Tortillas are used to thicken this rich sauce flavored with chiles, spices and chocolate. Try spooning it over roasted sweet potatoes or warm beans mixed with sautéed greens.
- 1/4-CUP SERVINGServings
- 4 medium dried ancho chiles, stemmed, seeded and opened flat
- 2 tsp. olive oil
- 1 large onion, chopped (about 1 1/2 cups)
- 2 Tbs. raisins
- 4 cloves garlic, minced (about 4 tsp.)
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne, plus more to taste
- 2 6-inch corn tortillas, torn into small pieces
- 1/4 cup blanched almonds
- 1 8.5-oz. can diced tomatoes
- 2 Tbs. unsweetened cocoa powder
- Heat skillet over medium heat. Brown chiles 2 at a time in skillet, turning once. Transfer to bowl, and cover with 2 cups hot water. Let stand 30 minutes, or until tender.
- Drain chiles, reserving 1 1/2 cups soaking liquid. Purée chiles with 1 cup soaking liquid until smooth.
- Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until softened, stirring often. Add raisins, garlic, oregano, sugar, cumin, cinnamon and cayenne. Season with salt and pepper, and cook 2 minutes, stirring often.
- Process tortillas and almonds in food processor until finely ground. Add tomatoes, cocoa powder and tortilla mixture to sauce. Reduce heat to low, and simmer 20 minutes, stirring often. Add a bit more chile-soaking liquid, as necessary, to keep mole smooth. Serve immediately, or store in refrigerator up to 1 week.
- Serving Size: Makes 4 cups
- Calories: 56
- Carbohydrate Content: 8 g
- Fat Content: 2 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 112 mg
- Sugar Content: 2 g