Mole is not normally something you whip up in a flash. Traditionally, the complex flavors are developed over a looooong period of time. Lucky for you, this recipe uses a few shortcuts (hooray for peanut butter!) to get all of those delicious flavors in a much shorter period of time. I have to stop myself from eating all the sauce with a spoon.
- 2 tbsp vegetable oil
- 6-8 dried ancho chiles, stemmed and seeded*
- 3 cups chicken broth
- ½ large white onion, diced
- 1 jalapeno, chopped (seeded depending on spice preference)
- 5 cloves garlic, minced
- 1 tsp cumin
- ½ tsp ground cayenne pepper
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 2 tbsp AP flour
- 2 tbsp tomato paste
- 2 tbsp smooth peanut butter
- 1 tbsp + 2 tsp unsweetened cocoa powder
- 1 tsp fine sea salt
- 1 tbsp brown sugar
*Dried ancho chiles vary in size. Use 6-8 depending on how large/long each chile is (use 8 if they’re shorter and/or smaller). To seed the chiles, cut off the stems and then shake them upside down.
- Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add the ancho chiles and cook for 3-4 minutes, stirring occasionally, until the chiles are toasted and fragrant.
- Add the chiles and chicken broth to a blender, allowing the chiles to soak and rehydrate. Return the pan to the stove.
- Add remaining 1 tbsp vegetable oil to pan over medium heat. Add onion and jalapeno and saute for 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, cumin, cayenne pepper, oregano, cinnamon, allspice, and flour. Saute, stirring frequently, for 1-2 minutes until spices are fragrant. Remove pan from heat and add contents to the blender (with the chiles and chicken broth).
- Blend until the mixture is smooth.
- Return the mixture to the saucepan over medium-high heat. Whisk in the tomato paste, peanut butter, cocoa powder, salt, and sugar. Whisk until incorporated and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20-30 minutes until the sauce is thickened (this also allows all of the flavors to meld together). Taste and season with more salt if needed.
- Serve warm.
- Sauce can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.