Mole Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 42.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 123.6 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
View full nutritional breakdown of Mole Sauce calories by ingredient
Introduction
This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin. This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.Number of Servings: 10
Ingredients
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3 white onions, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 banana peppers
3 ancho chilies, dried
1 t chili powder
1 t cocoa powder, unsweetened
2 cups chicken stock, reduced sodium
1 lime, juiced and zested
Directions
Raise the oven rack to highest position and preheat the oven to broil. Toss all the vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place the pan under the broiler and cook until all vegetables are bubbly and the tomatoes start to blacken. The vegetables should be stirred once while in oven. Remove the vegetables from the oven and allow to cool for 5 minutes. While the vegetables are cooking, place chilies in a mixing bowl, cover with boiling water and allow to steep for 10 minutes.
Remove the stems from the chilies.
Place slightly cooled vegetables in a food processor or blender along with chilies. Blend until smooth. Transfer the mixture to a saucepan. Add the spices and stock. Cook over medium heat for an additional 25 minutes. Finish with the lime juice and zest.
Remove the stems from the chilies.
Place slightly cooled vegetables in a food processor or blender along with chilies. Blend until smooth. Transfer the mixture to a saucepan. Add the spices and stock. Cook over medium heat for an additional 25 minutes. Finish with the lime juice and zest.
Member Ratings For This Recipe
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DONNELDA22
I have a receipe that calls for Mole Sauce as one of the ingredients. Didn't know what it was or where to find it. Now I can make my own. Chef Meg- how long will this sauce keep if its refrigerated after making. Thanks for the receipe. - 12/15/09
Reply from CHEF_MEG (12/15/09)
It will keep about a week or so. You can freeze it in ice cube trays then store the frozen cubes in the freezer for a few months. Thaw out what you need.
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CARRIE1945
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PMANQUEN
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TRICIANNE
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DIY_DREAM
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RIDER5344
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NAJN_ARTE
I have never tried to make mole sauce from scratch, so I really feel like trying your recipe. I love the way you are broiling the tomatoes. In Mexico, we do it over a skillet on the stove, but I think using the oven reduces the cleaning and prevents the smell from spreading all over the house. - 11/4/09
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RUNAMUKTZ
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SHIRLEYFAYE3
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PATRICIAANN46
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KITCHENCAT
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HAYHON
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BERTO4812
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FOTOMAKR
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JOYTORJ
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JIM*S_QUEENIE
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AIM_2_LOSE_2
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CD5594611
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CD6572876
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RKISTY
I really liked this recipe! I eliminated the dried ancho chilis (couldn't find them) and just added some cayenne pepper sauce. I also added 2 tablespoons of brown sugar to counter all the heat in the recipe. We poured it over a pre-packaged, seasoned pork roast we cooked in the crock pot. Delicious! - 1/24/11
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SWEESIN
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TAMMYTRUE1
For those of you who find eatting "heat" from chillies difficult try eatting a fresh vegetable dish such as cherry tomatoes and onions with a homemade reduced vinegarette (I use balamic) dressing. The vinegar cuts the heat and you are usually able to eat "heat" from chillies without the pain. - 1/17/11
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JANIEWWJD
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CD6785706
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TOLEQUILTY
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PK2H2000
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CD7023171
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TYCA41458
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MLOVOI3970
I can't wait to try this one.... My family loves a recipe I found on epicurious.com called "Chicken and Green Olive Enchiladas"... the mole sauce with this recipe is easy, but not as easy as this one looks. You should try the epicurious recipe paired with the "Three Chili Rice"... awesome combo! - 6/29/10
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BCBENAVI
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JEANNETTE59
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SUNSET09
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CONNIE462
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ELIZ6018
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TRVLTA00
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SBOYKIN
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BEELEAN2
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CLAYLADY001
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TATACRUZ
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GABIRUSZCZAK
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AKELAZ
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JODAFEEN17
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KAILANSMOM04
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FISHGUT3
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MACHOL
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JAMER123
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SHERYE
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SEFAJANE1
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ROSSYFLOSSY
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SISTERPRETTY
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ELRIDDICK
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WHITEANGEL4
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4CONNIESHEALTH
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1CRAZYDOG
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EVIE4NOW
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LOSER05
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AIYANASMAMA
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CJS1MOMMY
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RYCGIRL
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JUNETTA2002
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DRPIMENTO
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ANHELIC
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KITTYHAWK1949
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RO2BENT
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CHERYLHURT
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TOMATOCAFEGAL
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NASFKAB
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KATHYJO56
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PLCHAPPELL
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RAZZOOZLE
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NANASUEH
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PICKIE98
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ARTJAC
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AZMOMXTWO
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USMAWIFE
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CD12162271
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CD13185984
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MCLAFLIN
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JULESREUBEN
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JOJO_MOR
Ooooooooooh my goodness 4give me 4 my french this recipe was soooo f*** good I always try 2 make mole and its always runny but this came out soo good my hubby thinks I got better at it but he dont kno I found this so it my lil secert lol thank u sooo much for this recipe : ) u deserive all 5 stars - 9/28/11
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VIKYLEE1
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LULUELLIOTT
I picked up on this recipe two yeas ago while visiting our daughter in CA. She turned me on to Sparks recipes and we cooked up a bunch of them--this being one. Absolutely delicious. I did the veggies on the grill instead of the oven. Great fun preparing this recipe. Felt like an Iron Chef.
- 9/27/11
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TYGRLILY
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NCPHOTOQUILTER
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DHARMONSCHICK
This is a GREAT sauce! I did pair it with Chef Meg's Cocoa Crusted Pork Tenderloin recipe and it was AWESOME. My 10 year old, who doesn't like anything but hot dogs and mac & cheese even gave it an "ok" and finished his plate. This made about 10 cups for me. I will try freezing some for later. - 8/23/11
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JENNYBAKER247
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PSPAHL
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CD9484284
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PETRESQ1
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SKINNYROBIN100
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LALIZ1977
The easy way to make this is to buy a jar of Mole Maria,add 1/2 a jar, to chicken stock, low heat, if too spicy for your taste buds add sugar, and 1/2 tablet of Ibarras hot chocloate tabs. when you add the sugar and chocolate you get sweet taste. Make sure your always string with a wisk. add meat. - 3/23/11
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CARMENSCHOEN
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PICKLEDGINGER2
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BFMONICA
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ROLMUKNARF
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GZELLEFRO
I don't know if this is the same as Chile Colorado, without the meat, but we make something similar without the banana peppers and add lean pork roast, chopped and seared first, then put all in crock pot for 3-4 hrs. It's great in burritos and over eggs, etc. I'll give this a try and see. Thanks - 2/25/11
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DR1939
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KISSMYHIPSBYBY
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JWARD199
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SUNSETINAZ
