Serious Eats: Recipes

Serious Heat: Silky, Spicy Mole Sauce

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat.

[Photograph: Robyn Lee]

What is it about the smoky pep of a chile combined with the rich goodness of dark chocolate? The duo doesn't necessarily have to be saved for dessert either. Welcome to the wonders of mole! There are many types of mole sauce--combos include a variety of chiles, garlic, onion and spices, sometimes with a little chocolate snuck in. Pumpkin seeds, raisins, and plantains can also make their way into the smooth, flavorful sauce.

This recipe from one of my favorite cookbooks, The New Steak by Cree LeFavour, is so good that the first time I made it, I had to use restraint not to lick the plate clean. It proves yet again that chiles and chocolate are a dreamy combination.

Printed from http://www.seriouseats.com/recipes/2009/09/mole-sauce-mexican-spicy-recipe.html

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