20-Minute Mole Sauce
Ingredients
- 2 tablespoons oil
- 1 cup diced white onion
- 4 cloves garlic
peeled and minced
- 1 jalapeño
cored and diced, optional
- 1/4 cup chili powder*
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 1/2 cups vegetable stock
- 2 tablespoons smooth almond butter
or your preferred nut or seed butter
- 1 tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sea salt
Directions
- 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.
- 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.
- 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.
20-Minute Mole Sauce
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About this Recipe
Dreaming of the rich, complex flavors of mole sauce but short on time? This 20-Minute Mole Sauce recipe brings the authentic taste of traditional Mexican mole right to your table, perfect for busy weeknights without compromising on depth.
What makes this mole truly special is its clever blend of ingredients that deliver deep, nuanced flavors in a fraction of the usual time. By utilizing readily available spices like chili powder, ground cinnamon, and cumin, savory vegetable stock, and smooth almond butter, you'll achieve that signature mole depth without hours of simmering.
Prepare for a beautifully balanced sauce that's both savory and subtly sweet, with a gentle warmth from the chili powder and a hint of earthy cocoa. Its velvety smooth texture coats everything perfectly, making it an incredibly versatile addition to your culinary repertoire. This sauce embodies the soul-satisfying experience of classic mole, simplified for the home cook.
Feel free to customize this mole to your liking. Enhance the spicy kick by including the optional jalapeño, or omit it entirely for a milder sauce. While almond butter provides a rich creaminess, you can substitute it with your preferred nut or seed butter for a different flavor nuance, such as cashew or peanut butter.
This versatile 20-Minute Mole Sauce is fantastic over grilled chicken, enchiladas, or even as a unique topping for tacos. It transforms simple meals into something extraordinary, ideal for family dinners or entertaining guests.