Mole Chocolate Sauce for Poultry

Sauces and Marinades | Mexican cuisine

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

Mole Chocolate Sauce for Poultry

Ingredients

Ground Black Pepper - 8.8 oz
Ground ancho chili pepper - 10.6 oz
Pasilla Pepper - 5.3 oz
Habanero Pepper - 1.8 oz
Garlic - 6 cloves
Chopped almonds - 5.3 oz
Peanut Sprouts - 3.5 oz
Toasted Sesame - 3.5 oz
Raisins - 3.5 oz
Tomatoes - 17.6 oz
Tomatoes - 8.8 oz
Chicken Broth - 3 fl oz
70% Dark Chocolate - 7.1 oz

Step by Step guide

Step 1

Grill the mulato, ancho, pasilla, and chipotle peppers until the pods are soft.

Step 2

Remove the veins and seeds from the pods, which give the peppers their heat, soak the pods in water, drain, then chop the pods and lightly fry them in a skillet.

Step 3

Add 6 cloves of garlic, finely chopped almonds, 20 g of peppercorns, peanuts, sesame seeds, raisins, and sauté everything together.

Step 4

Lightly toast coriander, cinnamon, anise, and cloves in a dry skillet. Then add them to the skillet as well.

Step 5

Chop the tomatoes and tomatillo and fry until all moisture has evaporated. Mix all the sautéed ingredients and grind them in a mortar, adding a little broth - the paste should be smooth and oily. Transfer to a saucepan, place over low heat, season with salt, and cook, stirring continuously with a spatula.

Step 6

When the fat begins to rise, add the dark chocolate and melt it, stirring constantly. If necessary, thin with a little broth. The mole sauce is ready.