Mexican Chocolate Mole Sauce

Ingredients

• 2 tbsp vegetable oil

• 2 dried ancho chiles

• 1 dried pasilla chile

• 1 dried guajillo chile

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 tbsp raw almonds

• 1 tbsp sesame seeds

• 1 corn tortilla, torn into small pieces

• 1 tbsp raisins

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• ½ tsp ground cumin

• 2 oz Mexican dark chocolate (or bittersweet chocolate)

• 1 ½ cups chicken broth

• Salt to taste

Instructions

1. Toast the Chiles:
   Heat your Nutri-Stahl 1 QT Saucepan over medium heat. Add the dried chiles and toast lightly for 30–40 seconds per side until aromatic — don’t burn them. Remove, stem, and deseed.

2. Build the Flavor Base:
   Add oil to the saucepan. Sauté onions and garlic for 2–3 minutes until translucent. Add almonds, sesame seeds, raisins, and torn tortilla pieces. Toast until golden and fragrant — about 3 minutes.

3. Season and Blend:
   Add cinnamon, cloves, and cumin. Stir for 30 seconds to release oils. Transfer the mixture to a blender with the toasted chiles and ½ cup broth. Blend until smooth.

4. Simmer to Perfection:
   Return the sauce to the Nutri-Stahl pan, add remaining broth, and stir in the Mexican chocolate.
   Cover with the Nutri-Stahl lid and simmer on low heat for 20–25 minutes, stirring occasionally. The lid’s vapor seal will help infuse the ingredients evenly without evaporation loss.

5. Finish:
   Adjust salt to taste. The mole should be rich, velvety, and slightly bittersweet.