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Mole Sauce Recipe

Mole Sauce Recipe

Makes about 1 1/2 cups



2 each: mulato, ancho, pasilla chillies

1 tablespoon sesame seeds

2 each: whole peppercorns, cloves

1/4 teaspoon coriander seed

1 1/2-inch piece cinnamon stick

1 tablespoon each: raisins, slivered almonds, pumpkin seeds

1/4 cup chopped onion

2 cloves garlic, finely chopped

1/2 small corn tortilla

Vegetable cooking spray

1/2 small tomato, chopped

3/4 cup reduced-sodium fat-free chicken broth

1 tablespoon unsweetened cocoa

Salt, to taste


Cook chilies in lightly greased medium skillet over medium heat until softened, remove and discard stems, seeds, and veins. Pour boiling water over chilies to cover in bowl, let stand until softened, about 15 minutes. Drain, reserving 3/4 cup liquid.


Cook sesame seeds and spices in lightly greased small skillet over medium heat until toasted, 1 to 2 minutes, remove from skillet. Add raisins, almonds, and pumpkin seeds and cook over medium heat until toasted, 1 to 2 minutes, remove from skillet. Add onion and garlic to skillet and saute until tender, 2 to 3 minutes, remove from skillet. Spray tortilla lightly with cooking spray, cook in skillet until browned, about 1 minute on each side. Cool, cut into 1-inch pieces.


Process all ingredients, except salt, in blender until smooth. Heat mixture to boiling in medium skillet, reduce heat and simmer, uncovered 5 minutes, season to taste with salt.

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