Mole Sauce

Name: Mole Sauce
Prep time: 10 s
Cook time: 35 s
Ingredients: 2 Tablespoons olive oil1 medium onion; chopped1 or 2 Pasilla Negro Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted; seeds removed and chopped3 Tablespoons California Roasted Minced Garlic2 teaspoons Mexican Oregano2 teaspoons Ground Cumin2 teaspoons Ground Coriander2 teaspoons Sweet Smoked Paprika1 teaspoon Ground Ceylon Cinnamon1 Tablespoon Organic Cacao Powder or Mexican cocoa3 Tablespoons flour4 1/2 cups low fat; low sodium chicken broth2 ounces dark chocolate; chopped or shaved for easier melting

Mole sauce is a rich, dark sauce made primarily with chiles and used in Mexican cooking. There are many variations on how to prepare this sauce, some of which have over 100 ingredients!

This recipe was done more as a quick down and dirty recipe (i.e. I just used chocolate chips instead of Mexican chocolate) and not as an authentic Mole sauce. It added just the flavor and texture that I wanted for the chili and it was still incredibly flavorful. Not only can this sauce be used as an ingredient in chili, but you can also serve it over enchiladas or burritos. I only needed 1 cup of sauce for the Mole Chili - so I divided the remaining two portions and froze them to use in another recipe.

If you get a chance to use a really good dark chocolate or can score some Mexican chocolate it will really make a difference in the finished product.

Print Recipe

Prep Time: 10 min.

Cooking Time: 35 min.

Category: Sauces

Ingredients:

2 Tablespoons olive oil
1 medium onion, chopped
1 or 2 Pasilla Negro Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted, seeds removed and chopped
3 Tablespoons California Roasted Minced Garlic
2 teaspoons Mexican Oregano
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
2 teaspoons Sweet Smoked Paprika
1 teaspoon Ground Ceylon Cinnamon
1 Tablespoon Organic Cacao Powder or Mexican cocoa
3 Tablespoons flour
4 1/2 cups low fat, low sodium chicken broth
2 ounces dark chocolate, chopped or shaved for easier melting

Instructions:

In a skillet, heat the olive oil and add onions and chopped Pasilla Negro Chiles on medium heat, saute until soft
Add spices (Roasted Minced Garlic through Sweet Smoked Paprika) cover and cook until spices are incorporated and become fragrant
Add Ceylon Cinnamon, Cacao Powder and flour and stir for about 3 minutes - sauce will be somewhat pasty
Add chicken broth and bring heat to high and reduce heat once sauce starts to boil
Cover and simmer, stirring occasionally for about 20 minutes
Remove pan from heat and gradually add chocolate, stirring to incorporate. Chocolate will melt and sauce will be thick with a creamy-like texture

Mole Sauce

Yes!