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Ancho-Cashew Mole Sauce

Yield 4 cups (serving size: 1/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.