Servings: 2 cups

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Pasilla Negro Mole Sauce


4 dried pasilla negro peppers, rehydrated according to package directions
1 cup chopped tomato
1/2 cup chopped onion
2 cloves garlic, minced
3/4 cup low-sodium chicken broth or water
1 tablespoon toasted sesame seeds
2 tablespoons raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
2 peppercorns
1 teaspoon vegetable oil
1 ounce unsweetened cocoa powder
1 tablespoon sugar


Cut off stems of softened chiles and slit lengthwise. Scrape out seeds; chop coarsely.

Place chiles in food processor bowl or blender container with tomato, onion, and garlic. Cover and process until smooth. Add broth, sesame seeds, raisins, and spices. Process until puréed.

In large skillet, heat oil. Add the sesame purée; cook over medium-low heat about 5 minutes, stirring frequently. Add cocoa and sugar; stir until chocolate is melted. (Be careful not to burn chocolate).

Spoon sauce over grilled or broiled chicken, turkey, or other meats.