Mole with Peanut Butter and Chocolate Recipe
This easy mole with peanut butter and chocolate recipe is bold, rich, smoky, and a little sweet. It has Mexican flavors with a shortcut twist peanut butter and chocolate for a deeply satisfying sauce, which is perfect with chicken, rice, or enchiladas.
Ingredients
Core Ingredients:
- 2 dried ancho chiles
- 1 dried pasilla chile optional
- 1 medium onion chopped
- 3 garlic cloves
- 1 tomato chopped
- 2 tbsp smooth peanut butter natural, no sugar
- 2 tbsp cocoa powder or 1 oz dark chocolate 70% cocoa
- 1 tbsp sesame seeds
- 1 corn tortilla torn into pieces
- ½ tsp cinnamon
- ¼ tsp cumin powder
- ¼ tsp ground cloves
- 2 cups chicken or vegetable broth low-sodium
- Salt and pepper to taste
Optional Add-ins:
- 1 tsp brown sugar or maple syrup
- A pinch of chili flakes
- 1 tbsp raisins
Instructions
Step 1: Prep and Toast the Chiles
- Remove stems and seeds from the dried chiles and tear them into pieces.
- Toast in a dry skillet over medium heat for 20–30 seconds per side.
- Soak toasted chiles in warm water for 15 minutes, then drain and set aside.
Step 2: Sauté the Veggies
- In the same skillet, add a little oil.
- Sauté chopped onion for 4–5 minutes.
- Add garlic, tomato, and sesame seeds. Cook for 3 minutes.
Step 3: Blend the Mole
- Transfer the mixture to a blender. Add:
- Soaked chiles
- Peanut butter
- Chocolate or cocoa
- Cinnamon, cumin, cloves
- Torn tortilla
- 1 cup broth
- Blend until smooth. Add more broth if too thick.
Step 4: Simmer to Finish
- Pour blended mole into a saucepan.
- Add remaining broth. Simmer on low for 15–20 minutes, stirring occasionally.
- Adjust seasoning and consistency as needed.
Notes
If you want a super smooth mole sauce, you should blend all the ingredients while they’re still warm.
This will help the peanut butter and chocolate mix together.
If your sauce gets too thick, add a little hot broth or water to thin it out.
Besides this, you should taste it and add a pinch of salt or sugar if it needs a little balance.