Prune Mole Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 mulato peppers
2 ancho peppers
1 dry chipotle pepper
8 oz prunes
1/4 onion
1 clove of garlic
2 tomatoes
1 tablespoon of sesame seeds
1 tablespoon of almonds
1 tablespoon of raisins
1/2 stick of cinnamon
1 clove
3-4 cups chicken broth
2 tablespoons vegetable oil


Cook the chicken with half of one onion, garlic clove and a little salt. Once the meat is soft, take it out and leave to cool down. Save the chicken stock for later.

Take out the seeds from the dry peppers and dry roast them on a pan. Soak them in the chicken stock for about 15 minutes.

Roast the tomatoes, onion and garlic until they are “sweaty”. Roast the raisins, almonds, cinnamon stick, sesame and all the spices.

Place everything into a blender or a food processor.

Burn the tortilla until it gets black. Roast the prunes a little. Put the burnt tortilla and prunes to the food processor/blender with the rest of the ingredients and add a little chicken stock. Blend everything well.

Warm a casserole with two tablespoons of oil and add the paste. Fry it slightly. Little by little add the chicken stock until you get the desired consistency (depends on whether you like mole thicker or more liquid-y). Cook on low flame until the sauce starts to boil.

Add the pieces of cooked chicken and cook for about 15 more minutes. Serve with rice or tortillas and enjoy