Difficulty: Medium | Serves: 4-6
Dive into the rich and complex flavors of Mexican Mole Sauce, a traditional dish that embodies the essence of Mexico’s culinary heritage. 🌶️✨ With a balance of savory, sweet, and spicy notes, this velvety sauce pairs perfectly with chicken, enchiladas, or rice, making every meal extraordinary.
Ingredients For Mexican Mole Sauce
☑4 dried chili peppers (ancho or guajillo), stems and seeds removed
☑2 tablespoons🥄 vegetable oil
☑1 small onion, diced
☑2 garlic cloves, minced
☑1/2 teaspoon🥄 ground cinnamon
☑1/4 teaspoon🥄 ground cloves
☑1 teaspoon🥄 cumin powder
☑1/4 cup unsweetened cocoa powder
☑1/4 cup crushed peanuts or almonds
☑1 slice of stale bread or 2 small tortillas, crumbled
☑2 cups chicken or vegetable broth
☑1/4 cup tomato puree
☑1 tablespoon🥄 sugar or honey (optional)
☑Salt, to taste
Cooking Steps For Mexican Mole Sauce
- 🥧Toast the Chili Peppers
Heat a skillet over medium heat and toast the dried chili peppers for 1-2 minutes on each side until fragrant. Be careful not to burn them. - 🥧Soak the Peppers
Place the toasted peppers in a bowl, cover them with warm water, and let them soak for 15-20 minutes until softened. - 🥧Sauté the Aromatics
In the same skillet, heat vegetable oil and sauté the onion and garlic until softened, about 3-4 minutes. - 🥧Blend the Mole Base
In a blender, combine the soaked chili peppers (drained), sautéed onion and garlic, cinnamon, cloves, cumin, cocoa powder, crushed peanuts, crumbled bread or tortillas, tomato puree, and 1 cup of broth. Blend until smooth. - 🥧Cook the Mole Sauce
Return the sauce to the skillet, adding the remaining broth to reach your desired consistency. Simmer on low heat for 20-30 minutes, stirring occasionally. Adjust seasoning with sugar (if needed) and salt to taste. - 🥧Serve and Enjoy
Serve the mole sauce over cooked chicken, enchiladas, or steamed rice. Garnish with sesame seeds or chopped nuts for a traditional touch.“Rich, bold, and deeply flavorful! 🌟 Mexican Mole Sauce is a true celebration of authentic culinary traditions.”
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