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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.
- 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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g