Best 2 Ancho Chipotle Mole Recipes

**Unveil the Enchanting World of Flavors: Ancho Chipotle Mole, Guacamole, and Authentic Mexican Rice**

Embark on a culinary journey to the heart of Mexican cuisine with this delectable trio of recipes. The star of the show is the rich and complex Ancho Chipotle Mole, a symphony of flavors that combines the smoky heat of chipotle peppers with the fruity sweetness of ancho chiles. Pair it with the creamy and zesty Guacamole, a vibrant dip that bursts with freshness, and fluffy Authentic Mexican Rice, a comforting side dish that adds a touch of warmth to your meal. These recipes are a testament to the vibrant spirit of Mexican cooking, offering a harmonious blend of textures and flavors that will tantalize your taste buds. Prepare to be captivated by this culinary masterpiece that showcases the essence of Mexican heritage.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO AND CHIPOTLE MOLE

Ancho and Chipotle Mole image

The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.

Provided by NcMysteryShopper

Categories Mexican

Time 1h

Yield 6 4-Ounce Jars

Number Of Ingredients 13

Ingredients

2 large ancho chilies
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
salt

Steps:

In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

ANCHO & CHIPOTLE MOLE

ANCHO & CHIPOTLE MOLE image

Categories Sauce Wheat/Gluten-Free Vegan

Yield 24 oz

Number Of Ingredients 13

Ingredients

2 large ancho chiles
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 tsp cumin seeds
1 cinnamon stick, broken
3 T sunflower seeds
2 T extra virgin olive oil
10 garlic cloves, thinly sliced
2 T tomato paste
2 1/2 oz bittersweet chocolate, coarsely chopped
salt to taste

Steps:

1. In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes until softened. Drain, reserving the liquid. Discard the stems, cores & seeds; coarsely chop the chiles. 2. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop. 3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, about 1 1/2 minutes. Let cool. Grind to a powder in spice grinder. Transfer to a plate. Add sunflower seeds to skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder. Finely grind. 4. Heat the oil in a medium skillet. Add garlic and cook over low heat until golden, about 3 minutes. Add tomato paste and cook, stirring until glossy, about 2 minutes. Remove from heat and stir in chocolate until melted. 5. In a blender, combine chiles and soaking liquid with other ingredients. Blend until smooth. Season with salt. Store in refrigerator in jars

Tips:

Toast the ancho and chipotle chiles in a dry skillet until fragrant, about 2 minutes per side. This will help to release their flavor and make them easier to grind.
Soak the toasted chiles in hot water for at least 15 minutes, or until they are softened. This will make them easier to blend.
Use a high-powered blender or food processor to blend the chiles, tomatoes, and other ingredients until very smooth. A smooth mole will have a better flavor and texture.
Cook the mole over low heat for at least 30 minutes, or until it has thickened. This will allow the flavors to meld and develop.
Serve the mole warm with your favorite Mexican dishes, such as chicken, pork, or fish. You can also use it as a dipping sauce for chips or vegetables.

Conclusion:

Ancho chipotle mole is a delicious and versatile Mexican sauce that can be used in a variety of dishes. With its rich, smoky flavor, this mole is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to enjoy Mexican food, give ancho chipotle mole a try.