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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°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.

    Advertisement
  • 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°F.

  • 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.

  • 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.

*

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.

Nutrition Facts

85 calories; 4 g total fat; 0 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 154 mg sodium. 200 mg potassium; 11 g carbohydrates; 2 g fiber; 4 g sugar; 3 g protein; 0 g trans fatty acid; 971 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 1 mg iron;

Reviews