Easy Mexican Mole Sauce

Easy Mexican Mole Sauce

4 servings
This mole sauce is the easiest you'll ever make since it's made in a blender, is no-cook, and comes together in mere minutes.

Ingredients

  • hot water
    2 c
  • dried ancho chiles

    , stemmed and deseeded

    4
  • sweet onion

    , roughly chopped

    ¾
  • 15- ounce can fire-roasted tomatoes
    1
  • garlic

    , smashed

    4 cloves
  • honey
    1 tbsp
  • kosher salt
    2 ½ tsp
  • semi-sweet chocolate chips

    , melted

    ⅓ c
  • creamy peanut butter
    3 tbsp

Directions

  1. 1

    In a high-powered blender, add the hot water and submerge the chiles. Let them sit for 10 minutes to soften.

  2. 2

    Add the roughly chopped sweet onion, fire-roasted tomatoes, smashed garlic, honey, and kosher salt to the blender.

  3. 3

    Blend on high until the mixture is smooth.

  4. 4

    Add the melted semi-sweet chocolate chips and creamy peanut butter.

  5. 5

    Blend for 30 seconds to one minute, or until fully combined.

Easy Mexican Mole Sauce

Easy Mexican Mole Sauce

12 min4 servings338 cal

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About this Recipe

The Easiest Mexican Mole Sauce You'll Ever Make

Prepare to transform your weeknight meals with this Easy Mexican Mole Sauce, a truly revolutionary recipe that brings rich, complex flavors to your table in mere minutes. Forget hours of simmering; this is a no-cook mole sauce made entirely in your blender! It's the perfect solution for when you crave the deep, smoky, and subtly sweet notes of traditional mole but are short on time.

What makes this blender mole sauce so special? Its simplicity and speed. We're talking about a quick 12-minute total time from start to finish. The magic happens when plumped dried ancho chiles, fire-roasted tomatoes, garlic, and a surprising blend of honey, melted chocolate chips, and creamy peanut butter all come together. The ancho chiles provide that essential smoky depth, while the chocolate and peanut butter contribute to the sauce's characteristic richness and velvety texture, balancing the heat with a touch of sweetness and nutty complexity.

This quick mole recipe is incredibly versatile. It's fantastic draped over chicken, pork, or even hearty roasted vegetables. Imagine it smothered over enchiladas, as a rich base for huevos rancheros, or simply as a decadent dip for warm tortillas. Its thick, luxurious consistency is perfect for coating, ensuring every bite is packed with incredible flavor. You won't believe how much authentic taste you can achieve with so little effort. Get ready to elevate your culinary game with this truly easy and delicious mole sauce!

Tips for Success:

  • For an extra smoky kick, lightly toast your dried ancho chiles in a dry pan for a minute or two before rehydrating.
  • If you prefer a thinner sauce, you can add a little more hot water until it reaches your desired consistency.
  • Don't skimp on the good quality chocolate chips and creamy peanut butter; they are key to the sauce's rich finish.

Serving Suggestions:

  • Drizzle generously over grilled chicken or pork chops.
  • Use it as a filling or topping for quesadillas and burritos.
  • A fantastic accompaniment to tamales or as a sauce for breakfast chilaquiles.

Frequently Asked Questions