Fast Simple Mole Recipe

I absolutely love this mole sauce recipe because it combines the rich depth of chocolate and peanut butter with savory spices, creating a vibrant and comforting fusion of flavors. Plus, it’s incredibly versatile and elevates whatever I pair it with, from grilled chicken to roasted veggies, into something truly special and comforting.

The recipe for my fast, simple mole couldn’t be easier. It has a delightful blend of flavors.

Smooth peanut butter and dark chocolate give the sauce a rich, luscious texture. Spices like chili powder and cumin add warmth and depth to the flavor.

The small amount of sugar used in the recipe helps balance the sauce and makes it work beautifully with any number of dishes.

Ingredients

Oil from vegetables: Adds richness and helps in the cooking process.

Onion: Furnishes a sweet, savory foundation.

The flavor is present in the substance.

The substance has an aromatic flavor, a very concentrated flavor.

This particular substance is a mainstay of Western cooking, as well as various culinary traditions from around the world.

When you cook with this, you’re almost guaranteed to wind up with something that tastes, well, good.

Chili powder: Provides warmth and depth.

Cumin provides earthy depth.

Savory, umami flavor is provided by chicken broth.

Sauce tomatoes: Present acidity and sweetness.

The protein and creaminess of peanut butter contribute to the following recipe.

Bitter and rich is what dark chocolate brings.

Sweetness is what sugar does best, and it is a balancing agent in so many recipes, taking not-very-sweet foods and making them sweet, and not-very-sweet parts of recipes and making them sweet.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 1/2 cup canned tomato sauce
• 2 tablespoons smooth peanut butter
• 1/2 ounce dark chocolate, finely chopped
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a medium saucepan, over medium heat, warm the vegetable oil.

2. Chop the onion and then sauté it until it becomes translucent, which will take about 4-5 minutes.

3. Combine the minced garlic and cook for 1-2 minutes more until the aroma is strong and savory.

4. Include the chili powder and ground cumin and stir constantly to coat the onions and garlic.

5. Add the chicken broth and canned tomato sauce, and stir until combined.

6. Allow the flavors to meld and simmer for about 5 minutes.

7. Incorporate the sauce fully into the smooth peanut butter.

8. Add the dark chocolate finely chopped and the sugar, and stir until the melted chocolate and sauce is smooth.

9. Adjust as desired, tasting for balance and ensuring the seasoning is not too little or too much.

10. The mole sauce should be allowed to bubble away for another 10 minutes, as you stir it now and then. It will become a little more concentrated and a little more thickened, but it is in no way a “thick” sauce. Serve it warm with any number of proteins or vegetables.

Equipment Needed

1. Medium saucepan
2. Wooden spoon or heat-resistant spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Mixing bowl

FAQ

• Can I make this mole in advance?Indeed, this mole can be prepared ahead of time and kept in the refrigerator for as long as 3 days. Reheat gently, over low heat.
• Is there a substitute for peanut butter?Almond butter or sunflower seed butter can be used for a different taste profile.
• Can I use a different type of chocolate?Any dark chocolate may be used, but for the best flavor, it should contain a minimum of 70% cocoa.
• How can I make this recipe spicier?In order to increase the heat level, add a pinching of cayenne pepper or utilize a chili powder that is spicier.
• Is this mole sauce vegetarian?The text can contain various elements, and it can also do a lot of different functions. It can include chicken broth, but you can replace it with vegetable broth if you want it to be for a vegetarian audience.
• How should I store leftover mole sauce?Leftovers can be kept in the refrigerator in an airtight container for as long as 3 days. For longer storage, put them in the freezer, where they are safe for up to 3 months.

Substitutions and Variations

1 tablespoon olive oil instead of vegetable oil
Chop 1 small red onion, rather than using 1 medium onion.
Two tablespoons cocoa powder instead of dark chocolate (adjust sweetness as needed)
1 teaspoon paprika instead of chili powder for a flavor that’s a little less intense
Sunflower seed butter or almond butter can serve as alternatives to peanut butter.

Pro Tips

1. Smooth Peanut Butter Integration Before adding the peanut butter, warm it slightly in the microwave or allow it to sit at room temperature for a while. This will make it easier to incorporate into the sauce, preventing clumping.

2. Chocolate Melting Tip When adding the finely chopped dark chocolate, ensure the heat is low to prevent burning. Stir continuously until the chocolate is smoothly melted into the sauce, ensuring a rich and consistent flavor.

3. Flavor Development Allow the sauce to simmer gently after the initial mixing for at least 10 minutes. This slow cooking will enhance the depth of flavors, allowing the spices to fully bloom.

4. Salt and Sugar Balance Taste the sauce before serving and adjust seasoning as necessary. The sugar helps to balance the bitter notes from the chocolate and spices, so adjust accordingly based on your taste preference.

5. Storage and Reheating If you have leftovers, store the sauce in an airtight container in the refrigerator. When reheating, do so gently over low heat, adding a splash of chicken broth if the sauce has thickened too much. This will help preserve its smooth texture.