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Author Notes: A surprising alternative to tomato-based mole sauces. The smooth, spicy sweetness compliments both chicken and pork. Inspired by the "Easy Mole" recipes of Ixtapa Grill and Cantina, and Sweet Life Bake. —Valerie Rozzi
Makes 4 cups
- 2 dried guajillo chile pods
- 2 dried California chile pods
- 1 cup dried and pitted dates, coarsely chopped
- 1 3/4 cups chicken broth
- 3 corn tortillas
- 3 garlic cloves, coarsely chopped
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 discs of Ibarra chocolate (about 7 ounces)
- 3 tablespoons almond butter
- 1/4 teaspoon salt
- Prepare chiles by immersing them in a microwaveable bowl filled with 1 1/2 cups water; microwave on high for 3 minutes, then continue to soak for an additional 12 minutes.
- While chiles are soaking, bring chicken broth to boil and remove from heat; place chopped dates and torn tortilla pieces in broth to soak about 10 minutes or until tortillas and dates are soft.
- Meanwhile, saute onions and garlic in coconut oil until translucent and slightly browned, about 8 minutes. Just before removing onions from heat, stir in cumin and oregano; heat until the aroma is released from the spices, stirring constantly.
- Finish preparing chiles by draining and discarding soaking water. Discard stems and remove seeds from chile pods.
- Place all prepared ingredients (chiles, dates & tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.
- Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.
- This recipe was entered in the contest for Your Best Recipe with Dates