Mole Sauce
A rich, dark, and slightly spicy sauce that comes together in minutes. Perfect for enchiladas, chicken, or as a flavorful base for stews.
- Total time
- 15 min
- Servings
- 4
- Calories
- 120
- Protein
- 3g
Ingredients
- 2 whole dried ancho chiles
- 3 tbsp tomato paste
- 2 cups chicken broth
- 1 oz dark chocolate
- 1 tsp ground cumin
- 2 tbsp vegetable oil
Instructions
- 1
Stem and seed the 2 dried ancho chiles, then tear into pieces. Toast in a dry skillet over medium heat until fragrant, about 2 minutes, shaking often.
- 2
In a blender, combine the toasted chiles, 3 tbsp tomato paste, 2 cups chicken broth, 1 oz dark chocolate, 1 tsp ground cumin, and 2 tbsp vegetable oil. Blend until smooth, about 1 minute.
- 3
Pour the sauce into a saucepan and simmer over medium-low heat, stirring occasionally, until thickened and glossy, about 10 minutes. Season with salt to taste.
- 4
Use immediately or store in the fridge for up to 5 days. Stir in a splash of broth when reheating if too thick.
Tools you’ll need
- skillet
- blender
- saucepan
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