Mole Sauce

5 from 1 vote

Meet mole, the Mexican sauce that's a tasty blend of spices, from cumin's earthiness to chipotle's kick. What really sets it apart is the touch of cocoa powder added for a little sweet richness. It's the best blend of flavors, you're going to love it!

Prep Time10

Cook Time15

Total Time25

Course: Sauce

Cuisine: Mexican

Keyword: mole sauce, mole sauce recipe

Servings:

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1/4 sweet onion, finely diced
3 cloves garlic minced
1 tablespoon cornstarch
2 tablespoons chili powder
1 1/2 teaspoons cumin
½ teaspoon cinnamon
½ teaspoon coriander
1 teaspoon salt
½ teaspoon black pepper
2 3/4 cups chicken broth, more if needed
2 chipotle peppers in adobo sauce with sauce
2 tablespoon almond butter or peanut butter
1/4 cup dates, pitted and chopped
1 tablespoon cocoa powder

Instructions

Heat the olive oil in a medium-sized saucepan or skillet over medium heat.
Add the diced onion and sauté until the onions are translucent.
Add the minced garlic and cook for 30 seconds.
In a small bowl combine the chili powder, cumin, cinnamon, coriander, salt, and black pepper.
Add the seasonings and cornstarch to the cooked onions. Stir to combine.
Pour in ½ cup of broth and whisk to combined then remove from the heat.
Add the skillet mixture to a food processor or a high-speed blender. Add the chipotle peppers, almond butter, dates, cocoa powder, and remaining broth.
Blend until smooth making sure the dates and peppers blended thoroughly.
Pour the sauce back into the saucepan and simmer, uncovered, for about 15 minutes. Add more chicken broth if needed to reach desired consistency.
Use immediately or store covered in the refrigerator for up to 4-5 days. More broth may be needed to heat the sauce becuase it thickens as it cools.

Nutrition

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