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Mole Sauce
Source: dLife

A fragrant, spicy chili sauce with cocoa as the secret ingredient.

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 102.9
Total Carbs 14.9 g
Dietary Fiber 4.4 g
Sugars 0.8 g
Total Fat 4.0 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 328.1 mg
Protein 3.2 g
Sodium 64.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
3 each  dried mulato chili peppers
4 each  dried ancho chile peppers
4 each  dried pasilla chili peppers
1 cup  cold water
1 tbsp  sesame seeds
0 1/2 tsp  black peppercorns
2 each  whole cloves
0.125 tsp  coriander seeds
1 each  cinnamon sticks
2 each  seedless raisins
2 tbsp  slivered almonds
2 tbsp  pumpkin seeds
0 1/4 cup  fresh chopped onion
2 each  medium garlic cloves
1 each  6-inch corn tortillas
1 each  small tomato
1 1/2 cup  low sodium vegetable broth
1 tbsp  unsweetened cocoa powder
1 pinch  salt
  1. Soak chilies in a bowl for 10 to 15 minutes; strain, saving 3/4 cup liquid. Heat a cooking spray coated frying pan over medium heat. Sauté chilies over medium heat until tender; cut out and dispose of stems, seeds, and veins.
  2. Heat a cooking spray coated frying pan over medium heat. Cook sesame seeds and spices 1 to 2 minutes or until seeds are toasted, shaking pan continually; pour out of pan
  3. Place raisins, almonds, and pumpkin seeds in pan and cook 1 to 2 minutes or until toasted, shaking pan continually; pour out of pan. Place onion and garlic in pan and cook 2 to 3 minutes, until soft; pour out of pan.
  4. Coat tortilla with cooking spray and cook in pan over medium heat, 1 minute per side or until golden. Let cool and slice into 1 inch pieces.
  5. Using a food processor or blender, puree chilies, onion mixture, and tomato until smooth. Blend in sesame seed mixture, raisin mixture, saved chili liquid, and tortilla. Blend in enough of the vegetable broth to make a thick smooth sauce.
  6. Heat a cooking spray coated frying pan over medium heat. Pour in sauce and mix in cocoa and the rest of the broth. Bring to a boil, lower heat, and simmer 5 minutes, stirring often. Sprinkle with salt.

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