Molé is a rich, traditional Mexican sauce, with origins claimed by both the Puebla and Oaxaca provinces. It's typically made with a variety of chiles, there's almost always chocolate in it, and most recipes contain twenty or more ingredients.

My molé isn't exactly traditional: I used peppers I had on hand between the pantry and my container garden; I used no thickeners or fruits, and; I can only claim eighteen ingredients instead of the traditional 20+. But, it's still a pretty tasty little concoction, and it's perfect on top of Chile Rellenos (coming soon, y'all!).

Notes: You'll notice that I call for 1/2 of a few peppers and half a can of Rotel. When I make a full batch of this stuff, using whole peppers and the full can, it yields 20 fl oz. That's two-and-a-half cups of sauce, y'all. That's a LOT of molé, and it takes me a solid week or more of making various dishes with molé as a sauce or topping to use it all up. If you're feeding a big crowd, hey go ahead and make a big, double batch using whole peppers and the entire can of Rotel, but otherwise this amount is probably enough for one batch.

Another thing to keep in mind, with the cocoa butter content in the chocolate, when you store this stuff in the fridge it gets very thick and semi-solid. When you re-heat, either do it slowly over low in a small saucepan OR heat on half power for fifteen second increments, stirring between each one until it's thinned out and warmed through.

[tasty-recipe id="3286"]