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Condiments & Sauces

Alfredo Sauce  
Cayenne Pepper Sauce  
Salsa Fresca  
Lemon Relish  
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Molé Sauce O
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Molé Sauce

Contributed by: Debbie



12 Guajillo chiles, roasted, skinned, stemmed and seeded or use dried*
1/4 cup lard
3 tomatoes, roasted & peeled
8 garlic cloves
1 onion, peeled and sliced
1 stick of cinnamon, broken into small pieces
1 Tbl Mexican oregano
1/4 cup unsalted peanuts or unsweetened peanut butter
1 clove
1/4 cup masa
1 tsp cocoa powder
1/4 tsp thyme
1/4 tsp anise seeds
1/4 cup raisins, soaked in water to soften
3 peppercorns
4 cups chicken broth
  • Heat the lard in a large saucepan. Add the onions and garlic and cook until translucent.
  • In a blender, puree the peanuts then add the oregano, cinnamon, anise, peppercorns, thyme and clove and blend with the tomatoes. Puree to make a smooth paste.
  • Add the onions and garlic and puree again.
  • Add chiles to blender and puree to a smooth paste.
  • Mix the masa with 1/4 cup of the chicken broth.
  • Add remaining chicken broth to the pot and add the pureed ingredients.
  • Mix masa into the broth and whisk until mixture is smooth.
  • Add the pureed ingredients and simmer for 1 hour, covered. Uncover and simmer until thickened.

    Serve with roasted or boiled chicken or other meats. This would also be good with roasted vegetables.

    *Hold dried chiles over flame briefly to darken skins. Use New Mexico or California Chiles in place of Guajillo chiles.

    Questions about this recipe?

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