Quick & Flavorful 20-Minute Mole Sauce
20-Minute Mole Sauce
20-Minute Mole Sauce
Ingredients
- 2 tablespoons cooking oil
- 1 cup chopped white onion
- 4 cloves garlic (peeled and finely chopped)
- (optional) 1 jalapeño (seeded and chopped)
- 1/4 cup chili seasoning*
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 1/2 cups vegetable broth
- 2 tablespoons creamy almond butter (or your choice of nut or seed butter)
- 1 tablespoon tomato purée
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sea salt
Instructions
Step 1
To start your mole sauce, grab a medium saucepan and pour in a couple of tablespoons of oil. Place it over medium-high heat, letting the oil warm up for a minute or two until it shimmers. While that’s heating, chop one medium onion into small pieces. Once the oil is ready, add the diced onion to the pan. Sauté for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. Next, mince a few cloves of garlic and, if you’re using jalapeño, chop that up too. Toss the garlic and jalapeño into the pan, cooking them together for another 1 to 2 minutes. You’ll know they’re ready when the kitchen fills with that wonderful aroma. Now, it’s time to add your spices! Sprinkle in chili powder, a tablespoon of flour, a pinch of cinnamon, cumin, and oregano. Stir everything together until it’s well combined, and continue to sauté for another minute, keeping an eye on it to ensure it doesn’t stick or burn. You’re building a flavor base that’s going to make your mole truly special!
Step 2
Once your pan has cooled down a bit from the heat, it's time to bring all those delicious flavors together. Pour in the vegetable stock, making sure to scrape up any bits stuck to the bottom of the pan—those little morsels are packed with flavor! Stir everything together gently until it’s well combined, and you see a smooth consistency. This should take just a minute or so, and you’ll know it’s ready when the mixture looks rich and cohesive, inviting you to the next delicious step in your mole sauce journey.
Step 3
To make your mole sauce silky smooth, grab your immersion blender and carefully blend the mixture right in the pot. Blend until the sauce is completely smooth and has a velvety texture, which should take about 1-2 minutes. If you don’t have an immersion blender, you can transfer the mixture to a traditional blender in two small batches. Just be sure to let it cool for a few minutes first to avoid any splatter. When blending, fill the blender only halfway to allow steam to escape safely. Blend each batch until the sauce is perfectly smooth and then return it to the pot, ready for the next delicious steps!
Step 4
Now that we’ve prepped our lovely ingredients, let’s bring everything together! Place your saucepan back on the stove over medium-high heat. Then, add in the almond butter, tomato paste, cocoa powder, and a generous pinch of sea salt. As you whisk these ingredients together, watch for that beautiful blend to form—a creamy, rich mixture that should come together quickly. Keep stirring as you cook, and soon enough, you’ll notice it begins to bubble gently. Let it simmer for about 4-5 minutes, stirring occasionally, until the sauce thickens and you can see the steam rising. This is where the magic happens—your sauce is becoming something special!
Step 5
Once your sauce is bubbling gently, reduce the heat to medium-low. This will allow the flavors to meld beautifully without boiling away the richness. Take a moment to taste your creation; you want to see how the flavors are coming together. If it feels a bit flat, sprinkle in a little more salt, stirring well to incorporate. Keep tasting as you go — this is your chance to make it perfect! The sauce should have a well-rounded flavor, so don’t be shy about adjusting to your liking.
Step 6
After you’ve savored your delicious mole sauce, you have a couple of great options for storing it. If you want to enjoy it warm, simply ladle it into bowls and serve it right away. If you prefer to save some for later, let the sauce cool to room temperature first. Then, transfer it into a sealed container and pop it in the fridge, where it will stay fresh for up to three days. Alternatively, if you want to keep it longer, you can freeze the sauce. Just make sure to use a freezer-safe container, and it will be good for up to three months. When you’re ready to use it, remember to thaw it in the fridge overnight for the best results!
Nutrition Information
My Tip
To really enhance the depth of flavor in your mole sauce, toast the chili powder in the pan for about 30 seconds before adding the flour and spices. This quick step will help release its essential oils and make your sauce taste even more vibrant and rich.
Leftovers
To store your delicious mole sauce, transfer it to an airtight glass container for optimal flavor retention in the fridge, where it will keep for up to a week. When you're ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally, until warmed through—this helps maintain its rich texture and flavor.
Make It Your Own
For a delightful twist, try swapping the all-purpose flour for cornstarch to make your mole sauce gluten-free. This will still give you that wonderful thickness without the gluten, perfect for everyone to enjoy!
