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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Pan-Roasted Chicken with Mole Sauce Ingredients:
1 stemmed dried seeded ancho chile (about 1 ounce) |
1 teaspoon olive oil |
2 tablespoons blanched almonds |
2 garlic cloves, crushed |
2 (6-inch) corn tortillas, torn into small pieces |
1 cup chopped onion |
6 tablespoons raisins |
1 1/2 to 2 teaspoons chipotle chile powder |
1 (14.5-ounce) can diced tomatoes, undrained |
2 cups fat-free, less-sodium chicken broth, divided |
1 tablespoon unsweetened cocoa |
2 tablespoons fresh lime juice |
1/4 teaspoon ground cinnamon |
1 ounce unsweetened chocolate, chopped |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Tear chile into large pieces. Heat oil in a large saucepan over medium-high heat. Add chile pieces to pan; cook 2 minutes or until fragrant, turning pieces occasionally (do not burn). Place chile in a blender. Add almonds, garlic, and tortilla pieces to pan; sauté 2 minutes or until almonds and garlic are lightly browned. Add almond mixture to blender. Add onion to pan; cook over medium heat 7 minutes or until lightly browned. Add raisins and chile powder to pan; cook 30 seconds. Stir in tomatoes; cook 3 minutes. Add tomato mixture, 1 1/2 cups broth, cocoa, juice, cinnamon, and chocolate to blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return tomato mixture to pan. Add remaining 1/2 cup broth, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
2. Wine note: The bold flavor of Mexican mole can be a wine-pairing challenge. The heat of chile peppers often makes red wines taste bitter or alcoholic. So try a slightly sweet white wine like Pacific Rim Sweet Riesling ($11). With just 8.5 percent alcohol, intense tropical fruit and lime flavors, and generous sweetness, this thirst-quenching sipper cools the heat while cutting the rich sauce with good acidity. -Jeffery Lindenmuth
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