy, and it had a strange aftertaste.
Husnaara mubassira Lamia
[email protected]I found this mole sauce to be a bit bland. It didn't have much flavor, and it was very thin.
Dominion Chanimuya
[email protected]This mole sauce is a bit too sweet for my taste. I prefer a mole sauce with a more savory flavor profile.
Sweetie Pie
[email protected]I've tried a lot of mole sauces, and this one is definitely one of the best. It's got a great balance of flavors and a nice level of heat.
shikarchi salarzai
[email protected]This mole sauce is amazing! I love the complex flavors and the way it pairs with chicken or pork.
Ian Chichester
[email protected]I'm not a huge fan of mole sauce, but this recipe is pretty good. It's not too heavy or greasy, and it has a nice flavor.
Khanimullah Afridi
[email protected]This mole sauce is a bit spicy for my taste, but it's still very good. I like to add a little bit of sour cream to tone down the heat.
Miguel Garcia
[email protected]I've never made mole sauce before, but this recipe made it easy. It turned out delicious, and I'll definitely be making it again.
David Nunez
[email protected]This recipe is a great starting point for making your own mole sauce. I like to experiment with different ingredients to create my own unique flavor profile.
Leeandra Sirjue
[email protected]I made this mole sauce for a party last weekend, and it was a huge success. Everyone loved it!
Sankar Kc
[email protected]This is the best mole sauce I've ever had! It's so rich and flavorful, and it really elevates any dish you serve it with.
Leroy Too
[email protected]I've made this mole sauce several times now, and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth the effort. I like to serve it over enchiladas or tamales.
Chandu Airi
[email protected]This ancho mole recipe is a keeper! It's rich, flavorful, and has just the right amount of heat. I served it over chicken, and it was a hit with my family.