Discover a 20 min Mexican mole recipe
Holy-Mexican-mole! in 20 mins is a great go-to if you’re in a bit of a rush for Mexican flavours.
YEILD: 3 cups
PREP TIME: 5 mins
COOKING TIME: 15 mins
IDEAL FOR: sauce for enchiladas, tacos, nachos etc
What is mole sauce
Let’s get the basics out of the way.
Mole is pronounced: MO-lay.
And this Mexican favourite comes from pre-Hispanic times.
When the Aztec king Moctezuma served mole to the conquistadors, thinking they were gods.
Traditionally, it’s made of these core ingredients – a blend of chilli peppers, tomatoes or tomatillos, fruit or other sweet element, nuts or seeds, often but not always cocoa, and a blend of spices.
The quality of the dried chillies is one of the keys to success for a traditional mole sauce.
Holy-mole, is that the time?!
In order to make an authentic mole sauce.
You need time.
Lots of it.
A true mole can take 3 – 4 hrs to even days to make.
I’ve made my own authentic mole.
And it has an incredible depth of flavour.
But, boy it took a long time.
And I felt a little exhausted by the end of it.
And I hadn’t even started on the enchiladas.
So, as much as I love mole, I’ll be honest.
Finding this ‘cheats 20 min mole’ from GimmieSomeOven… was a great find.
It still has a rich, nutty, chocolate-y, savoury, and slightly sweet flavour, that a mole should have.
But I just didn’t have to labour over it.
And that makes me want to make it more often now.
So, I recommend giving it a go.
And when you have time, then make an authentic sauce.
It really can’t be flavour-beaten.
But it can be beaten on time.
20 min Holy-Mexican-mole sauce
- 2 tbsp oil
- 1 cup diced white onion
- 4 cloves garlic, peeled and minced
- (optional) 1 jalapeño, cored and diced
- 1/4 cup chilli powder
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 1/2 cups vegetable stock
- 1 tbsp tomato paste
- 1 tbsp unsweetened cocoa powder
- 2 tbsp smooth almond butter (or peanut butter)
- 1 tsp sea salt
- Heat oil in a medium saucepan over medium-high heat.
- Add onion and sauté for 5 mins, stirring occasionally, until soft and translucent.
- Then add garlic and jalapeño and sauté for 1-2 more mins, stirring occasionally, until fragrant.
- Add chilli powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
- Remove pan from heat and add vegetable stock, and stir until combined.
- Use a blender to puree the mixture until smooth.
- Return the saucepan to medium-high heat and add almond butter (or peanut butter), tomato paste, cocoa powder and sea salt, and whisk until combined.
- Continue cooking until the mixture reaches a simmer and the sauce has thickened.
- Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
Want to tweak your Holy-Mexican-mole?
Here are a few ideas:
- Sweet mole: Drizzle a little maple syrup or honey to sweeten.
- Spicy mole: Throw in an extra jalapeño pepper (with seeds to make hotter).
- Mild mole: Take out the jalapeño altogether.
- Smokey mole: Sub in chipotle powder for half of the chilli powder.
- Chocolate-y mole: Double the cocoa powder.
- TIP: If you want your mole to taste even more complex and authentic, add in a bay leaf, a pinch of ground cloves, a pinch of ground coriander, and/or a pinch of ground anise.
How to use Holey-Mexican-mole sauce
You can use it how you feel.
For something different, use it as a sauce over baked potatoes, drizzled over a steak or pork.
And of course, stir a few spoonsful into your rice and beans.
To add some extra flavours to your carbs.
You can make double the amount when you make your own.
So, you can have it as a go-to sauce whenever you need to add some extra flavour to a dish.
Store it in a sealed container then:
- Refrigerate: For up to 3-4 days
- Freeze: For up to 3 months. (*NB: The texture will change a little of the sauce but it will still be delicious.)