Oven-Roasted Mole

This traditional Mexican sauce has a roasted chile flavor -- make it ahead of time and freeze for up to six months.

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  • Makes: 36 servings
  • Serving Size: 1/4 cup
  • Makes: about 9 cups
  • Prep: 40 mins
  • Roast: 2 hrs 20 mins 375°F

Oven-Roasted Mole

Directions

  1. Preheat oven to 450 degrees F. In a large saucepan bring the water to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds.* Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid.
  2. Meanwhile, in roasting pan combine next five ingredients (through garlic). Drizzle with oil; toss to coat. Roast 18 to 20 minutes or until nuts and seeds are toasted and green onions are light brown, stirring occasionally; cool. Reduce oven temperature to 375 degrees F.
  3. In a blender combine pepper mixture and reserved 2 cups soaking liquid. Cover and blend until a paste forms. Strain through a medium-mesh sieve into a medium bowl; discard solids. In blender combine tomatillo mixture, 2 cups of the broth, and the tortillas. Cover and blend until smooth. Strain through medium-mesh sieve into roasting pan; discard solids. Stir in pureed peppers, remaining 8 cups broth, salt, oregano, cumin, and coriander.
  4. Roast 2 hours 20 minutes or until slightly thickened and darkened, stirring occasionally. (Or place mixture in a 6-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 1 1/2 hours, stirring frequently.) Stir in orange juice.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

To Make Ahead

Prepare as directed; cool. Transfer mole to freezer containers and freeze up to 6 months. To serve, thaw in refrigerator overnight before reheating.

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Nutrition Facts (Oven-Roasted Mole)

  • Per serving:
  • 85 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 154 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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