ANCHO AND CHIPOTLE MOLE
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
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.
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Rajon Saleh
[email protected]I'm always looking for new mole recipes to try, and this one is definitely a keeper. The ancho and chipotle peppers give the mole a unique flavor that I really enjoyed. I will definitely be making this again.
Violet Aa
[email protected]I'm a vegetarian, so I made this mole with tofu instead of chicken. It was still delicious! The mole is so flavorful, and the tofu was a great way to add some protein to the dish.
Mel Seabrook
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the mole is delicious. I served it over chicken and rice, and it was a hit with my family.
AJ Franklin
[email protected]I followed the recipe exactly, but my mole turned out a bit grainy. I'm not sure what I did wrong. However, the flavor was still good, and I would definitely try making it again.
Sourob Bapary
[email protected]This mole was a bit too sweet for my taste. I think I would have preferred it if there was less sugar in the recipe. However, the flavor was still good, and the mole was very easy to make.
Sudas Khan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. However, I was pleasantly surprised. The mole was not as spicy as I thought it would be, and the flavors were amazing. I would definitely make this again.
Negussie Kebede
[email protected]I'm a huge fan of mole, and this recipe did not disappoint. The ancho and chipotle peppers gave the mole a perfect amount of smokiness and heat. I will definitely be making this again.
Vlad Belov
[email protected]This is the best mole recipe I've ever tried. The flavors are so rich and complex, and the mole is perfectly balanced. I served it over chicken and rice, and it was a huge hit with my guests.
X K
[email protected]I've made this mole several times now, and it's always a hit. It's a bit time-consuming to make, but it's worth the effort. The flavor is amazing, and it's perfect for a special occasion dinner.
Shafqat Rehman
[email protected]The mole was a bit too spicy for my taste, but I still enjoyed it. The flavor was complex and interesting, and the chicken was cooked perfectly. I would definitely make this again, but I would use less chipotle peppers next time.
Roxie Rietmire
[email protected]This mole was incredible! The combination of ancho and chipotle peppers created a rich, smoky flavor that was perfectly balanced by the sweetness of the tomatoes and the nuttiness of the almonds. I served it over chicken and rice, and it was a huge h