Description
Our easy Mole Sauce recipe is a flavorful and delicious homemade mole sauce that you are sure to love! Perfect for any Mexican dish!
Ingredients
Scale
- 3 tomatillos, quartered
- 1 roma tomato, quartered
- 3 garlic cloves
- 1 small yellow onion, quartered
- 2 tablespoons pecans, toasted
- 1/2 cup chicken stock
- 2–3 teaspoons 100% cocoa powder
- 1/2 cinnamon stick
- 3 dried Ancho chiles
- 6 plantain slices
- 1 teaspoon brown sugar
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/2 cup beef broth
- 2 cups broth from braised pork belly (sub beef broth)
- kosher salt and ground black pepper, to taste
Instructions
- Place tomatillos, tomato, garlic, and onion on a baking sheet. Move to the oven to broil until everything starts to brown. Remove from oven and let cool slightly at room temperature. Then blend in a food processor or blender until smooth. Run through a sieve twice and place in sauce pan.
- Add toasted pecans, chicken stock, cocoa, cinnamon stick, and Ancho chiles to the saucepan. Bring to a gentle simmer for approx. 30 minutes – add additional splashes of chicken broth, as needed, if sauce seems dry.
- In a separate fry pan, add a little oil and bring it to a medium-high heat to fry 6 plantain slices on both sides. Now mash the cooked plantains and add to sauce along with the brown sugar, allspice, ground cloves, oregano, and black pepper.
- Continue simmering sauce over medium heat and remove Ancho chiles & cinnamon stick after they have been in the sauce a total of 1 hour.
- Next, add beef broth and braised pork belly broth and continue to simmer until reduced to the desired consistency – the sauce should be able to coat the back of a spoon.
- Return the sauce to the blender one more time and blend on high for 1 minute, run through a sieve again, and return to pot to keep warm. Serve when ready.
Notes
- Braised Pork Liquid: I love using the leftover braising liquid of the braised pork belly in this recipe – there is so much flavor! Just remember to skim off the fat that will rise to the top before adding to the pan.
- Storage: leftover mole sauce can be kept in an airtight container in the fridge for 6 days or in the freezer for up to 6 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 83
- Sugar: 5.9 g
- Sodium: 195.4 mg
- Fat: 2.3 g
- Carbohydrates: 15.7 g
- Protein: 2.3 g
- Cholesterol: 0.5 mg