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holy mole sauce copycat recipe

Holy Mole Sauce

Picture this: a warm, sunny afternoon, friends gathered around a grill, laughter fills the air, and enticing aromas waft through the backyard.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: Mexican
Keyword: Holy Mole Sauce
Servings: 3 Cups
Calories: 80kcal

Equipment

  • saucepan
  • Teaspoon

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 4 garlic cloves peeled and finely minced
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon dried oregano leaves
  • ¼ cup chili powder mild or hot, depending on preference
  • 2 tablespoons plain all-purpose flour
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 2 ½ cups vegetable broth
  • 2 tablespoons creamy almond butter or any preferred nut or seed butter
  • 1 jalapeño pepper seeded and finely diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar

Instructions

Step 1: Heat the Oil

  • In a medium saucepan, heat the vegetable oil over medium heat. This sets the stage for all the flavors to come.

Step 2: Sauté the Aromatics

  • Add the onions first. Sauté them until they become translucent, about 5 minutes. Then toss in the minced garlic. The aroma will start to fill your kitchen. Cook for another minute, stirring constantly.

Step 3: Add Your Spices

  • Now it’s time to introduce the spices: salt, cumin, cinnamon, and oregano. Stir them in for about a minute. This helps bloom the spices, releasing their essential oils and intensifying the flavors.

Step 4: Mix in the Chili Powder and Flour

  • Add the chili powder, stirring for a few moments before adding the flour. This will help thicken our sauce later. Keep stirring to ensure nothing burns.

Step 5: Incorporate Tomato Paste and Cocoa

  • Add the tomato paste and cocoa powder next. The combination here is nothing short of magical. Stir until well mixed, and you’ll notice a beautiful color emerging.

Step 6: Pour in the Broth

  • Gradually pour in the vegetable broth. Whisk it as you go along to prevent any lumps. Bring the mixture to a gentle simmer.

Step 7: Blend in the Nut Butter

  • Once simmering, add the almond butter and mix. This will create a silky texture while imparting nuttiness.

Step 8: Final Touches

  • Add the diced jalapeño, smoked paprika, and apple cider vinegar. These final ingredients add a layer of brightness and heat to balance your glorious sauce. Let it simmer for another 10 minutes, stirring occasionally.

Step 9: Adjust to Taste

  • Taste your mole sauce. Do you need more seasoning or spice? Adjust as necessary.

Step 10: Serve Warm

  • Once you’re happy with the flavor, serve the sauce warm over your chosen dish.

Notes

  • Adjust the Spice: If you're unsure about the heat, start with a lower amount of chili powder. You can always add more!
  • Cool Before Storing: Allow the mole sauce to cool completely before storing it in the fridge.
  • Taste as You Go: This sauce benefits from tweaks. Don’t be shy about adjusting flavors to suit your palate.
  • Use Fresh Ingredients: Fresh spices and high-quality broths make a noticeable difference in taste.
  • Make It Ahead: This sauce keeps well in the fridge for several days, or you can freeze it for later use.

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Trans Fat: 0.5g | Fiber: 2g | Sugar: 1g
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