Description
How to make Quick & Easy Mole Rojo Sauce (aka Red Mole) with amazing flavor in under 20 minutes! Use this with meat, tofu, beans, or as a flavorful sauce for enchiladas, burritos, taco meat, or taquitos! Makes 2 1/2 cups.
Ingredients
Quick Mole Sauce:
- 1/2 cup veggie broth, chicken stock or water. More for thinning.
- 15-ounce can tomato sauce (or diced tomatoes and juices)
- 2 tablespoons olive oil
- 4 cloves garlic
- 1/2 an onion- rough diced
- 1–2 tablespoons soy sauce
- 1–3 chipotle chilies in adobo sauce, plus 2 Tablespoon adobo sauce (see notes)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1 teaspoon oregano- optional
- 1/2 teaspoon cinnamon
- pinch cloves (optional)
- 1/2 tsp salt and pepper, more to taste
- ——–
- 4 tablespoons sesame tahini paste, peanut butter or almond butter
- 2 ounces semi-sweet or bitter-sweet dark chocolate squares
- Toasted sesame seeds
Instructions
- Blend. Place all the ingredients (EXCEPT the chocolate, tahini paste and sesame seeds) in a blender. Blend until very smooth.
- Cook the Sauce. Place this blended Mole sauce in a medium pot, bring it to a simmer over medium heat, and cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in tahini sauce and chocolate until melted and combined.
- Taste, adjust salt and sweetness. Add 1-3 teaspoons of agave or maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat, a splash more soy sauce for depth (or salt, or a bouillon cube!) Make sure you can taste a hint of cinnamon; if not add a little more. You want a nice balance between salt, sweet, spicy, with depth.
- To loosen the sauce, add more stock or water until desired consistency.
- Use with chicken, enchiladas, beans, and sprinkle with sesame seeds if desired.
Notes
The sauce will keep up to 5 days in the refrigerator and freezes well!
Chipotle substitutes: Feel free to use dried Mexican chilies (remove seeds and simmer them gently first to hydrate before adding to the blender). You can add ground chipotle powder to taste (be careful, it’s spicy!) You can also “up” the chili powder by 1-2 teaspoons and add 1-2 teaspoons of smoked paprika.
Nutrition
- Serving Size: ¼ cup
- Calories: 128
- Sugar: 4.7 g
- Sodium: 208.9 mg
- Fat: 9.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 10.3 g
- Fiber: 2.5 g
- Protein: 2.7 g
- Cholesterol: 0.4 mg