Name: Mole Sauce
Prep time: 20 s
Cook time: 15 s
Total time: 65 s
Yield: 12
Cuisine: Mexican
Ingredients: 4 dried pasilla chilesstemmedseeded if desired; 1/4 cup pepitas; 2 tablespoons sesame seeds; 3 tablespoons vegetable oildivided; 1 large onionchopped; 3 cloves garlicsmashed; 1 teaspoon dried oregano leaves; 1/2 teaspoon anise seeds; 1/8 teaspoon ground cloves; 1 can (14.5 ounces) whole tomatoesundrained; 2 small toasted corn tortillascrushed; 3 tablespoons creamy peanut butter; 2 tablespoons raisins; 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 1/2 tablets (90 g each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drinkchopped

MAKE IT

Step 1

Place chiles in medium bowl; cover with 2 cups hot water. Let stand for 30 minutes.

Step 2

Toast pepitas and sesame seeds in large saucepan; remove from pan.

Step 3

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.

Step 4

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.

Step 5

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.