READY IN 55 mins

Flavorful Mexican Mole

Read Reviews (4)

"I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like." — CHEFSKY

Directions

Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 55 mins

Reviews More Reviews

Oct 10, 2004

This wasn't like the dark mole i'm used to, but i should've guessed that from the amount of tomatoes. I made a half recipe, but used 3 jalapenos, and it was just way too spicy for me. After tasting the sauce before heating it, I ended up throwing half of it away in order to fix it up and allow it to fit into my food processor. After making some changes, it was awesome! I calculated what the changes would be to keep the original serving size and they would be to use half the amount of tomatoes, use only 2 jalapenos, double the amounts of walnuts, sesame seeds, raisins, and chocolate, use 3 T garlic, and add in the veg. stock to desired consistency (i probably used 1/2 of suggested amount; it will thicken a little when cooking with main entree). I also made it with chicken legs and thighs.

—CINDY18LOU

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Mar 15, 2005

Smells bad, tastes bad, and even looks worse!

—JESSBIRD6666

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5 Ratings

Nov 14, 2006

A big hit around here, not the same as I am used to either, but very tasty. I had to add quite a bit of salt to bring out the flavors. I also added some cocoa until I got the chocolatey effect that I wanted. This is the second time I've made it. A crowd pleaser among my crowd.

—jamiedam

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Apr 19, 2010

I make mole at work also and is a lot diferent than this .I use less jalapeños,peanuts instead of walnuts and avoid the sesame seeds,add panko and more chocolate and you will see (I mean you will taste the diference) the place I work is not a 5 star but sure is one of the favorites of our guests for many years."

—felipe

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Nutrition

Calories
38 kcal
2%

Carbohydrates
3.9 g
1%

Cholesterol
< 1 mg
< 1%

Fat
2.4 g
4%

Fiber
0.7 g
3%

Protein
0.8 g
2%

Sodium
35 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Flavorful Mexican Mole

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 38
Calories from Fat: 21

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.7g 4 %
Cholesterol < 1mg < 1 %
Sodium 35mg 1 %
Potassium 67mg 2 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.7g 3 %
Protein 0.8g 2 %
Sugars 2.4g
Vitamin A 3 %
Vitamin C 5 %
Calcium 2 %
Iron 4 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.