Mole Sauce

Ingredients

  • 2 garlic cloves, crushed
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon unsweetened cocoa
  • 2 cups fat-free, less-sodium chicken broth, divided
  • 2 (6-inch) corn tortillas, torn into small pieces
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • + 25 more ingredients
    • 2 tablespoons blanched almonds
    • ¼ teaspoon salt
    • 1 cup chopped onion
    • 1 ½ to 2 teaspoons chipotle chile powder
    • 1 ½ to 2 teaspoons chipotle chile powder
    • ¼ teaspoon ground cinnamon
    • 1 cup chopped onion
    • 1 ounce unsweetened chocolate, chopped
    • 1 teaspoon olive oil
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lime juice
    • 1 stemmed dried seeded ancho chile (about 1 ounce)
    • 2 cups fat-free, less-sodium chicken broth, divided
    • 1 stemmed dried seeded ancho chile (about 1 ounce)
    • 1 tablespoon unsweetened cocoa
    • 2 (6-inch) corn tortillas, torn into small pieces
    • 1 ounce unsweetened chocolate, chopped
    • 6 tablespoons raisins
    • ¼ teaspoon freshly ground black pepper
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 2 tablespoons blanched almonds
    • 6 tablespoons raisins
    • 2 garlic cloves, crushed
    • ¼ teaspoon freshly ground black pepper
    • 1 (14.5-ounce) can diced tomatoes, undrained

Tear chile into large pieces. Heat oil in a large saucepan over medium-high heat. Add chile pieces to pan; cook 2 minutes or until fragrant, turning pieces occasionally (do not burn). Place chile in a blender. Add almonds, garlic, and tortilla pieces to pan; sauté 2 minutes or until almonds and g...

View full recipe at My Recipes

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