Peanut and Ancho Chile Mole
A creamy, earthy sauce highlighting the combination of roasted peanuts and mild ancho chiles.
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Ingredients
- 4 pieces Ancho chiles, stemmed and seeded
- 1 cup Roasted unsalted peanuts
- 1/2 cup White onion, chopped
- 3 pieces Garlic cloves, peeled
- 3 cups Chicken or vegetable broth
- 1 piece Corn tortilla, torn into pieces
- 1/4 teaspoon Ground cinnamon
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 tablespoon Mexican chocolate, chopped(optional)
Instructions
- 1
In a dry skillet over medium heat, toast the ancho chiles for 1-2 minutes until fragrant but not burnt.
- 2
Place the toasted chiles in a bowl of hot water and let them soak for 15 minutes until softened.
- 3
In the same skillet, sauté the onion, garlic, and tortilla pieces in one tablespoon of oil until the onion is translucent and the tortilla is golden.
- 4
Transfer the soaked chiles, sautéed onion mixture, peanuts, cinnamon, and 1 cup of broth into a blender.
- 5
Blend on high speed until the mixture is completely smooth and creamy.
- 6
Heat the remaining tablespoon of oil in a large saucepan and carefully pour in the blended sauce.
- 7
Stir in the remaining broth and salt, then simmer on low heat for 20 minutes, stirring frequently to prevent sticking.
- 8
Taste and stir in the Mexican chocolate if using, allowing it to melt completely before serving over chicken or rice.
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