Sauces and Dressings
Mole Sauce
Makes about 4 cups
Mole Sauce
Makes about 4 cups
These are many varieties of mole sauce. Ours is full flavored
yet mild – perfect over chicken and rice.
Nutritional information per serving (2 tablespoons):Calories 36 (48% from fat)
carb. 4g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 180mg
calc. 17mg
fiber 1g
carb. 4g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 180mg
calc. 17mg
fiber 1g
Ingredients
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 3garlic cloves, chopped
- 2tablespoons chili powder
- ¼teaspoon ground cinnamon
- ¼teaspoon ground cumin
- ¼teaspoon ground coriander
- 1teaspoon kosher salt
- 1corn tortilla, cut into small pieces
- ¼cup toasted almonds
- 2tablespoons natural peanut butter
- 2 cans (4 to 5 ounce) chopped green chilies
- 1can (28 ounce) diced tomatoes, liquid drained
- 1½ cups chicken broth, reduced sodium
- ¼cup raisins
- 2tablespoons cocoa powder
- 1teaspoon granulated sugar
Preparation
- 1.Put the olive oil in a medium saucepan and set over medium heat. Add the onion and sauté until soft and translucent, about 5 to 8 minutes. Reduce heat to low and add the garlic. Stir until coated with oil and fragrant. Add the spices and salt. Cook until spices are well distributed and the onion and garlic are coated, about 1 minute. First stir in the tortilla, almonds and peanut butter, and then add the remaining ingredients and stir to combine. Cover and bring to a boil over medium heat. Reduce heat and let simmer for about 45 minutes, loosely covered and stirring occasionally.
- 2.Once sauce has simmered, use the blending shaft to blend until puréed. If using a larger saucepan, tilt the pan to one side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter. If sauce is too thick, thin out with a bit more broth.
- 3.Taste and adjust seasonings as desired.
