Mole Sauce

This classic Mexican family of sauces is typically served over roasted chicken or pork. While some moles are very complex, taking a day or two to prepare, others, like this one, are much simpler. The dried chiles give it a little bit of a "kick".

3 oz. Goya Dried Ancho Chiles

3 oz. Goya Dried Pasilla Chiles

1/2 cup raisins

1 cup toasted blanched almonds

3 tbsp. Goya Corn Oil

1 cup chopped onion

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1 tsp. Goya Cinnamon

2 1/2 cups Goya Tomato Sauce

1 Packet Goya Cubitos En Polvo - Powdered Chicken Bouillon

2 cups hot water

1 tbsp. Sugar

1/2 tablet mexican chocolate, roughly chopped (about 11/2 oz.)

1.	Slit the chiles down one side with a knife, remove the stem, seeds and veins. Toast them in a skillet on medium high, about 30-45 seconds on each side. You will begin to smell their aroma. Place the toasted chiles and raisins in bowl and cover with very hot water for 30 minutes. Drain and puree in a blender using as little water as necessary. Add the almonds to the blender and continue to process until smooth.
2.	Heat oil in a saucepan on medium. Stir in onion and garlic, and cook until onion is translucent, about 3 minutes. Add cinnamon and cook 1 minute. Add tomato sauce, pureed mixture, Cubitos En Polvo, water, sugar and chocolate. Mix well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
3.	Serve sauce hot over roasted chicken, turkey, or grilled chicken breasts. This sauce can be made ahead and frozen until needed.

Makes about 8 cups