Ingredients Jump to Instructions ↓

  1. 3 dried pasilla chiles , stemmed, seeded if desired

  2. 3 dried mulato chiles , stemmed, seeded if desired

  3. 3 dried ancho chiles , stemmed, seeded if desired

  4. 1/4 cup pepitas (pumpkin seeds)

  5. 2 tablespoons sesame seeds

  6. 3 tablespoons vegetable oil , divided

  7. 1 large onion , chopped

  8. 3 cloves garlic , smashed

  9. 1 teaspoon dried oregano leaves

  10. 1/2 teaspoon anise seeds

  11. 1/8 teaspoon ground cloves

  12. 1 can (14 1/2 ounces) whole tomatoes , undrained

  13. 2 small toasted corn tortillas , crushed

  14. 3 tablespoons creamy peanut butter

  15. 2 tablespoons raisins

  16. 1 1/2 MAGGI Chicken Flavor Bouillon Tablets , crushed

  17. 1/2 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix

Instructions Jump to Ingredients ↑

  1. PLACE chiles in medium bowl; cover with 2 cups hot water. Let stand for 30 minutes. TOAST pepitas and sesame seeds in large saucepan; remove from pan. HEAT 2 tablespoons oil in same saucepan over medium-high heat. Cook onion and garlic, stirring occasionally, until tender. Add oregano, anise seeds and ground cloves; cook, stirring occasionally, for 1 minute. PLACE chiles and 1 cup soaking water, onion mixture, tomatoes and juice, tortillas, pepitas and sesame seeds, peanut butter, raisins and bouillon in blender; cover. Blend until smooth. HEAT remaining 1 tablespoon oil in same saucepan over medium heat. Add pureed mixture and Abuelita; cook, stirring constantly, for 8 minutes or until puree is thickened. Strain through a medium sieve for a smoother consistency. Serve over chicken, shrimp, enchiladas or tacos. Mole sauce may be refrigerated or frozen for later use. REHEATING DIRECTIONS: HEAT mole sauce in large saucepan over medium heat, adding enough stock ( about 1 to 2 cups ) to dilute sauce to desired consistency. Season to taste.


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