Mole Sauce

This recipe goes with Pan-Roasted Chicken with Mole Sauce

Yield: 3 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 37%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.7g
  • Carbohydrate: 14.2g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 228mg
  • Calcium: 32mg

Ingredients

  • 1 stemmed dried seeded ancho chile (about 1 ounce)
  • 1 teaspoon olive oil
  • 2 tablespoons blanched almonds
  • 2 garlic cloves, crushed
  • 2 (6-inch) corn tortillas, torn into small pieces
  • 1 cup chopped onion
  • 6 tablespoons raisins
  • 1 1/2 to 2 teaspoons chipotle chile powder
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups fat-free, less-sodium chicken broth, divided
  • 1 tablespoon unsweetened cocoa
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cinnamon
  • 1 ounce unsweetened chocolate, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 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 garlic are lightly browned. Add almond mixture to blender. Add onion to pan; cook over medium heat 7 minutes or until lightly browned. Add raisins and chile powder to pan; cook 30 seconds. Stir in tomatoes; cook 3 minutes. Add tomato mixture, 1 1/2 cups broth, cocoa, juice, cinnamon, and chocolate to blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return tomato mixture to pan. Add remaining 1/2 cup broth, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
  2. Wine note: The bold flavor of Mexican mole can be a wine-pairing challenge. The heat of chile peppers often makes red wines taste bitter or alcoholic. So try a slightly sweet white wine like Pacific Rim Sweet Riesling ($11). With just 8.5 percent alcohol, intense tropical fruit and lime flavors, and generous sweetness, this thirst-quenching sipper cools the heat while cutting the rich sauce with good acidity. --Jeffery Lindenmuth
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