Ingredients:
4 dried pasilla chiles, stemmed, seeded if desired
1/4 cup pepitas
2 tablespoons sesame seeds
3 tablespoons vegetable oil, divided
1 large onion, chopped
3 cloves garlic, smashed
1 teaspoon dried oregano leaves
1/2 teaspoon anise seeds
1/8 teaspoon ground cloves
1 can (14.5 oz.) whole tomatoes, undrained
2 small toasted corn tortillas, crushed
3 tablespoons creamy peanut butter
2 tablespoons raisins
4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 1/2 tablets (90 g each) NESTLÉ ABUELITA Chocolate, chopped
Directions:
PLACE chiles in medium bowl; cover with 2 cups hot water. Let stand for 30 minutes.
TOAST pepitas and sesame seeds in large saucepan; remove from pan.
HEAT 2 tablespoons oil in same saucepan over medium-high heat. Cook onion and garlic, stirring occasionally, until tender. Add oregano, anise seeds and ground cloves; cook, stirring occasionally, for 1 minute.
PLACE chiles and 1 cup soaking water, onion mixture, tomatoes and juice, tortillas, pepitas and sesame seeds, peanut butter, raisins and bouillon in blender; cover. Blend until smooth.
HEAT remaining 1 tablespoon oil in same saucepan over medium heat. Add pureed mixture and Abuelita; cook, stirring constantly, for 8 minutes or until puree is thickened. Strain through a medium sieve for a smoother consistency. Serve over chicken, shrimp, enchiladas or tacos. Mole sauce may be refrigerated or frozen for later use.
REHEATING DIRECTIONS:
HEAT mole sauce in large saucepan over medium heat, adding enough stock (about 1 to 2 cups) to dilute sauce to desired consistency. Season to taste.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
15 minutes
Cooling Time:
30 minutes
Total Time:
65 minutes
Servings: 4
In this recipe:
