Easy Mole Sauce
Easy Mole Sauce
This recipe showcases all the delicious flavors of traditional Mexican mole sauce, but is quick enough to whip up on a weeknight.Recipe courtesy of Nestlé
Prep Time
20
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 1.07 hours
Ingredients
- 4 dried pasilla chiles, stemmed, seeded if desired
- 1/4 cup pepitas
- 2 tablespoon sesame seeds
- 4 tablespoon vegetable oil, divided
- 1 large onion, chopped
- 3 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1/2 teaspoon anise seeds
- 1/8 teaspoon ground cloves
- 1 can (14.5 oz) whole tomatoes, undrained
- 2 small toasted corn tortillas, crushed
- 3 tablespoon creamy peanut butter
- 2 tablespoon raisins
- 4 teaspoon maggi granulated chicken flavor bouillon
- 1 and ½ tablets nestlé® abuelita™ chocolate drink mix, chopped
Directions
- PLACE chiles in medium bowl.
- Cover with 2 cups hot water.
- Let stand for 30 minutes.
- TOAST pepitas and sesame seeds in large saucepan.
- Remove from pan.
- HEAT 2 tbsp oil in same saucepan over medium-high heat.
- Cook onion and garlic, stirring occasionally, until tender.
- Add oregano, anise seeds, and ground cloves.
- Cook, stirring occasionally, for 1 minute.
- PLACE chiles and 1 cup water, onion mixture, tomatoes and juice, tortillas, pepitas and sesame seeds, peanut butter, raisins, and bouillon in blender.
- Cover and blend until smooth.
- HEAT remaining 1 tbsp oil in same saucepan over medium heat.
- Add pureed mixture and NESTLÉ®ABUELITA™ chocolate mix tablets.
- Cook, stirring constantly, for 8 minutes or until puree is thickened.
- Strain through a medium sieve for smoother consistency.
- SERVE over chicken, shrimp, enchiladas or tacos.
- Mole sauce may be refrigerated or frozen for later use.
- REHEATING:
- HEAT mole sauce in large saucepan over medium heat, adding enough stock (about 1 to 2 cups) to dilute sauce to desired consistency.
- Season to taste.