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Chocolate Mole Sauce

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 20

Ingredients

  • 10 Passillas
  • 10 Anchos
  • 10 Mulatos
  • 6 Tomatillos
  • 2 Rounds Mexican Chocolate
  • 1 Cup Raisins
  • 1/4 Cup Lard
  • 1 Cup Pork Broth or Chicken Broth
  • To taste Salt
  • 1 Spanish Onion
  • Hot Water
  • 1/2 Cup Almond Meal
  • 1/2 Cup Peanut Butter
  • 3 cloves Garlic
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Black Pepper Corns
  • Pinch Anise Seeds

Instructions

  • Soak the peppers in enough hot water to cover them until they are soft.
  • Fry the onion and tomatillos in the lard until they are fragrant. Add the water and broth to them and poach for 10-15 minutes.
  • Using a blender, food processor, or food mill, grind all the ingredients into a smooth paste. Use as much hot (boiled) water as required to achieve a thick milkshake texture.
  • Salt to taste
  • When this is made, prepare a cupcake tray with paper liners (the liners prevent flavour transfer to the metal).
  • Fill the cups with sauce then freeze.
  • After they are removed from the cupcake pan, store them in ziplock freezer bags. This gives you about 20 portions.

Notes

I render my own lard from the skin of double smoked bacon that my butcher sells and use the broth from that as well in the blender.
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