Mole De Cacahuate Peanut Mole Mexican Peanut Sauce
Dive into the rich, nutty flavors of Mole de Cacahuate, a traditional Mexican peanut mole sauce that strikes the perfect harmony between smoky, savory, and slightly sweet. This velvety sauce is crafted with roasted peanuts, dried guajillo and ancho chiles, charred tomatoes, and warming spices like cinnamon and cumin, creating a deeply flavorful base. Thickened with torn corn tortillas and simmered to perfection in broth, this recipe embodies the essence of authentic Mexican cuisine. Whether ladled over tender proteins, hearty vegetables, or fluffy rice, this versatile sauce is a crowd-pleaser bursting with bold, complex flavors. Perfect for your next culinary adventure, this peanut mole sauce will transport your taste buds straight to the heart of Mexico!
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Recipe Information
Ingredients
- 1 cup Unsalted peanuts
- 3 units Dried guajillo chiles (stems and seeds removed)
- 2 units Dried ancho chiles (stems and seeds removed)
- 2 units Roma tomatoes
- 1 unit White onion (quartered)
- 3 units Garlic cloves (peeled)
- 1 unit Cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon Ground cumin
- 3 cups Chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon Brown sugar (optional, to taste)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Vegetable oil (or lard)
- 2 units Corn tortillas (torn into small pieces)
- 0.5 cup Water (if needed, to adjust consistency)
Instructions
Heat a large skillet or griddle over medium heat. Toast the dried guajillo and ancho chiles for 10-15 seconds on each side, until fragrant and slightly pliable. Be careful not to burn them, as this can make the mole bitter.
Transfer the toasted chiles to a bowl and cover with warm water. Let them soak for 10-15 minutes, until softened.
Meanwhile, in the same skillet, dry roast the peanuts for about 3-5 minutes until golden and fragrant. Set aside.
Char the tomatoes, onion quarters, and garlic cloves in the skillet, turning occasionally, until they are slightly blackened and softened. This process will take about 10 minutes. Remove from heat.
Drain the soaked chiles and add them to a blender along with the roasted peanuts, charred tomatoes, onion, garlic, cinnamon stick (or ground cinnamon), ground cumin, torn tortillas, and 2 cups of chicken broth. Blend until smooth and creamy. Add a little water if needed to help the blender get going.
Heat the vegetable oil in a large pot over medium heat. Strain the blended mixture through a fine-mesh sieve directly into the pot, pressing with a spatula to extract as much liquid as possible. Discard the solids left in the sieve.
Cook the mole sauce, stirring frequently, for about 10 minutes until it thickens and deepens in color.
Stir in the remaining 1 cup of chicken broth and cook for another 10 minutes, stirring occasionally. Taste and adjust the seasoning with salt and brown sugar, if desired.
If the mole is too thick, add water in small increments until you achieve your desired consistency. Cook for a final 5 minutes to combine all flavors.
Serve the peanut mole sauce warm over your choice of protein, vegetables, or rice. Garnish with a sprinkle of chopped peanuts, fresh cilantro, or a squeeze of lime, if desired.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
