Quick Mole Poblano
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 - 8
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Calories
135 kcal
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Course
Condiments
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Cuisine
Mexican
Quick Mole Poblano
Description
This Quick Mole Poblano sauce combines a medley of ground spices like coriander, aniseed, chile powder, cumin, cinnamon, cloves, and cocoa powder with the richness of peanut butter and sweetness from raisins and sugar. The ingredients are sautéed with onions and then simmered together with a canned tomato and chile base to develop depth. The garlic is mashed into a paste to infuse the sauce. After simmering, the sauce is blended until smooth for a silky consistency.
The resulting mole is thick but spreadable, with a flavor profile that balances warm spices, sweet notes from raisins and sugar, and the subtle bitterness of cocoa. The peanut butter adds creaminess and body, making it a hearty sauce. Garnishing with sesame seeds, radishes, and cilantro adds texture and fresh herbal accents.
This sauce can be used widely—from coating enchiladas to dipping or enhancing simmered vegetables or meats. Its flexibility allows it to integrate easily into various Mexican-inspired meals or snacks.
Adjust flavor intensity by tasting and modifying spices or sweetness. Simmering for longer develops richer flavors, and straining through a fine mesh can make the sauce smoother. Managing thickness by adding more liquid allows for texture preferences.
Ingredients
- 2 onion chopped
- 2 tablespoons neutral oil (canola, vegetable grapeseed)
- ½ teaspoon ground coriander
- ½ teaspoon aniseed ground
- 1 ½ to 3 tablespoons chile powder
- 1 teaspoon ground cumin
- ¼ to ½ teaspoon ground cinnamon
- 1 to 2 teaspoons sugar
- ⅛ teaspoon ground cloves
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter natural is best) or finely chopped peanuts
- 2 cups water or vegetable stock, of
- 1 tomato and chile Ro-Tel brand, 14.5-ounce can
- 2 tablespoons raisins
- 3 garlic finely chopped and mashed to a paste with ¾ teaspoon salt, cloves
- sesame seed for garnish, sliced radishes and cilantro sprigs
- radish
- cilantro
Instructions
- In a large heavy skillet or Dutch oven, heat the oil over medium-high heat, and saute the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
- Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes.
- In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a food processor, it'll probably leak and get messy.) Thin with additional water or stock as desired.
- Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with sesame seeds, radishes, and/or cilantro sprigs.
Notes
- Taste and adjust spice levels and sweetness according to preference.
- Alter thickness by adding more or less water or stock to suit your desired consistency.
- Simmer the sauce uncovered to deepen and develop the flavor fully.
- For a silky smooth texture, strain the sauce through a fine sieve before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 380mg | 16% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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