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cranberry mole

Cranberry Mole Sauce

Author Paula Bendfeldt-Diaz

Ingredients

  • 1 oz of Mexican chocolate 1ounce semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate
  • 4 tablespoons of pepitoria green squash or pumpkin seeds
  • 4 tablespoons of sesame seeds
  • 1.5 inch piece of cinnamon broken into several pieces
  • 8 roma tomatoes whole, unpeeled
  • 1 dried chile guaque chile guajillo in Mexican/Latin markets
  • 1 dried chile pasa chile pasilla in Mexica/Latin markets
  • salt
  • 1/2 cup dried cranberries
  • 1 cup of chicken broth
  • 2-3 hot dog buns (in Guatemala they use about 3 pieces of
  • pan frances which look more like blunt hot dog buns than baguettes)

Instructions

  1. Roast the tomatoes in the oven. Turn occasionally to allow to roast evenly.
  2. A couple of minutes before removing the tomatoes from the oven roast the cinnamon, this will burn quickly so make sure it’s only in the oven enough time for it to become dry and fragrant.
  3. Pour the roasted sesame and squash (pumpkin) seeds into a blender and blend until finely ground, or about 30 seconds.
  4. Add the roasted cinnamon stick fragments and grind for another 30 seconds. Then add the tomatoes, chilies, dried cranberries and top with the broken pan francés (hot dog buns) and about 1 cup of chicken broth.
  5. Blend until everything is smooth; add more chicken broth or pan frances (hot dog bun) fragments until you achieve the desired consistency.
  6. The sauce should drip slowly from the spoon.
  7. Put the  sauce and the chocolate cut into pieces in a large pot on medium heat until it boils, then lower the heat and  simmer for about ten minutes; make sure the chocolate has completely melted .
  8. Add  salt and or sugar to taste. If your sauce is thinner than you’d like, cook a bit longer; if it’s too thick, add some of the remaining broth.