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Molé Sauce

Contributed by: Debbie

What you need

  1. 12 Guajillo chiles, roasted, skinned, stemmed and seeded or use dried*
  2. 1/4 cup lard
  3. 3 tomatoes, roasted & peeled
  4. 8 garlic cloves
  5. 1 onion, peeled and sliced
  6. 1 stick of cinnamon, broken into small pieces
  7. 1 Tbl Mexican oregano
  8. 1/4 cup unsalted peanuts or unsweetened peanut butter
  9. 1 clove
  10. 1/4 cup masa
  11. 1 tsp cocoa powder
  12. 1/4 tsp thyme
  13. 1/4 tsp anise seeds
  14. 1/4 cup raisins, soaked in water to soften
  15. 3 peppercorns
  16. 4 cups chicken broth

How to make it

  1. Heat the lard in a large saucepan. Add the onions and garlic and cook until translucent.
  2. 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.
  3. Add the onions and garlic and puree again.
  4. Add chiles to blender and puree to a smooth paste.
  5. Mix the masa with 1/4 cup of the chicken broth.
  6. Add remaining chicken broth to the pot and add the pureed ingredients.
  7. Mix masa into the broth and whisk until mixture is smooth.
  8. Add the pureed ingredients and simmer for 1 hour, covered. Uncover and simmer until thickened.

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

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