gimmesomeoven4.8
20-Minute Mole Sauce
This easy mole sauce celebrates all of the flavors of traditional Mexican mole. Yet thanks to a few shortcuts, it can be made in about 20 minutes. See notes above for tips on how to customize your mole sauce.
⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●blender
- ●whisk
📝 Preparation Steps
1
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.
oil2 tablespoons(optional) 1 jalapeño (cored and diced)garlic (peeled and minced)4 clovesground cinnamon1 teaspoonground cumin1 teaspoon
2
Remove pan from heat. Add vegetable stock, and stir until combined.
3
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 (**see note below) since warm liquids expand when they are blended.
4
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 as thickened.
(optional) 1 jalapeño (cored and diced)tomato paste1 tablespoonsea salt1 teaspoon
5
Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
6
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.
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