Tex-Mex Mole
A simplified version of traditional Mexican mole sauce featuring a blend of chiles, chocolate, and aromatics. This rich and complex sauce combines sweet, spicy, and savory flavors perfect for enchiladas or grilled meats.
4 servings
15 min
Ingredients
- •2 tablespoons olive oil
- •2 cloves garlic
- •¼ whole onion
- •2 whole tomatoes
- •1 whole ancho chile
- •1 whole guajillo chile
- •1 ounce semisweet chocolate
- •¼ teaspoon sesame seeds
- •1 teaspoon peanut butter
- •½ teaspoon sugar
- •2 whole saltine crackers
- •1 cup chicken broth
- •to taste salt
Cooking Instructions
- 1.
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
10 min
- 2.
Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.
5 min