Eosinophilic Esophagitis Friendly Classic Mole Sauce
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Learn more →Ingredients
8 servings
For the chiles
- 4 dried mulato chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 3 cups hot water, for soaking chiles
For the sauce
- 3 tbsp lard oil or vegetable oil
- 1 medium white onion, roughly chopped
- 4 garlic cloves, unpeeled
- 2 medium roma tomatoes, halved
- 4 tomatillos, husked and halved
- ¼ cup raw pepitas (pumpkin seeds)
- ¼ cup sesame seeds
- ¼ cup raisins
- 1 corn tortilla, torn into pieces
- 1 slice white bread, torn into pieces
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ¼ tsp dried thyme
- ¼ tsp dried mexican oregano
- 1 cinnamon stick (about 2 inches)
- 2 oz dark chocolate (70% cacao), roughly chopped
- 3 cups low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- 1 tsp sugar
For serving
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
Heat a large dry skillet or comal over medium-high heat. Working in batches, press the dried chiles flat against the hot surface with tongs for 15–20 seconds per side, until they darken slightly, blister, and release a toasty, slightly smoky aroma — do not let them blacken or they will turn bitter. Transfer the toasted chiles to a large bowl, cover with the 3 cups of hot water, and let soak for 20 minutes, until softened and pliable. Reserve the soaking liquid.
- 2
While the chiles soak, place the unpeeled garlic cloves, halved tomatoes, and halved tomatillos cut-side down in the same dry skillet over medium-high heat. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and the garlic skins are blackened in spots. Flip and cook 2–3 minutes more, until the tomatoes and tomatillos are softened and collapsing. Transfer to a plate. Once the garlic is cool enough to handle, peel and discard the skins.
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