Mole Sauce
Deeply flavored mole sauce built on toasted chiles, charred vegetables, warm spices, and dark chocolate.
- Heat dry skillet over medium-high heat
| 1 tablespoon extra-virgin olive oil | Heat over medium-high heat | Cook medium-high, stirring frequently, 10-12 min | Taste and adjust vinegar if needed | |||
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| 3 dried ancho chiles, stems and seeds removed | Toast 30 sec per side; avoid burning | Soak in boiling water 20 min | Drain | Blend on high until smooth, 1-2 min | ||
| 2 dried guajillo chiles, stems and seeds removed | ||||||
| 3 Roma tomatoes, halved | Char over high heat, turning, 8-10 min | Cool and peel garlic | ||||
| 1 white onion, quartered | ||||||
| 4 garlic cloves, unpeeled | ||||||
| 1 teaspoon cumin seeds | Toast in dry skillet 60 sec | |||||
| 1 teaspoon smoked paprika | ||||||
| 1/4 teaspoon cinnamon | ||||||
| 1/4 teaspoon MSG | ||||||
| 1 tablespoon white miso paste | ||||||
| 1 tablespoon apple cider vinegar | ||||||
| 1 ounce dark chocolate (70%+), chopped | ||||||
| 2 cups low-sodium vegetable broth | ||||||
Notes
The sauce gets its depth from charring, toasting, and chocolate rather than salt. If it tastes flat, add another small splash of apple cider vinegar before adding salt. Anchos are mild and slightly sweet, while guajillos have a bit more heat.