Mole with Peanut Butter and Chocolate Recipe
This 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
This mole with peanut butter and chocolate recipe is a bold blend of smoky, sweet, and savory flavors. All of them might be there in pantry like peanut butter and cocoa.