You are here: Home » Recipes » Three Sisters’ Mole Three Sisters’ Mole Recipe by RelishKitchen Tested Yield 8 servings Chiles, nuts and chocolate star in the sauce perfect in enchiladas or on baked chicken. PrintEmail Ingredients 1 1/2 ounces dried mulatto chile or pasilla, seeded1 ounce dried guajillo chile, seeded1/2 cup skinless peanuts1/4 cup whole almonds1 stick cinnamon1/4 cup sesame seeds1 (6-inch) corn tortilla, torn3 tablespoons olive oil1 large white onion, diced3 cloves garlic, minced3 ounces Mexican chocolate (Ibarra or Abuelita)1/2 cup tomato sauce2 teaspoons sea salt1/4 teaspoon black pepper6 cups vegetable stock Instructions Preheat oven to 350F. Cut chiles into big chunks. Place chiles, peanuts, almonds, cinnamon, sesame seeds and tortilla wedges on a baking sheet. Toast in oven 10 minutes. Heat olive oil in a saucepan. Add onion and garlic; sauté 5 minutes. Add toasted nut mixture; sauté 5 minutes. Add chocolate, tomato sauce, salt and pepper; sauté 3 minutes. Add stock; cook 20 minutes over low heat. Purée mixture in blender in three batches 3 to 4 minutes per batch. Return mole to saucepan and simmer until thickened, about 15 minutes. Recipe by Chef Jesus Gonzalez.