• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Chipotle Texas Mole Sauce

Chipotle Texas Mole Sauce
Tuesday, 19 May 2009


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.


At a glance
Chile peppers
Cooking Method
Heat Level
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)



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.

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.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.