20-Minute Mole Sauce

20-Minute Mole Sauce

from gimmesomeoven.com
20 min
1 About 3 cups

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 tablespoons oil
  • 1 cup diced white onion
  • 4 cloves garlic, peeled and minced
  • (optional) 1 jalapeño, cored and diced
  • 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. 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.