Mole Sauce Peanut Butter Base
Transform your kitchen with this rich and velvety Mole Sauce featuring an unexpected twist: a creamy peanut butter base. This recipe combines the smoky depth of dried ancho and guajillo chilies with warm spices like cinnamon, cumin, and coriander, perfectly balanced by a touch of unsweetened cocoa powder for that signature mole flavor. The peanut butter adds a luscious creaminess, bringing a unique yet authentic flair to this Mexican-inspired sauce. Easy to prepare in under an hour, it’s perfect for drizzling over roasted chicken, grilled vegetables, or even rice and beans. Garnished with fresh cilantro, this versatile and flavorful sauce is a game-changer for weeknight meals or special occasions. Master the art of homemade mole and elevate your culinary repertoire today!
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Recipe Information
Ingredients
- 3 pieces Dried ancho chilies
- 2 pieces Dried guajillo chilies
- 2 cups Hot water
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 3 tablespoons Tomato paste
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 tablespoon Unsweetened cocoa powder
- 1 cup Creamy peanut butter
- 2 cups Chicken or vegetable stock
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
Instructions
Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for 1-2 minutes, until fragrant. Be careful not to burn them.
Place the toasted chilies in a bowl and pour 2 cups of hot water over them. Let them soak for 10 minutes until softened.
Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic to the pan and cook for 1 minute more, until fragrant.
Stir in the tomato paste, cinnamon, cumin, and coriander. Cook for 2-3 minutes, allowing the spices to bloom and the paste to caramelize slightly.
Drain the soaked chilies and remove their stems and seeds. Add the chilies to the saucepan along with the cocoa powder and stir to combine.
Transfer the mixture to a blender. Add the peanut butter and 2 cups of chicken or vegetable stock. Blend on high until smooth and creamy.
Pour the blended mole sauce back into the saucepan and simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and sugar, adjusting to taste.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 39.5 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3421 mg | 73% | |
*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.
