Mole Sauce | Simple Mole Sauce Recipe

Mole(Mo-lay)Sauce

To prepare the Mole Chili I needed Mole sauce which is a rich, dark sauce made primarily with chiles and used in Mexican cooking. There are many variations on how to prepare this sauce, some of which have over 100 ingredients!

This recipe was done more as a quick down and dirty recipe (i.e. I just used chocolate chips instead of Mexican chocolate) and not as an authentic Mole sauce. It added just the flavor and texture that I wanted for the chili and it was still incredibly flavorful. Not only can this sauce be used as an ingredient in chili, but you can also serve it over enchiladas or burritos. I only needed 1 cup of sauce for the Mole Chili - so I divided the remaining two portions and froze them to use in another recipe.

If you get a chance to use a really good dark chocolate or can score some Mexican chocolate it will really make a difference in the finished product.

Mole(Mo-lay)Sauce

Ingredients:

2 Tablespoons olive oil
1 medium onion, chopped
1 or 2 Dried Pasilla Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted, seeds removed and chopped.
3 Tablespoons Roasted Garlic Flakes
2 teaspoons Dried Mexican Oregano
2 teaspooons Ground Cumin
2 teaspoons Ground Coriander
2 teaspoons Smoked Sweet Paprika
1 teaspoon Ground Ceylon Cinnamon
1 Tablespoon Cacao Powder or Mexican cocoa
3 Tablespoons flour
4 1/2 cups low fat, low sodium chicken broth
2 ounces dark chocolate, chopped or shaved for easier melting.

Directions:

In a skillet, heat the olive oil and add onions and chopped chiles on medium heat, saute until soft.
Add spices (garlic through paprika) cover and cook until spices are incorporated and become fragrant.
Add cinnamon, flour, cacao and flour and stir for about 3 minutes - sauce will be somewhat pasty.
Add chicken broth and bring heat to high and reduce heat once sauce starts to boil.
Cover and simmer, stirring occasionally for about 20 minutes.
Remove pan from heat and gradually add chocolate, stirring to incorporate. Chocolate will melt and sauce will be thick with a creamy-like texture.

If your sauce comes out too thick, just a few teaspoons of water until desired consistency is achieved.

Serves: Approx 3 cups

Nutritional Information (per serving):

Calories 316
Protein 12g
Carbs 35g
Cholesterol 3mg
Fat 17g
Sat Fat 5g
Trans Fat 0g
Fiber 5g
Sodium 128mg
Sugar 16g

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Mole Chili	Dried Pasilla Chiles	Dried Ancho Chiles	Roasted Garlic Flakes
Mexican Oregano	Ground Cumin	Coriander Seed Powder	Smoked Paprika (Sweet)
Ceylon Cinnamon	Organic Cacao Powder