Easy Mole Sauce

Step 1

Use scissors to cut open chiles; discard seeds and stems (tip, above). Cut chiles into large flat pieces. In an extra-large dry skillet toast chiles 1 to 2 minutes or until slightly darkened and fragrant, turning frequently. Transfer to a bowl. Add raisins. Add boiling water to cover; let soak 20 minutes. Drain, reserving soaking liquid. Transfer chile mixture to a blender.

Step 2

Meanwhile, in a 3-quart saucepan cook onion and garlic over medium 4 to 5 minutes or until tender and slightly browned, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in cinnamon, cumin, and oregano; cook and stir 1 minute. Add to blender with chiles. Add the remaining ingredients. Cover and blend until smooth, adding enough of the reserved soaking liquid (about 1 cup) to make a smooth, slightly loose sauce.

Step 3

Transfer sauce to the saucepan. Cook over medium-low 15 minutes or until slightly thickened, stirring occasionally. (Sauce may spatter. If needed, partially cover saucepan with a lid.)

Step 4

Let cool and store in an airtight container in the refrigerator up to 1 week. Serve mole sauce warmed with roasted vegetables, grilled portobello mushrooms, baked sweet potato.