Mole is first mentioned in the 16th century and the Aztec word “molli” means “sauce.” What started as a simple dish for an archbishop made by nuns, has evolved over the centuries. The Spanish introduced nuts and some new spices, and it has become a national dish of Mexico. Try this sauce on chicken, turkey, eggs, rice, enchiladas, tamales, beans, roasted vegetables, or even add a couple spoonfuls to stews.

If you look up mole recipes, you’ll find hundreds. Ones that have up to 30 ingredients including multiple nuts, chilies, and fruit. Ones that add bread or tortillas. Even ones that roast or pan sear all the ingredients – which could take hours just to prep. This version is a quick, simple recipe that gives you a taste of tradition. See notes below the recipe for variations to try. Find the combination you enjoy most and share with friends and family. Oh, and let us know what combination you created and love!

~ Alan

Smoky Mole

Course Sauces & Condiments

Cuisine Mexican

Keyword ancho chiles, chocolate, Fire Up the Grill

Servings 4 cups

Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

2 Ancho Chiles dried, with stems and seeds removed
4 cloves Garlic
1 Onion (white or Vidalia) diced, about 1 cup
1 can Diced tomatoes 14.5 ounce can
1/3 cup Almonds
1/4 cup Raisins
1/3 cup Dark chocolate chips 60% cacao, Ghirardelli recommended
1/2 tsp Cumin
1/2 tsp Cinnamon
1 cup Fire Up the Grill brewed tea

Instructions

Boil several cups of hot water. Add two teaspoons of Fire Up the Grill loose leaf tea to one cup of water and brew for three minutes. Pour the rest of the hot water into a medium sized mixing bowl, then set both tea and water aside.
To prep the chiles, be sure to put on food-safe gloves. Slice or tear the ancho chiles open and remove the seeds and stems. One at a time, open and lay them flat in a hot skillet and toast each side lightly (about 15-30 seconds per side) pressing them with a spatula.
Remove chile from skillet and place it in the bowl of hot water. Repeat for each of the chiles. If needed, place a small plate on top of the chiles to hold them under the water. Soak for at least 30 minutes. Move utensils to be washed, carefully remove your gloves, and wash your hands before continuing. You don't want to touch anything, including your eyes before you wash.
Combine all ingredients (except the chiles) in a large saucepan and cook on medium-high until it comes to a boil. Then reduce heat and simmer for 20-30 minutes.
Add the chilies (not the liquid), then use an immersion blender to get it to your desired consistency. (As chunky or smooth as you like it.) Then cover and let it simmer for 10 minutes or more. The longer you allow it to simmer, the fuller the flavor. For even more flavor, you can also remove from heat, let cool, and cover to store overnight in the refrigerator and reheat the next day.
Makes about 4 cups of sauce. And if you can't eat it all within a couple of days, it freezes really well.