- 2 ancho chiles
- 2 pasilla chiles
- 1 cup sesame seeds
- 1/4 cup peanuts or almonds
- 1/4 cup raisins
- 1/2 teaspoon cumin seeds
- 3 cloves garlic, peeled and chopped
- 1/4 onion, peeled and chopped
- 1 teaspoon dried oregano
- Toast the chiles in a dry pan over medium heat for 1 to 2 minutes until fragrant. Remove from heat and let cool.
- In the same pan, toast the sesame seeds, peanuts or almonds, raisins, cumin seeds, garlic and onion until fragrant. Remove from heat and let cool.
- Place all of the toasted ingredients in a blender or food processor and blend until a smooth paste is formed.
- Add 1/2 cup of water to the mixture and blend again until smooth.
- Heat up 2 tablespoons of oil in a large skillet over medium heat. Add the mole paste to the skillet and cook for 8-10 minutes stirring occasionally.
- Add 1/2 cup of chicken broth or water to the skillet and stir well. Simmer for 15 minutes stirring occasionally. Season with salt to taste.
- Serve with warm tortillas or rice.
mole sauce
Mexican food
ancho chiles
pasilla chiles
sesame seeds
nuts
raisins