Chef Britny’s Mole

This sauce is great with any type of protein, but Chef Britny likes it best with grilled swordfish or roasted chicken thighs.

Chef Britny’s Mole

While you pair this sauce with your favorite type of protein, don’t forgot the wine. This sauce pairs well with our 2016 Stagecoach Cabernet Sauvignon.

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  • 2 large tomatoes, quartered
  • 1 yellow onion, quartered
  • 6 cloves garlic
  • 6 dried Guajillo chilis
  • 6 dried Panca Chilis
  • ½ cup toasted pepitas
  • ½ cup toasted hazelnuts
  • 1 Tbsp cumin seed
  • 1 Tbsp fennel seed
  • 1 Tbsp black peppercorns
  • 1 Tbsp coriander seed
  • 2 Tbsp Mexican oregano
  • 1 Tbsp smoked paprika
  • 1 Tbsp sweet paprika 
  • 2/3 cup dried tart cherries
  • 2/3 cup dried black currants
  • 2 ounces bittersweet chocolate (70% cacao)
  • Juice of 2 limes
  • ½ cup apple cider vinegar
  • 3 Tbsp salt


  1. Heat a large cast iron skillet on high. 
  2. Toast the dried chilis until aromatic and beginning to darken, about 1 minute per side. 
  3. Soak in warm water for about 20 minutes, then remove the stems and seeds. 
  4. While the cast iron is still very hot, add a drizzle of olive oil and sear the tomatoes and onions until blackened.  
  5. Remove and set aside. In a small sauté pan, toast the cumin, fennel, coriander, and black peppercorns over medium heat until very aromatic, tossing occasionally, about 5 minutes.
  6. Transfer to a spice grinder and grind into a fine powder. 
  7. Combine all of the ingredients in a large sauce pot and add just enough water to barely cover.
  8. Simmer over low heat for several hours. Puree on high in a blender until smooth.

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