Ancho-Cashew Mole Sauce

Cooking Light
4 cups (serving size: 1/4 cup)


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7 dried ancho chiles (about 1/4 pound)
4 cups boiling water
1 cup chopped peeled tomato
1/4 cup sesame seeds
1/4 cup cashews, chopped
1 (6-inch) corn tortilla
1 (1-ounce) pumpernickel bread slice, toasted
1 tablespoon vegetable oil
1/2 cup sliced onion, separated into rings
1 garlic clove, minced
1/4 cup raisins
1 tablespoon chopped pitted prunes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon aniseeds, crushed
1/8 teaspoon ground cloves
4 cups low-salt chicken broth, divided
1 teaspoon sugar
1/4 teaspoon salt


Remove stems and seeds from chiles, reserving 2 tablespoons seeds; discard stems. Tear chiles into large pieces, and place in a large skillet over medium heat. Cook for 5 minutes or until thoroughly heated, turning pieces occasionally (be careful not to burn the chiles). Combine chiles and boiling water in a large bowl; cover and let stand 1 hour. Drain. Combine chiles and tomato in a large bowl; set aside.

Combine sesame seeds and cashews in skillet over medium heat. Cook for 3 minutes or until the sesame seeds are lightly browned, shaking the skillet frequently. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned. Add sesame seed mixture to tomato mixture in bowl; set aside.

Place tortilla in skillet over medium heat. Cook 3 minutes or until thoroughly heated. Tear tortilla and toasted pumpernickel bread into large pieces; add to tomato mixture. Wipe skillet clean with a paper towel.

Heat oil in skillet over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.

Combine raisin mixture, tomato mixture, and 1 cup broth in a food processor; process until smooth. Press mixture through a fine sieve into a bowl; discard solids. Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally. Remove from the heat; stir in sugar and salt. Serve warm.

Note: Store the remaining Ancho-Cashew Mole Sauce in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.

Created date

April 2003

Nutritional Information

Calories 78
Caloriesfromfat 45 %
Fat 3.9 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 1.4 g
Protein 2.4 g
Carbohydrate 9.8 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 101 mg
Calcium 39 mg