21
Mole Sauce
There are many varieties of mole sauce. Ours is full–flavored
yet mild – perfect over chicken and rice.
Makes about 4 cups
2
tablespoons olive oil
1
medium onion, chopped
3
garlic cloves, chopped
2
tablespoons chili powder
¼
teaspoon ground cinnamon
¼
teaspoon ground cumin
¼
teaspoon ground coriander
1
teaspoon kosher salt
1
corn tortilla, cut into small pieces
¼
cup toasted almonds
2
tablespoons natural peanut butter
2
cans (4 to 5 ounces each) chopped green chilies
1
large can (28 ounces) diced tomatoes, liquid drained
1½
cups chicken broth, reduced sodium
¼
cup raisins
2
tablespoons cocoa powder
1
teaspoon granulated sugar
1. Put the olive oil into a medium saucepan and set over medium heat. Add the
onion and sauté until soft and translucent, about 5 to 8 minutes. Reduce heat
to low and add the garlic. Stir until coated with oil and fragrant. Add the spices
and salt. Cook until spices are well distributed and the onion and garlic are
coated, about 1 minute. Stir in the tortilla, almonds and peanut butter,
and then add the remaining ingredients and stir to combine. Cover and bring
to a boil over medium heat. Reduce heat and let simmer for about 45 minutes,
loosely covered and stirring occasionally.
2. Once sauce has simmered, use the blending shaft to blend, starting on low
and gradually raising to medium, until puréed. If using a larger saucepan,
tilt the pan to one side away from you to ensure that the protective guard of
the blending shaft is fully submerged to prevent splatter. If sauce is too thick,
thin out with a bit more broth.
3. Taste and adjust seasonings as desired.
Nutritional information per serving (2 tablespoons):
Calories 36 (48% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 180mg • calc. 17mg • fiber 1g
