November 3, 2010

Mole Sauce

This simple, easy, and delicious recipe for mole sauce is absolutely a keeper. Thankfully, you'll have leftovers enough for at least two (or maybe three) more uses of the remaining sauce. It's wonderful served atop enchiladas, but would be equally as delicious baked over chicken and served with rice.

Sweet and Spicy Mole Sauce: adapted from Ingrid Hoffman's Food Network recipe
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 Serrano chiles
1 cup raisins
2 cups canned stewed tomatoes with chiles
3 tablespoons smooth peanut butter
2 cups low-sodium chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 tablespoons unsweetened cocoa powder (or 1.5 oz. unsweetened chocolate)
2 T hot sauce
salt and pepper to taste

Place a large pot over medium heat and heat the oil. Add the onion and cook for a few minutes, then the garlic and stir. Cook another 1-2 minutes. Add the chiles, raisins, and canned tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes. Add the peanut butter, broth, chili powder, and cinnamon. Using a hand-held immersion blender (or carefully transfer into a blender), puree the mixture until completely smooth. Season with salt and pepper. Continue to cook the sauce for 15 minutes, stirring occasionally. Then add the chocolate and hot sauce and stir until fully incorporated.
Leftovers can be frozen in separate portions in tightly sealed bags.

1 comment:

  1. I found your recipe searching Google Blogs for a mole sauce - thanks for a wonderful recipe! I'd never made mole before, and didn't even know exactly what it was =) I've linked you in my recipe here.



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