Mole Sauce

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