20-Minute Mole Sauce

20-Minute Mole Sauce

from gimmesomeoven.com
20 min
1 servings

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.

Ingredients

  • 2 tablespoonsoil
  • 1 cupdiced white onion
  • 4 clovesgarlic, peeled and minced
  • (optional) 1 jalapeño, cored and diced
  • ¼ cupchili powder
  • 2 tablespoonsall-purpose flour
  • 1 teaspoonground cinnamon
  • 1 teaspoonground cumin
  • ½ teaspoondried oregano
  • 2 ½ cupsvegetable stock
  • 2 tablespoonssmooth almond butter (or peanut butter or tahini)
  • 1 tablespoontomato paste
  • 1 tablespoonunsweetened cocoa powder
  • 1 teaspoonsea salt

Directions

  1. 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. 2

    Remove pan from heat.  Add vegetable stock, and stir until combined.

  3. 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. 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. 5

    Reduce heat to medium-low.  Taste, and season the sauce with more salt if needed.

  6. 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.