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20-Minute Mole Sauce

Yields3 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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

 2 tbsp oil
 1 cup white oniondiced
 4 cloves garlicpeeled and minced
 1 jalapenocored, diced
 ¼ cup chili powder
 1 tsp ground cinnamon
 1 tsp ground cumin
 ½ tsp dried oregano
 2 ½ cups vegetable stock
 2 tbsp smooth almond butteror preferred nut or seed butter
 1 tbsp tomato paste
 1 tbsp unsweetened cocoa powder
 1 tsp sea salt
1

Heat oil in a medium saucepan over medium-high heat.

2

Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.

3

Add garlic and jalapeño, saute for 1-2 minutes, stirring occasionally, until fragrant.

4

Add chili powder, flour, cinnamon, cumin and oregano. Stir until evenly mixed. Continue to saute for 1 minute, stirring occasionally.

5

Remove from heat. Add vegetable stock, stir until combined.

6

Using an immersion blender and puree the mixture until smooth.

7

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.

8

Reduce heat to medium-low. Season to taste.

9

Serve warm. Refrigerate in a sealed container for up to 3 days or freeze up to 3 months.

Nutrition Facts

Servings 0

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