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Chipotle Texas Mole Sauce
Tuesday, 19 May 2009
Description
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Ingredients
At a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
Simmer
Heat Level
3
Chile
Ancho
Pasilla
Meal/Course
Sauce/Marinade
Makes
4 cups
4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here
4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
3 tomatillos, chopped
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 cup almonds, chopped
1 corn tortilla, torn in pieces
1/4 cup raisins
1/2 teaspoon Mexican oregano
1/4 teaspoon each ground cloves, cinnamon, and coriander
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce bitter chocolate (or more to taste) 
Methods/steps
Simmer the chiles in a pot of water for 15 minutes to soften. Remove the chiles and reserve the water.
Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.
Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently. Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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Additional Tips
Here is the classic Mexican sauce using Chipotle Texas products. Traditionally, this sauce is served over cooked turkey or chicken, but feel free to use it as an enchilada sauce.