• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chocolate Mole

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 100 g Chilies Anchoes
  • 100 g Chilies Chipotle
  • 100 g Chilies Mulato
  • 4 tb Lard
  • 1/4 c Raw sesame seeds
  • 4 Corn tortillas (6-inch
  • -diam); cut into 1/2-inch
  • -strips
  • 1 c Finely chopped onions
  • 1 c Chopped seeded tomatoes
  • 1/2 c Chopped fresh cilantro
  • -(coriander)
  • 1 Bay leaf; crushed
  • 1/2 ts Ground cinnamon
  • 1/2 ts Freshly ground black pepper
  • 1/2 ts Salt
  • 1/4 ts Ground cloves
  • 1/2 ts Ground cumin
  • 1/2 ts Cayenne pepper
  • 1/2 ts Oregano
  • 4 oz Bittersweet chocolate;
  • -chopped
  • 3 1/2 c Chicken stock
  • 1/2 c Cashews; toasted and chopped


Chocolate Mole, Courtesy of my wife, Sara.

Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80
ml) of the soaking water. Stem and seed the chilies

In a medium skillet, heat 1 tblspn of the lard over medium heat. Fry the
chilies for 30 seconds on each side. Remove the chilies from the skillet
and add the sesame seeds; stir until toasted lightly, about 1 minute.
Remove the sesame seeds from the skillet and set aside. Add 1 tblspn of
lard to the skillet and, when hot, add the tortilla strips; fry until soft,
about 2 minutes.

Place the chilies, sesame seeds, tortilla strips and reserved soaking water
in a blender and puree to a paste; set aside.

In a large skillet, heat the remaining 2 tblspns lard over med-high heat;
saute the onions until translucent, about 3 minutes. Add the tomatoes and
cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt,
cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or
until well blended. Add the chopped chocolate and continue cooking and
stirring until the chocolate is melted, about 2 minutes. Add the chicken
stock and cashews and bring to a boil. Add the pureed chili mixture and
stir well. Lower the heat and simmer, uncovered, stirring occasionally, for
15-20 minutes, or until the mixture thickens and the flavors have blended.
Serve with grilled pork tenderloin, duck breasts, chicken or turkey.

Makes about 3 cups (24 fl oz/750 ml)

Of course, it is beneficial if you are sipping a Texas Tornado while
preparing above. (don't tell my wife I said that!)


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