Easy Mole Sauce
Easy Mole Sauce~ A much simpler version of my traditional mole sauce recipe….it still has all the rich, deep flavors, all done in a lot less time, with a few less ingredients! If you can believe that! Lol!
Servings 8 Servings
Ingredients
- 1/4 c avocado oil or natural rendered pork lard
- 1 medium onion roughly chopped
- 6 cloves garlic sliced
- 2 serrano peppers roughly chopped
- 10 dried pasilla peppers, negro, mulato or ancho peppers
- 1 14 oz can Hunt’s fire roasted garlic tomatoes
- 1/3 cup toasted slivered almonds
- 1/3 cup toasted sesame seeds plus more for garnish
- 1/3 c peanuts or creamy peanut butter I use dry roasted peanuts
- 1/3 c raisins
- 2 oz disc of Mexican chocolate
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 tsp black pepper
- Pinch of ground cinnamon
- Salt, to taste
- 6 cups chicken broth
Instructions
- Remove the stems and seeds from pasilla peppers and tear into pieces. Set them aside.
- In a large deep skillet or dutch oven pot, preheat 1/4 cup of avocado oil or pork lard at medium heat.
- Add the onion, serrano pepper, and garlic. Sauté for 4 minutes. Add the torn pieces of the pasilla chiles into the pot. Stir well to combine. Stir continuously for the next minute so dried chiles don't burn.
- Mix in the nuts, seeds, spices and raisins. Sauté for 1 minutes. Pour in 4 cups of chicken broth. Let it come up to a simmer for 2-3 minutes. Remove from the heat and let ingredients cool slightly.
- When ready, transfer the mixture from the pot to a blender jar. Pour in the fire roasted tomatoes. Blend on high until smooth. Be extremely careful when blending hot liquids. Always secure top of blender using a towel, use your hand to hold down lid tightly.
- Now at this point you will need to strain the sauce through a wire mesh strainer into a larger bowl, for a really smooth sauce. I have a power blender and there is no need to strain the sauce.
- In that same pot, preheat 3-4 tablespoons of oil or lard to medium heat. Add the sauce to pan, add the remaining 2 cups of chicken broth. Stir well to combine. Taste for salt. When it comes to a boil, add the Mexican chocolate and stir until melted.
- If you like the sauce a little sweeter, you can add a little piloncillo or dark brown sugar to taste. I like mine more on the savory side. Cover, reduce heat and continue cooking and stirring occasionally for another 40 minutes. Taste for salt along the way. If it's too thick, you can pour in a little more broth or water. Serve sauce over pork, chicken, or turkey, garnish with toasted sesame seeds.
Notes
For Chicken Mole: Season 3 pounds of bone in chicken pieces with salt and pepper. Brown and sear for 5 minutes per side in preheated avocado oil at medium heat. Add chicken to simmering mole sauce and continue to cook at a steady simmer for 1 hour.