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Mole Sauce


Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Everyday Food, May 2005


  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon red-pepper flakes
  • 2 plum tomatoes, cored and chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
  • 1 small onion, halved and thinly sliced
  • 1 dried ancho chile (available in the spice aisle or produce section)
  • Coarse salt and ground pepper
  • 1/3 cup blanched almonds


  1. In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor.

  2. To pan, add almonds, garlic, and tortillas; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.

  3. Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer to food processor.

  4. Add chocolate and cinnamon to food processor; puree until a paste begins to form, about 3 minutes. Add 1/4 cup water; puree until smooth, about 7 minutes more. Season with salt and pepper.

  5. Divide between two airtight containers; refrigerate up to 1 week or freeze up to 3 months. Defrost over low heat or in the microwave.

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