Easy Mole Sauce Recipe

Original Post: https://www.evolvingtable.com/mole-sauce/

A wooden spoon lifts up an easy mole sauce from a metal saucepan.

5 from 10 votes

Rich, chocolatey, and full of spicy pepper flavor, this Easy Mole Sauce recipe is so quick to make with common pantry staples! Unlike other authentic mole recipes, this one is made with easy-to-find ingredients such as nut butter, cocoa powder, chili powder, and other simple Mexican spices.

Prep Time5

Cook Time20

Course: sauce

Cuisine: Mexican

Servings:

Author: London Brazil

Ingredients

1 tablespoon olive oil
1 cup diced sweet onion
4 garlic cloves finely minced
2 tablespoons chili powder mild or mixed
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon coriander
⅛ teaspoon cloves
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch
2 ½ cups chicken broth
1-2 chipotle peppers in adobo sauce with sauce
3 tablespoons almond or peanut butter
¼ cup raisins
2 ½ tablespoons unsweetened cocoa powder

Instructions

Add oil and diced onion to a medium saucepan over medium heat. Cook for 3-4 minutes, or until the onion is translucent. Add garlic and continue cooking for another 30 seconds, or until fragrant.
1 tablespoon olive oil, 1 cup diced sweet onion, 4 garlic cloves
In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon coriander, ⅛ teaspoon cloves, 1 teaspoon salt, ½ teaspoon black pepper
Reduce the heat to low and stir in the mixed seasoning ingredients along with the cornstarch, stirring constantly for 1 minute, or until you start to smell the spices' aroma. Immediately pour in ½ cup of the chicken broth and scrape the bottom of the pot to release any bits or pieces that might be stuck.
1 tablespoon cornstarch, 2 ½ cups chicken broth
Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth. Process for 1-2 minutes, or until completely smooth.
1-2 chipotle peppers in adobo sauce, 3 tablespoons almond or peanut butter, ¼ cup raisins, 2 ½ tablespoons unsweetened cocoa powder
Pour the sauce back into the saucepan over high heat and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until reduced by almost half. You should end up with ~2 ¼ cups of mole sauce.
Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.

Notes

Serving size. Each serving is for roughly ¼ cup of mole sauce.
Cocoa Powder. Regular cocoa powder, not dark, is recommended for the most balanced taste.
Adjust the spice level. Use more chipotle peppers in adobo sauce to make the sauce spicier or just one to make it less spicy.
Blending Options. A high-speed blender such as a Nutribullet or Vitamix will work the best to give you the smoothest sauce.
Give it more depth. Use a mix of chili powders to make the flavor profile more complex.
Storage. Store in an airtight container in the refrigerator for up to a week. To freeze, place in a freezer-safe container and freeze for up to 4-6 months. You can also freeze it in smaller batches and pull it out when you need a quick marinade or sauce.

Nutrition