Easy Mole Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
10
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Calories
89 kcal
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Course
Condiments
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Cuisine
Mexican
Easy Mole Sauce Recipe
Description
Easy Mole Sauce Recipe brings together an aromatic mix of chili powder, cumin, cinnamon, coriander, cloves, and chipotle peppers combined with almond butter, raisins, and unsweetened cocoa powder. Starting by sautéing onions and garlic establishes a savory base, while whisking in the spices with cornstarch binds the flavors and thickens the sauce. Blending all ingredients yields a smooth texture that simmers to intensify flavor and meld ingredients. The sauce balances smoky, earthy, sweet, and spicy elements for a versatile accompaniment.
The sauce’s texture is smooth and velvety, enriched by almond butter and raisins, with chili powder and chipotle peppers bringing mild to moderate heat. It works well spooned over poultry or used as a marinade to infuse dishes with complex savory and sweet flavors. Adjusting chipotle peppers can tailor the spice level.
Prepare this mole sauce in advance as it stores well in the fridge for up to a week or freezes for several months. When reheating, stir gently to maintain the sauce’s consistency. A high-speed blender helps achieve the smoothest texture, ensuring even flavor distribution in each serving.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced; sweet variety
- 4 garlic finely minced, cloves
- 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 butter or peanut butter
- ¼ cup raisins
- 2 ½ tablespoons cocoa powder unsweetened
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.
- In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and 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.
- 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.
- 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
- Measure servings as about ¼ cup of finished mole sauce per use.
- Use regular unsweetened cocoa powder to maintain balanced flavor; avoid dark cocoa.
- Adjust spiciness by varying the amount of chipotle peppers included.
- Blend the sauce in a high-speed blender for best smoothness.
- Store in an airtight container in the refrigerator for up to one week or freeze for 4–6 months in smaller portions.
- The sauce can be a quick marinade or sauce when pulled from the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 484mg | 20% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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