Mole is a robust, flavourful sauce from Mexico. It’s smokey, spicy, and sweet! Mole features a unique combination of ingredients that create a very special flavour profile. Traditionally, it’s added to such dishes as enchiladas, stuffed peppers, or tamales. We recommend experimenting!
Ingredients
Conscious Cacao (1/3 cup finely chopped)
Dried whole chilis (3-6)
Black raisins (1 cup)
Vegetable broth (4 cups)
Whole onion diced
Garlic (6-8 cloves)
Peanut butter (1/4 cup)
Chili powder (3 teaspoons)
Ground cumin (3 teaspoons)
Dried oregano (2 teaspoons)
Cinnamon (2 teaspoons)
Nutmeg (1/2 teaspoon)
Black pepper (1/2 teaspoon)
Coconut oil (2 tablespoons)
Agave syrup (optional)
Remove seeds and stem from dried chilis. Chop/tear apart chilis. Cook over a dry skillet on medium heat for 3-4 minutes to release their oil.
Add chilis and broth to a pot, bring to boil, and let simmer on low while covered for 10 minutes.
Add raisins, stir, and simmer for 10 more minutes.
In a separate pan over medium heat, sauté onions and garlic in coconut oil till they are golden.
Mix spices in bowl (chill powder, ground cumin, dried oregano, cinnamon, nutmeg, & black pepper). Add spices to onion & garlic and cook for another 1-2 minutes.
Put chili/raisin vegetable both & onion garlic mix into blender. Blend till mix is smooth.
Return sauce to pot and add Cacao & peanut butter. Over low heat, whisk/stir till they are melted and combined with the sauce.
Taste your sauce! According to your tastes, you may add Agave syrup for sweetness or additional spices.
This recipe makes about 4 cups of Cacao mole sauce. Enjoy and let us know how you use your mole sauce!
Roasted bell pepper, broccoli, carrots, & black beans covered with Cacao mole sauce. Yummylicious!!!
Spinach black bean enchilada with Cacao mole sauce, straight fire!
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