Easy-Peasy Mexican Mole Sauce
Traditional mole sauce requires roughly 274 ingredients and 18 days of preparation, so we’ve simplified it so you can have chocolate for dinner any time you want. This particular recipe is quite mild, so if you’d like more heat, rehydrate a dried Mexican hot pepper and add it as you’re blending the remaining ingredients.
EASY MOLE SAUCE
Makes about 2 cups
2 tablespoons sesame seeds
¼ cup sliced almonds
1 tablespoon olive oil
1 medium onion
2 cloves garlic
1 medium tomato
¼ cup raisins
½ teaspoon cinnamon
¼ teaspoon cloves
1 ounce dark chocolate (90% or higher), chopped
1 chili in adobo sauce
Salt and pepper, to taste
Step 1: Assemble your ingredients.
Step 2: Over medium heat in a large pan, toast the sesame seeds and almonds. It’ll just take a few minutes (cook until light golden in colour and somewhat fragrant); transfer them to a plate, and return the pan to the stovetop.
Step 3: Heat the oil in the pan, and roughly chop up the onion and garlic. Add to the pan, generously season with salt and pepper, and cook, stirring often, until onions are soft and begin to turn translucent.
Step 4: Dice the tomato and add it to the onion and garlic. Cook for 5 minutes, stirring often.
Step 5: Add the raisins, cinnamon, and cloves to the pan, and cook for one minute, stirring constantly.
Step 6: Transfer the contents of the pan to a blender or food processor. Add the chocolate, chili, and toasted almonds and sesame seeds, cover, and blend until smooth. Add 2 tablespoons of water to the mixture, and continue to blend for another 30 seconds. Check the flavour, and if needed, season with additional salt and pepper.
Step 7: Serve sauce immediately, or store in an airtight container for up to one week for later use.