Steps:
- Preheat the oven to 500 degrees F.
- Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
- Preheat the broiler.
- Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
- In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
- In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
- To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
- Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.
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Quokka
[email protected]Thanks for sharing this recipe! I'm definitely going to give it a try.
Fazira Kayinza
[email protected]I can't wait to try this recipe. I've been looking for a good mole sauce recipe for a while now.
Brandon Radcliffe
[email protected]I'm glad I found this recipe. It's the perfect way to use up all the leftover chicken I have in my fridge.
Ivan Rico
[email protected]This recipe is a bit pricey, but it's worth it. The mole sauce is so delicious and unique.
Dh Hridoy
[email protected]I'm not sure what I did wrong, but my mole sauce turned out really bland. I think I might have used the wrong kind of chili peppers.
kirui josephat
[email protected]This recipe is missing some important ingredients. I had to add my own chili peppers, cumin, and oregano to make it taste right.
Noot Loot
[email protected]I found that this recipe was a bit too time-consuming for me. I ended up using a store-bought mole sauce instead.
Shifting With Shazia
[email protected]I followed this recipe exactly, but my sauce turned out too thick. I think I should have added more broth.
Edgar Eneral
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from this recipe. It was still delicious!
Ishaku Yahaya
[email protected]I'm a vegetarian, so I substituted tofu for the chicken in this recipe. It turned out great! The tofu absorbed all the delicious flavors of the sauce.
Moli Mallik Moli
[email protected]I love the fact that this recipe uses all fresh ingredients. It makes the mole sauce so much more flavorful.
Ekua Happy
[email protected]I've tried many mole sauce recipes over the years, but this one is by far my favorite. It's so flavorful and versatile. I've used it on chicken, pork, and even fish, and it's always delicious.
National Tourism
[email protected]I'm a professional chef, and I can say that this is one of the best mole sauce recipes I've ever seen. The flavors are incredible, and it's so easy to make.
Li Si
[email protected]I made this mole sauce for a party last weekend and it was a huge success. Everyone loved it! I served it over chicken and rice, and it was the perfect combination of flavors.
Gary Robinson
[email protected]This is the best mole sauce I've ever had. I'm not even a big fan of mole sauce, but this one is amazing. It's so smooth and creamy, with a perfect balance of spices.
Faiza Ashfaq
[email protected]I love this recipe! The sauce is so rich and flavorful. I've made it several times now, and it's always a hit with my guests.
Madiha Noor
[email protected]This mole sauce is incredible! I followed the recipe exactly and it turned out perfectly. The flavors are complex and well-balanced, with a nice hint of heat. I served it over chicken and rice, and it was a huge hit with my family.