Dark chocolate melts into straightforward mole sauce

“Straightforward mole sauce” doubtless sounds a little oxymoronic, but here’s what it means:

  1. You don’t have to roast or peel any peppers.
  2. You only have to use two pans.
  3. After one round of sauté, you’re basically just adding things to the blender and hitting “blend.”

Straightforward mole sauce is definitely a case where you want to have everything out and ready to go. The things below will either go in a saute pan or a blender.

Ingredients for straightforward mole sauce are best laid out ahead of time.

This, of course, is but one version, though there are not too many straightforward mole sauces out there. Indeed, many of them boast about how complicated they are. Like any dish closely associated with a particular location—think kimchi or gnocchi—mole exists in as many different incarnations as there are cooks. This somewhat ancient article from the NYTimes, “On a Quest for Ultimate Mole Sauce,” does a pretty good job of explaining just how complicated a dish it is.

A cook named Margaret Shakespeare inspired me. I adapted it from her recipe in the Great Meals in Minutes: Mexican Meals cookbook (Time-Life Books, 1984). i like it very much in this vegan mole bowl recipe. It also works just dandy on a thing that, here is Michigan, is called a “wet burrito”—in other words, your basic burrito, with rice, beans, veggies, meat if you eat it, drenched in sauce. In that case, consider thinning it down.

Here, you can see the sauce before the chocolate melts in, chocolate naturally being the key ingredient.

Chocolate is ready to melt into a straightforward mole sauce.

And here it is, all blended up and lovely, dark, and deep on the Vegan Mole Bowl.

It goes wonderfully with savory, sweet, creamy—you name it. Cilantro is a marvelous foil. You can pour the finished batch in a glass jar, and unlike the kind you’d buy ready made, you’ll know exactly what’s in it.

Enjoy!

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Mole Sauce
Dark chocolate melts into straightforward mole sauce
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Cuisine Mexican
Servings
Ingredients
Cuisine Mexican
Servings
Ingredients
Dark chocolate melts into straightforward mole sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the broth separately over medium high heat, to a high simmer or very low boil. Grind the almonds in a coffee grinder or food processor. Heat the peanut oil in a flat-bottomed skillet over medium high heat. Tear up the tortilla in smallish pieces and add to oil. Add ground almonds and sesame seeds and reduce heat to medium; stir until brown, approximately 4 minutes.
  2. Scrape almond mixture into a blender along with 1/4 cup of the hot broth. Process on low to medium speed; as motor runs, add chili powder, paprika and cayenne, then the raisins, chopped onions and garlic, and tomato puree. Slowly add remaining stock, then process on high. Pour back into pan on the stove and heat over low-medium heat. Add chocolate, extracts, and cinnamon and cloves. Stir to melt chocolate, and continue to cook over low-medium heat.
  3. Mole sauce can be stored for up to a week in the refrigerator. Great for using in bowls, wet burritos, and, if thinned with a little broth, as a super rich enchilada sauce.
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