16 Mole Mexican Sauce Recipe Unleash Your Inner Chef!

Ingredients

Mole Sauce:

• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1/4 cup of raisins
• 1/4 cup of almonds
• 1/4 cup of pumpkin seeds
• 1/4 cup of sesame seeds
• 1/4 cup of unsalted peanuts
• 1 tablespoon of ground cumin
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of ground black pepper
• 1/4 cup of vegetable oil
• 4 cups of chicken broth
• 4 ounces of Mexican chocolate, chopped
• Salt to taste

Chicken:

• 4 chicken breasts, boneless and skinless
• Salt and pepper to taste

Instructions

Mole Sauce:

1. In a skillet over medium heat, toast the dried chilies for 2-3 minutes, until fragrant.
2. In a large pot, heat the oil over medium heat and add the onion. Sauté for 2-3 minutes, until softened.
3. Add the garlic, raisins, almonds, pumpkin seeds, sesame seeds, and peanuts. Cook for another 2-3 minutes.
4. Stir in the cumin, cinnamon, cloves, oregano, and black pepper. Cook for 1 minute.
5. Add the toasted chilies and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Remove from heat and let cool for 5 minutes.
7. Using a blender, puree the mixture until smooth.
8. Return the sauce to the pot and add the Mexican chocolate. Cook on low heat, stirring occasionally, until the chocolate is melted and the sauce is thickened.
9. Season with salt to taste.

Chicken:

1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a skillet over medium-high heat, sear the chicken for 2-3 minutes on each side.
4. Place the chicken in a baking dish and pour the mole sauce over it.
5. Bake for 25-30 minutes, until the chicken is cooked through.
6. Serve with rice, beans, and enjoy your homemade mole Mexican sauce!

Conclusion