I am a huge fan of mole (and really, if you are reading this site, there’s a good chance you are, too.) I’m not always a fan, however, of spending hours making one, so I developed this 30 minute mole recipe so I could have something that was nearly as good as the traditional mole without the intense time commitment. It’s based on a mole poblano, but it doesn’t have all the ingredients that go into it, just what’s necessary to get to the essence of the sauce.
3 ancho chiles, stems removed
3 guajillo chiles, stems removed
1 white onion, chopped
1 Roma tomato
About 2 cups of water (enough to barely cover the onion and chiles)
2 cloves of garlic
1/4 cup of roasted, salted peanuts
1 ounce of dark semi-sweet chocolate
1 to 2 chipotles in adobo
1 ounce of piloncillo or 2 teaspoons of brown sugar
1 teaspoon of dried Mexican oregano
Pinch of cinnamon
Pinch of black pepper
Pinch of allspice
Salt to taste
Option: 3 tablespoons of olive oil
Cover the chiles and onion with water and add the tomato. Simmer these for 10 minutes. Transfer them to a blender, along with the simmering water and all the other ingredients and puree into a smooth sauce. You can use as is or, to develop the flavor more, heat the oil to medium heat and fry the mole for 10 to 15 minutes.
“You can use this mole as a sauce for a host of different ingredients. In the picture above, I combined it with hominy, chayote squash, and seitan strips and served chard wilted in mojo de ajo on the side.”
How to Use the Mole
- Use it as is as a finishing sauce for veggies.
- Thin it out with water to use as a soup base.
- Add some extra sugar and use it as a mole bbq sauce.
- Use it as a taco sauce.
- Use it as a simmering sauce by adding an extra half cup of water.