I use 1/2 to 1 cup for a two-person meal. This sauce packs a real wollop though, so definetly check it for heat before liberal use. I use it with chicken, pork or seafood.


  • 4 dried Pasilla chilies, stems and seeds removed
  • 4 dried red New Mexican chilies, stems and seeds removed
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 medium tomatoes, peeled and seeds removed, chopped
  • 2 Tbls. sesame seeds
  • 1/2 cup almonds
  • 1/2 Corn tortilla, torn in pieces
  • 1/4 cup raisins
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 3 Tbls. olive oil
  • 1 cup chicken broth
  • 1 oz. bitter chocolate (or more to taste) or 2 Tbls. baking cocoa


Combine chiles, onion, garlic, tomatoes, 1 Tbls. sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender or food processor until smooth.
Heat oil in a skillet and sautee puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. When its cool, store in an air-tight container in the refrigerator.

This makes enough mole for several meals.

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Submitted 6/13/05.
Source: Local chef
Submitted By: Eileen Werth
Mole Sauce