This delicious recipe for Mexican mole sauce is a celebration in the sauce's authentic and traditional flavours but without the fuss; delectable and simple, it's ready in just twenty minutes.
https://www.gimmesomeoven.com/holy-mole-sauce/#tasty-recipes-60105
Heat oil in a medium saucepan over medium-high heat.
Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.
Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.
Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.
Remove from heat. Add vegetable stock, stir until combined.
Using an immersion blender and puree the mixture until smooth.
Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.
Reduce heat to medium-low. Season to taste.
Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.
Ingredients
Directions
Heat oil in a medium saucepan over medium-high heat.
Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.
Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.
Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.
Remove from heat. Add vegetable stock, stir until combined.
Using an immersion blender and puree the mixture until smooth.
Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt and whisk until combined. Continue cooking until mixture simmers and sauce thickens.
Reduce heat to medium-low. Season to taste.
Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.
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