Authentic Mole Sauce Recipe

Vegetable oil: Used for sautéing the onions and garlic, providing a base for the sauce.

Onion: Adds a sweet and savory depth to the sauce.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Chicken broth: Provides a rich and savory liquid base for the sauce.

Peanut butter: Adds creaminess and a subtle nutty flavor to the sauce.

Cocoa powder: Contributes a deep, earthy flavor and a hint of bitterness.

Ground cumin: Adds a warm, earthy spice to the sauce.

Ground cinnamon: Provides a sweet and aromatic note.

Dried oregano: Adds a slightly bitter and herbal flavor.

Tomato sauce: Gives the sauce a rich and tangy base.

Sugar: Balances the flavors with a touch of sweetness.

Salt: Enhances all the flavors in the sauce.

When preparing this mole sauce, it's crucial to toast the spices before adding them to the mixture. This technique enhances the flavors and brings out the aromatic qualities of the cumin, cinnamon, and oregano. To do this, simply heat a dry skillet over medium heat and add the spices, stirring constantly until they become fragrant, usually about 1-2 minutes. Then, proceed with the recipe as directed. This extra step can make a significant difference in the depth and complexity of your mole sauce.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the sauce.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, suitable for those with peanut allergies.

• cocoa powder - Substitute with unsweetened chocolate: Unsweetened chocolate can be melted and used to provide a similar depth of flavor.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile, though it is less earthy.

• ground cinnamon - Substitute with ground allspice: Ground allspice can mimic the warm, spicy notes of cinnamon.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to provide a similar texture and flavor, though they may be slightly chunkier.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will also add a bit of extra moisture.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• Allow the mole sauce to cool completely before storing. This prevents condensation, which can lead to spoilage.

• Transfer the sauce into airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of space at the top to allow for expansion.

• Label each container or bag with the date and contents. This helps you keep track of how long the mole sauce has been stored.

• Store the sauce in the refrigerator for up to one week. For longer storage, place the containers or bags in the freezer, where the sauce can be kept for up to three months.

• When ready to use, thaw the mole sauce in the refrigerator overnight. If you're in a hurry, you can also thaw it in a microwave using the defrost setting.

• Reheat the sauce gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce is too thick, add a splash of chicken broth or water to reach the desired consistency.

• For added freshness, consider adding a squeeze of lime juice or a handful of chopped cilantro just before serving. This can brighten up the flavors after storage.

• For stovetop reheating:

  1. Place the leftover mole sauce in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the sauce is too thick, add a splash of chicken broth or water to reach the desired consistency.
  4. Continue to heat until the sauce is warmed through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer the mole sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If needed, continue heating in 1-minute increments until the sauce is hot.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Place the mole sauce in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for 20-30 minutes, stirring halfway through to ensure even heating.
  4. If the sauce appears too thick, add a bit of chicken broth or water and stir well.

• For slow cooker reheating:

  1. Transfer the mole sauce to the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the sauce is too thick, add a small amount of chicken broth or water to achieve the desired consistency.

• Large pot: Essential for cooking the sauce, allowing enough space for all ingredients to combine and simmer.

• Wooden spoon: Ideal for stirring the sauce to ensure all ingredients are well mixed and to prevent sticking.

• Measuring cups: Necessary for accurately measuring the chicken broth, peanut butter, and tomato sauce.

• Measuring spoons: Used to measure smaller quantities of ingredients like cocoa powder, cumin, cinnamon, oregano, sugar, and salt.

• Chef's knife: Perfect for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Blender: Used to blend the sauce until smooth after it has simmered for an hour.

• Ladle: Useful for transferring the sauce from the pot to the blender and back.

• Heat-resistant spatula: Handy for scraping down the sides of the pot and blender to ensure all sauce is used.

• Stove: Required for heating the pot and cooking the sauce.

• Timer: Helps keep track of the cooking and simmering times to ensure the sauce is cooked perfectly.

Pre-chop ingredients: Chop the onion and garlic in advance to save time during cooking.

Use a blender: Blend the sauce directly in the pot with an immersion blender to avoid extra dishes.

Measure spices ahead: Pre-measure the cumin, cinnamon, and oregano to streamline the cooking process.

Simmer efficiently: Use a wide pot to allow the sauce to reduce faster, cutting down on simmering time.

Double the recipe: Make a larger batch and freeze portions for future use, saving time on busy days.