Quick Mole Sauce with Chipotle and Cocoa
A streamlined take on Mexico's complex mole negro, this shortcut version blends smoky chipotle, rich cocoa, warm spices, and toasted almonds into a glossy sauce ready in under 30 minutes. Serve over chicken, turkey, or enchiladas for weeknight dinners that taste like you spent hours cooking. The combination of heat, sweetness, and depth makes this version a reliable weeknight solution when traditional long-simmered mole isn't feasible.
Ingredients
- 1 tablespoon neutral oil
- ½ onion, chopped
- 2 clove garlic, chopped
- 2 cup broth, vegetable or chicken
- 1 chipotle chile pepper, from can in adobo
- ¼ cup raisins
- 2 tablespoon cocoa powder
- 1 ½ tablespoon all-purpose flourcornstarch0.75:1gluten-freegluten-free
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- 1 tablespoon almond butter
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- 1
Heat oil in a saucepan over medium-high heat.
- 2
Saute onion and garlic for 8 minutes until softened.
- 3
Add broth, chipotle pepper, raisins, cocoa powder, flour, almond butter, chili powder, cumin, oregano, cinnamon, and salt. Stir well to combine.
- 4
Lower heat to a simmer, cover the pan, and cook for 10 minutes.
- 5
Remove from heat and let cool slightly.
- 6
Transfer to a blender and blend until completely smooth.
- 7
Store in an airtight container.
Tips
Blend the cooled sauce in batches if your blender is small; overcrowding prevents smooth texture.
Toast whole cumin and oregano seeds in the pan before adding oil for deeper, fresher spice flavor.
Thin with additional broth if the sauce becomes too thick after blending.
Good to Know
Refrigerate in an airtight container for up to 7 days. Freeze in ice cube trays for up to 3 months for convenient portioning.
Make the sauce up to 3 days ahead; store in the refrigerator. The flavors meld and deepen overnight.
Spoon over grilled or roasted chicken, turkey breast, or enchiladas. Use as a dipping sauce for tamales or drizzle over eggs at breakfast.
Common Mistakes
Skip blending to avoid gritty texture from cocoa powder and flour.
Don't skip the cooling step before blending to prevent hot liquid splatters.
Stir constantly during sauteeing to prevent garlic from burning and turning bitter.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes. The recipe is already dairy-free; use vegetable broth instead of chicken broth if needed. All spices and nut butter are naturally free of dairy.
What if my sauce is too thick after blending?
Whisk in more broth, one tablespoon at a time, until you reach the desired consistency. A thinner sauce coats better; a thicker one works well for dipping.
How long does this keep in the freezer?
Frozen mole sauce keeps for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, whisking in a splash of broth if needed.