This dark complex sauce originating from Mexico adds stunning depth of flavour to meats and fish.
To make the mole sauce toast the chillies in a dry pan. Remove the stem and seeds. Tear them into pieces and soak in hot water for 30 minutes, then drain
Combine all the ingredients in a food processor except the oil, chicken stock and chocolate, and blend. If necessary do in batches.
Heat oil in a heavy bottom pan and fry the paste for about five minutes. Add the chicken stock and the bitter chocolate. Simmer until the sauce is quite thick. Correct the seasoning, keep warm and reserve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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