Homemade Mole Sauce

Name: Homemade Mole Sauce
Total time: 2400 s
Yield: 4 servings
Ingredients: 5 chili pepper poblano, dried, seeded, cut open in half; 1 spring onion; 1 tomato small; 1 4/15 cups chicken stock; 1 teaspoon sesame seeds; 10 almonds; 10 raisins; 1/5 roll bread; 1 tablespoon vegetable oil; salt as desired

Madeleine Cocina

★★★★★Reviews(1)

Eva B.: "If you love Mexican food you have to find a good …" Read More

10Ingredients

170Calories

40Minutes

Trust us. You have never had a Homemade Mole Sauce this light. Only 170 calories, this Homemade Mole Sauce can be prepared in 40 minutes or less! This is particular Homemade Mole Sauce recipe is also packed with flavor and meets the critieria of a Traditional Homemade Mole Sauce from Italian culture. We hope you enjoy this Homemade Mole Sauce recipe and would love to read your comments below. Happy Cooking!

Ingredients

servings:

5 chili pepper (poblano, dried, seeded, cut open in half)
1 spring onion
1 tomato (small)
300 milliliters chicken stock
1 teaspoon sesame seeds
10 almonds
10 raisins
1/4 roll (bread)
1 tablespoon vegetable oil
salt (as desired)

Order ingredients now on

Instacart

Directions

Toast the poblano peppers using a frying pan on high until they brown.
Remove the poblano peppers from the frying pan and put them in a medium bowl with hot water until they soften.
Roast the spring onion and tomato using a griddle on high for 5 minutes.
Strain the poblano peppers and mix them with the spring onion, tomato, sesame seeds, almonds, raisins, bread roll, and 150 milliliters chicken stock using a food processor/blender.
Heat the vegetable oil in a skillet on low flame.
Pour the blended sauce in the skillet using a strainer, and let it cook at low until the sauce thickens. If it’s too thick, add the remaining chicken stock.
Serve with chicken breasts or rice. You can also store the Mole Sauce in a sealed container for up to 1 month in the freezer.

Discover more recipes from Madeleine Cocina