Easy Holay Mole Sauce is a variation on the beautifully complex recipe that is traditionally a labor of love. With a few substitutions and some time saving methods this sauce comes together in just 15 minutes and tastes like it took all day long to prepare. It’s rich, dark, delicious, and has all the classic flavors of traditional Mexican mole. It’s perfect to have on hand for tacos, enchiladas, burritos, chili, and so much more!
How to Use Easy Holay Mole Sauce
- Peppers: Use it as a sauce for stuffed bell peppers or poblanos.
- Soups: It’d be a great addition to chilis, soups and stews for an extra layer of flavor.
- Grains & Legumes: Stir it into rice, any grain or beans for a punched up side dish.
- Meat: Smother baked or grilled chicken, pork chops or steak with the sauce.
- Slow Cooker: Throw it in a slow cooker with some chicken breasts for a super easy shredded chicken taco dinner.
- Veggies: Serve it over roasted or sauteed veggies.
- Mexican Food: Burritos, tacos, nachos, enchiladas, tostadas, any classic Mexican dish.
- Dips and Apps: Use in queso, dips, guacamole, empanadas and quesadillas.
- Breakfast: Add it to eggs, breakfast burittos, chilaquiles, huevos rancheros.
How to Store Mole Sauce
- Freezer Storage: I love having this mole sauce in my back pocket for a day where I don’t have time to cook or when I don’t feel like cooking. This recipe makes quit a bit, so you’ll for sure have leftovers. Either way, if you have leftovers or are making a batch to put back for later, just transfer the sauce into freezer safe containers or ziplock bags. Freeze for up to 3 to 4 months.
- Refrigerator: Store in sealed tupperware or container in the fridge for up to 3 to 4 days.
If you make this Easy Holay Mole Sauce, make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Easy Holay Mole Sauce
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: About 3 Cups 1x
- Category: Sauce
- Method: Stovertop
- Cuisine: Mexican
Description
Easy Holay Mole Sauce is a quick and easy variation on the beautifully complex recipe that is traditionally a labor of love. It’s rich, dark, delicious, and has all the classic flavors of traditional Mexican mole. It’s perfect to have on hand for tacos, enchiladas, burritos, chili, and so much more!
Ingredients
1 Tbsp. EVOO
1 large onion, chopped
3 cloves garlic, minced
3 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. cinnamon
1 tsp. oregano
28 oz. can fire roasted tomatoes
1/2 c. low sodium vegetable broth
1/4 c. raisins
2 Tbsp. almond butter
1 Tbsp. cocoa powder
2 canned chipotle chiles, roughly chopped
Instructions
Warm EVOO in medium saucepan over medium high heat. Add the onion and saute until tender and lightly browned. Add garlic an saute for another minute.
Stir in chili powder, cumin, cinnamon and oregano, cook for one minute while stirring. Add in fire roasted tomatoes, vegetable broth, raisins, almond butter, cocoa powder, chipotle chiles and stir until combined. Reduce heat to low and simmer for 10 minutes.
Blend with an immersion blender and puree until very smooth. Or let the mixture cool for 5 to 10 minutes and VERY carefully transfer and puree small batches of the mixture in a blender.*
Notes
*If using a stand blender, be cautious blending hot foods. Steam from the food creates pressure and can cause the liquid to explode out the top, putting you at risk for a burn and one hot mess. Start with small batches, no more than 1/3 of the way full. Remove the feeder cap from the lid, so some steam can escape. Place a kitchen towel over the top of the lid, covering the opening for extra precaution. Blend at the lowest speed and gradually increasing as needed.
Keywords: mole, mole sauce, easy mole, easy, quick mole, fast mole, authentic mole, mexican, make-ahead, cinco-de-mayo, freezer-friendly
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