Here is an easy recipe tutorial for how to make mole saucefrom scratch. A rich, sweet, fragrant, and spicy combination of chilies, herbs, spices, and chocolate, it's got a multitude of uses in the kitchen from eating on its own with some tortilla chips to serving with chicken enchiladas and much more.
Place the peppers in warm water and let them soak for at least 30 minutes, until softened. Remove the seeds and hard parts.
Add all of the ingredients to a food processor and blend until smooth.
Place the mole in a saucepan and simmer it at medium-low temperature until desired thickness (the more you simmer it, the thicker it will be).
Sprinkle toppings over the mole sauce and enjoy.
Video
Notes
Storage. Store leftover sauce in a covered container in the fridge for up to 3 to 4 days or in the freezer for up to 6 months. Make sure it has cooled first.
Reheating. Reheat the mole on the stove over medium heat.
Serving. Ways to serve mole:
as a dip for tortilla chips or added into other dips
a sauce for enchiladas, burritos, soft or hard tacos and other Mexican dishes
drizzled over proteins like chicken, pork, tofu, etc.