This recipe is from Sylvia at Feasting at Home and seems a little better than the original recipe down below.
Ingredients
- 1/2 cup veggie broth, chicken stock or water. More for thinning.
- 15-ounce can tomato sauce (or diced tomatoes and juices)
- 2 tablespoons olive oil
- 4 cloves garlic
- 1/2 an onion- rough diced
- 1–2 tablespoons soy sauce
- 1–3 chipotle chilies in adobo sauce, plus 2 Tablespoon adobo sauce
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1 teaspoon oregano- optional
- 1/2 teaspoon cinnamon
- pinch cloves (optional)
- 1/2 tsp salt and pepper, more to taste
- 4 tablespoons sesame tahini paste, peanut butter or almond butter
- 2 ounces semi-sweet or bitter-sweet dark chocolate squares
- Toasted sesame seeds
Instructions
- Blend. Place all the ingredients (EXCEPT the chocolate, tahini paste and sesame seeds) in a blender. Blend until very smooth.
- Cook the Sauce. Place this blended Mole sauce in a medium pot, bring it to a simmer over medium heat, and cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in tahini sauce and chocolate until melted and combined.
- Taste, adjust salt and sweetness. Add 1-3 teaspoons of agave or maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat, a splash more soy sauce for depth (or salt, or a bouillon cube!) Make sure you can taste a hint of cinnamon; if not add a little more. You want a nice balance between salt, sweet, spicy, with depth.
- To loosen the sauce, add more stock or water until desired consistency.
- Use with chicken, enchiladas, beans, and sprinkle with sesame seeds if desired.
20-Minute Mole Sauce
This recipe originated on Gimme Some Oven.
Ingredients
- 2 tablespoons oil
- 1 cup diced white onion
- 4 cloves garlic, peeled and minced
- (optional) 1 jalapeño, cored and diced
- 1/4 cup chili powder
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 1/2 cup chicken stock
- 2 tablespoons smooth almond butter (or your preferred nut or seed butter)
- 1 tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sea salt
What to do with them...
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
- Remove pan from heat. Add chicken stock, and stir until combined.
- Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful since warm liquids expand when they are blended.
- Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder, and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce is thickened.
- Reduce heat to medium-low, taste and season the sauce with more salt if needed.
- Serve warm or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.