Mole Sauce

Growing up, my kitchen was always filled with the vibrant scents of spices and simmering sauces, but nothing quite compared to the allure of Mole Sauce. I remember the first time I tasted a rich, velvety mole at a family gathering. It was an explosion of flavor, a delightful blend of sweet and savory that danced on my palate. Every bite brought back memories of my grandmother, who spent hours perfecting her recipe, passing down her knowledge like a treasured heirloom. As I began to cook, I was determined to recreate that magic in my own home. This Mole Sauce recipe is my homage to those cherished moments and is a staple in my kitchen. Its complexity of flavors is what makes it truly special, and I can’t wait to share it with you.

What to Buy for Mole Sauce

When it comes to crafting the perfect Mole Sauce, the ingredients you choose are crucial. Each one plays a role in developing the deep, rich flavor profile that makes mole so beloved. From the complex warmth of the chiles to the subtly sweet finish from the chocolate, these ingredients work together beautifully. Let’s dive into the key players that make this sauce a standout.

• 2 cups hot water: This is the base of your mole, helping to hydrate the dried chiles and prepare them for blending.
• 4 dried Ancho chiles: These chiles bring a mild heat and a rich, fruity flavor that is essential for mole.
• ¾ sweet onion: Adds sweetness and depth to the sauce.
• 1 15-ounce can fire-roasted tomatoes: The smokiness from the tomatoes enhances the overall flavor.
• 4 cloves garlic: A must-have aromatics for a robust flavor.
• 1 tablespoon honey: Balances the acidity and adds a touch of sweetness.
• 2½ teaspoons kosher salt: Essential for seasoning.
• ? cup semi-sweet chocolate chips: The star ingredient that gives mole its distinctive richness.
• 3 tablespoons creamy peanut butter: Adds a unique texture and flavor that complements the other ingredients.

How to Prepare Mole Sauce

Creating Mole Sauce is a simple and rewarding process. You’ll find that once you make it, you’ll want to keep it on hand for all sorts of meals. Let’s walk through the steps together, and I’ll guide you through the rich textures and flavors you’ll encounter along the way.

1. In a high-powered blender, add the hot water and submerge the dried Ancho chiles. Let them soak for about 10 minutes. Soaking allows the chiles to soften and release their flavors, turning them into a beautiful paste.
2. After the chiles have softened, add the sweet onion, fire-roasted tomatoes, garlic, honey, and kosher salt to the blender. Blend on high until the mixture is smooth and well combined. This step is crucial as it creates the base of your mole, so ensure it’s well blended.
3. Next, add the semi-sweet chocolate chips and creamy peanut butter to the blender. Blend for an additional 30 seconds to one minute until fully incorporated. The chocolate and peanut butter will give the mole its signature richness and depth.
4. Once blended, taste your mole and adjust the seasoning if necessary. You might want to add a little more salt or honey to balance the flavors to your liking.
5. This recipe yields about 4 cups of mole sauce, which is perfect for drizzling over enchiladas, burritos, or even eggs for breakfast. Store any leftovers in an airtight container in the fridge.

How to Switch It Up

There are many ways to customize your Mole Sauce to suit your taste or dietary needs. Here are some tips to help you switch it up:

• Storage: Store leftover mole sauce in an airtight container in the fridge for up to one week or freeze it for longer storage.
• Freezing: To freeze, pour the cooled mole into freezer-safe containers. It can last up to three months in the freezer.
• Pairing: Serve Mole Sauce with grilled chicken, roasted vegetables, or even pasta for a unique twist.
• Spicy version: If you like heat, add some chipotle peppers or jalapeños to the blend to amp up the spice level.
• Vegan adaptation: Skip the peanut butter and use a nut-free butter alternative for a vegan version.

Serving Suggestions

When it comes to serving Mole Sauce, the possibilities are endless! Here are some wonderful ways to enjoy it:

• Enchiladas: Drizzle Mole Sauce over cheese or chicken enchiladas to take them to the next level.
• Tacos: Use Mole Sauce as a topping for tacos, adding a rich flavor that complements the fillings.
• Roasted vegetables: Serve it over roasted vegetables for a hearty, plant-based dish.
• Breakfast: Pour Mole Sauce over scrambled eggs for a spicy kick to your morning routine.
• Side dishes: Pair Mole Sauce with rice or quinoa to add depth to your meal.
• Seasonal occasions: It’s perfect for gatherings, holiday feasts, or even a cozy dinner for two. You’ll impress everyone with its complex flavors!

FAQ

Conclusion

Mole Sauce is truly a culinary treasure that captures the essence of Mexican cuisine. Its rich flavors and versatility make it a dish that everyone should try. I encourage you to give this recipe a whirl and experience the magic of homemade mole in your own kitchen. Trust me, once you taste it, you’ll be hooked!

Mole Sauce

Craving rich flavors? This Mole Sauce is your answer! It's a deliciously vibrant sauce that's perfect for enhancing your favorite dishes. Packed with a blend of spices, this sauce is not just easy to make—it’s a culinary experience that will impress friends and family alike. Try it tonight and elevate your meals!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Total Time 12 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 150 kcal

Equipment

• Chef's Knife
• Blender
• Baking Sheet

Ingredients

  

• 2 cups hot water
• 4 dried Ancho chiles
• ¾ sweet onion
• 1 15-ounce can fire-roasted tomatoes
• 4 cloves garlic
• 1 tablespoon honey
• 2½ teaspoons kosher salt
• ? cup semi-sweet chocolate chips
• 3 tablespoons creamy peanut butter

Instructions

 

• In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.
• Add the onion, tomatoes, garlic, honey, and kosher salt and blend on high until smooth.
• Add the chocolate chips and peanut butter and blend for 30 seconds to one minute.
• This makes 4 cups and can be made in advance and stored covered in the fridge to be served over enchiladas, burritos, or eggs.

Notes

• Storage: Store leftover mole sauce in an airtight container in the fridge for up to one week.
• Freezing: To freeze, pour the cooled mole into freezer-safe containers. It can last up to three months in the freezer.
• Pairing: Serve Mole Sauce with grilled chicken or roasted vegetables.
• Spicy version: Add chipotle peppers for an extra kick.
• Vegan adaptation: Use a nut-free butter alternative.

Keyword Authentic Mole Sauce, Easy Mole Sauce, Homemade Mole Sauce, Mole Sauce Recipe

Previous PostFish Tacos

Next Post 5 Ingredient Peanut Butter Chocolate Chip Cookies

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!