Mexican Mole Sauce

This intense sauce is often paired with chicken, although it also works nicely with salmon and roasted pork. Mole is pronounced "MOH-leh" and is a favorite in many Mexican homes.
  • 1 T. olive oil
  • 6 cloves garlic, peeled
  • 1 c. chopped red onions
  • 4 dried Ancho chilies
  • 6 sun-dried tomatoes
  • 1 T. balsamic vinegar
  • 3 c. chicken stock
  • 3 whole cloves
  • 1 tsp. cinnamon
  • 1/2 tsp. ground allspice
  • 2 slices white bread, cubed
  • 1/4 c. dried cherries
  • 1/4 c. raisins
  • 1/4 c. dried apricots
  • 2 oz. unsweetened chocolate, roughly chopped

In a heavy-bottomed 2-quart saucepan, heat the olive oil over medium heat. Sauté the garlic in the hot pan. Add the onions, chilies, and tomatoes. Continue to sauté for 3 to 4 minutes, until the chilies and tomatoes are softened.

Add the vinegar, chicken stock, cloves, cinnamon, allspice, bread, cherries, currents, and apricots to the pan. Reduce the heat and simmer, uncovered, for 15 minutes. Remove the pan from the heat, cover, and allow the mixture to rest for 30 minutes.

In a blender, purée the mixture and strain, pressing on the solids to extract all of the liquid. Return the strained liquid to the saucepan and whisk in the chocolate. If the sauce is too thick, add 1 to 2 tablespoons of water to attain the desired consistency. Serve warm over roasted chicken, pork or salmon.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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