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
- 1/2 tsp cinnamon
- 1/4 tsp cumin powder
- 1/4 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
Remove stems and seeds from dried chiles and tear into pieces.
- Toast in a dry skillet for 20 to 30 seconds per side.
- Soak in warm water for 15 minutes, then drain.
- In the same skillet, add a little oil and saute the onion for 4 to 5 minutes.
- Add garlic, tomato, and sesame seeds, and cook for 3 more minutes.
Transfer the sauteed mixture to a blender:
- Add the soaked chiles, peanut butter, chocolate or cocoa, cinnamon, cumin, cloves, torn tortilla, and 1 cup of broth. Blend until smooth, adding more broth if too thick.
- Pour the blended mole into a saucepan and add the remaining broth. Simmer on low for 15 to 20 minutes, stirring occasionally.
- Adjust seasoning and consistency as needed.
Notes
For a silkier sauce, blend the ingredients while still warm, which helps the peanut butter and chocolate fully incorporate. If the sauce thickens too much after simmering, thin it with a splash of hot broth.