email this pageIngredients
1½ ounces dried mulatto chile or pasilla, seeded
1 ounce dried guajillo chile, seeded
½ cup skinless peanuts
¼ cup whole almonds
1 cinnamon stick
¼ cup sesame seeds
1 (6-inch) corn tortilla, torn
3 tablespoons olive oil
1 large white onion, diced
3 garlic cloves, minced
3 ounces Mexican chocolate
(Ibarra or Abuelita)
½ cup tomato sauce
2 teaspoons sea salt
¼ teaspoon black pepper
6 cups vegetable stock
Instructions
1 ounce dried guajillo chile, seeded
½ cup skinless peanuts
¼ cup whole almonds
1 cinnamon stick
¼ cup sesame seeds
1 (6-inch) corn tortilla, torn
3 tablespoons olive oil
1 large white onion, diced
3 garlic cloves, minced
3 ounces Mexican chocolate
(Ibarra or Abuelita)
½ cup tomato sauce
2 teaspoons sea salt
¼ teaspoon black pepper
6 cups vegetable stock
1. Preheat oven to 350F.
2. Cut chiles into big chunks. Place chiles, peanuts, almonds, cinnamon, sesame seeds and tortilla wedges on a baking sheet. Toast in oven 10 minutes.
3. Heat olive oil in a saucepan. Add onion and garlic; sauté 5 minutes. Add toasted nut mixture; sauté 5 minutes. Add chocolate, tomato sauce, salt and pepper; sauté 3 minutes. Add stock; cook 20 minutes over low heat. Purée mixture in blender in three batches 3 to 4 minutes per batch. Return mole to saucepan and simmer until thickened, about 15 minutes. Serves 8.
Recipe by Jesus Gonzalez, "King of Hearts," Relish the Healthy Table, Feb. 2008.
Per (1⁄2-cup) serving: 270 calories, 17g fat, 7g prot., 25g carbs., 5g fiber, 1030mg sodium.
