Mole sauce is a traditional Mexican sauce that can be served many different ways, including over meat such as chicken, in place of enchilada sauce, or as more of a dessert when served over fried plantains. While I think of it as savory, it does have a few ingredients that make it sweet as well. Mole sauce is one of those recipes whose flavor profile is complex and adds a ton of interest to any meal.

This version can be made in about 20 minutes with pretty basic ingredients you can find at most grocery stores.

Related: Looking for more great sauce recipes? Next up, try 3 easy spring roll sauces, stir fry sauce, chipotle sauce or cheese sauce.

Ingredients

• sweet onion
• olive oil
• garlic
• Chili powder
• Cumin
• Cinnamon
• salt
• Cilantro
• chicken broth
• chipotle peppers
• peanut butter
• brown sugar
• Cocoa

Directions

In a small to medium sized saucepan, heat the olive oil over medium heat. Cook the chopped onions for a few minutes, until softened. Then add the minced garlic and cook another minute. Stir in the chili powder, cumin, cinnamon and salt. Toast for another minute, then remove from heat.

Transfer the mixture to the blender. Add the remaining ingredients. Blend until smooth.

Now pour the mixture back into the saucepan and cook over low heat until everything is hot. Taste and add more salt if needed.

Tips & Substitutions

• You can swap the brown sugar for maple syrup.
• I tend to add more cilantro on top of whatever I serve this sauce with.
• If you want more heat, add another chipotle pepper to the sauce.
• If you don’t have a blender, a food processor or immersion blender can work well too.
• Store any unused sauce in an airtight container in the refrigerator for at least 5 days. Rewarm on the stovetop or microwave before use.

Serving Suggestions