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Homemade Chile Chocolate Mole
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4.88 from 8 votes

Homemade Chile Chocolate Mole

This mole may be made in advance and freezes well. Divide into 2 cup containers to use when you want, with roasted or grilled vegetables, like potatoes or green beans. Mole poblano makes a delicious taco and enchilada sauce too.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Component, Sauce
Cuisine: Gluten-free, Vegan
Servings: 6 cups

Ingredients

  • 3 ancho chiles
  • 5 guajillo chiles , or 3 guajillo and 2 mulato.
  • 3 cups boiling water
  • 1 tablespoon plus 1 tablespoon avocado oil
  • 1 large onion , chopped, about 2 cups
  • 2 cloves garlic
  • ¼ cup dark raisins
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • teaspoon ground cloves
  • 2 tablespoons lightly toasted sesame seeds
  • 1 cup canned diced tomatoes and juice
  • 1 cup vegetable broth
  • ½ cup apple juice
  • ½ cup roasted almond butter , creamy
  • 1 tablespoon peanut butter
  • ½ teaspoon sea salt
  • 3 tablespoons chopped unsweetened chocolate
  • 2 teaspoons maple syrup

Instructions

  • Wash the chiles. If you wish, warm them in a cast iron pan until soft. Cut off the stems. Tap the chiles upside so the majority of the seeds fall out. Discard the seeds.
  • Place the chiles in a bowl and cover with the boiling water. Weigh them down with a small plate to keep them submerged. Let soak while you prepare the other ingredients.
  • Heat the first tablespoon of oil in a large skillet over medium flame. Sauté the onions and garlic until the onions are soft and translucent, 5 to 10 minutes. Stir in the raisins, cinnamon, coriander, and cloves. Remove from heat.
  • Whir the sesame seeds in a dry blender.
  • Drain the chiles, reserving the soaking liquid. Add the chiles to the blender along with the tomatoes, vegetable broth, and ½ cup of the soaking liquid. Blend until you have a smooth puree.
  • Add the onion mixture to the blender and puree until smooth. (This amount fills my 7 cup blender to capacity.)
  • Wipe out the skillet. Heat the remaining tablespoon of oil over medium flame. Carefully stir in the pureed chile onion mixture. (Mixture will spatter.) Stir in the apple juice and salt and bring to a simmer. Stir in the almond and peanut butters, the chocolate, and the maple syrup, whisking until the chocolate melts. Simmer about 5 minutes.
  • The mole sauce should be slightly sweet and the consistency of heavy cream. If it seems too thick, whisk in a bit more vegetable broth or chile soaking liquid. Season to taste with salt.