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