"Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas." — Allrecipes
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dried guajillo chiles, stemmed and seeded
dried ancho chiles, stemmed and seeded
dried chipotle chiles, stemmed and seeded
dinner roll, torn into pieces
corn tortillas, cut into 1-inch strips
tomatoes, cut in half crosswise
tomatillos, cut in half crosswise
onion, halved and thinly sliced
garlic, peeled and sliced
whole allspice berries
dark chocolate, coarsely chopped
I have always loved moles but have never found a recipe that matches the ones I have had at my fav Mexican restaurants.....until now. I think the recipe video is what really inspired me and helped me through the steps. That being said, this is EXCELLENT. Only two things to add to this.....time.....I made this one day and I didn't think it had the flavor I was looking for. After a day in the frig. this sauce developed into a delicious and rich mole. The only other problem that I had was in step 6. The mole in the blender was too thick to blend the added vegetables. So I added the final cup of chicken stock to the blender and it blended easily. I then poured the blended mixture into the pan and added the rest of the ingredients. I was just a bit puzzled by the description of dark chocolate so I added 5 oz. of 80% chocolate with chilis in it. I do think this would work with any good dark (sweetened) chocolate though.The plus is that this makes alot so I am freezing pints of the stuff to pull out when we have a craving for mole. This is fabulous Allrecipes! Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 212
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