Rating: 2.61 stars
28 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 12
  • 1 star values: 3

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

Everyday Food, May 2005

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Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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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Reviews (1)

28 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 12
  • 1 star values: 3
Rating: Unrated
02/22/2008
I really enjoyed this recipe as did my dinner guests! The only think I would change would be to use dark chocolate instead of semi-sweet. Besides that it was great!