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
