MOLE SAUCE

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Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Yield Makes 1 1/2 cups

Number Of Ingredients 12

2 garlic cloves
2 tablespoons olive oil
1 teaspoon red-pepper flakes
2 plum tomatoes, cored and chopped
1 ounce semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup raisins
2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
1 small onion, halved and thinly sliced
1 dried ancho chile (available in the spice aisle or produce section)
Coarse salt and ground pepper
1/3 cup blanched almonds

Steps:

  • In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor.
  • To pan, add almonds, garlic, and tortillas; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
  • Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer to food processor.
  • Add chocolate and cinnamon to food processor; puree until a paste begins to form, about 3 minutes. Add 1/4 cup water; puree until smooth, about 7 minutes more. Season with salt and pepper.
  • Divide between two airtight containers; refrigerate up to 1 week or freeze up to 3 months. Defrost over low heat or in the microwave.

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