Mexican Mole

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Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours


This rich sauce has undertones of chocolate and tastes delicious with leftover turkey or chicken and corn tortillas - or as a sauce for vegetarian enchiladas.


dried ancho chile peppers
1/4 cup
pumpkin seeds
2 tablespoons
sesame seeds
3 tablespoons
olive oil
3 cloves
1 teaspoon
dried oregano
1/2 teaspoon
anise seeds
1/8 teaspoon
1 can
whole tomatoes
corn tortillas
3 tablespoons
peanut butter
1 tablespoon
1 teaspoon
4 ounces
bittersweet chocolate


Place the dried chili peppers in a bowl and cover with hot water. Let sit for about 30 minutes to soften.

Toast the pumpkin and sesame seeds in a large, dry pan over medium high heat until brown and fragrant. Remove and set aside.

Heat 2 tablespoons olive oil in the pan and saute the onion and garlic, stirring occasionally, until tender. Add the oregano, anise seeds, and whole cloves and cook about 1 minute.

In a blender or food processor, place the chili peppers and 1 cup of their soaking liquid, the onion mixture, tomatoes, crumbled tortillas, pumpkin and sesame seeds, peanut butter, raisins, and salt. Blend until smooth.

Heat the remaining olive oil in the pan and add the blender mixture and the chopped chocolate. Cook over medium heat, stirring constantly, about 10 minutes, until puree is thick.


For turkey or chicken mole, place about 2 pounds cooked, shredded turkey or chicken in sauce and heat until warm. Or roast a 2-3 pound package bone-in chicken or turkey at 400 degrees F for appoximately 1 hour, or until juices run clear. Cut off meat and place in mole. Serve with heated corn tortillas.