Restaurant Style Mole Sauce
This recipe is a tasty mole sauce that can be paired with various meals such as chicken, enchiladas, or burritos.
This recipe is a tasty mole sauce that can be paired with various meals such as chicken, enchiladas, or burritos.
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 2 1/2 tablespoons chili powder
- 3 tablespoons olive oil
- 4 1/2 cups chicken broth
- 1 cup finely chopped onion
- 3 tablespoons chopped garlic
- 2 ounces dark chocolate chopped (i usually use hershey special dark, it has a sweetness )
- Carbohydrate 62.3678659138214 g
- Cholesterol 3.401942772 mg
- Fat 43.5736899782708 g
- Fiber 9.49688627036661 g
- Protein 37.3012453806832 g
- Saturated Fat 14.2745156194786 g
- Serving Size 1 1 recipe (5624g)
- Sodium 22982.5466549473 mg
- Sugar 52.8709796434548 g
- Trans Fat 12.0046498957636 g
- Calories 764 calories
Step-by-step
- Heat oil in a large saucepan over med. low heat.
- Add onion, garlic, oregano, cumin and cinnamon.
- Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour, stir for 3 minutes.
- Gradually whisk in chicken broth.
- Increase heat to med. high.
- Boil until reduced, about 35 minutes, stirring occasionally.
- Remove from heat.
- Whisk in chocolate; season with salt and pepper, if desired.
Traditional Mexican mole is notoriously complex, requiring dozens of ingredients and hours of roasting and grinding. This streamlined restaurant-style version bypasses the multi-hour preparation of authentic Oaxacan moles by utilizing a seasoned roux and powdered spices, yet it still demands careful temperature management. Cooks frequently ruin this style of sauce in two distinct ways: scorching the flour-spice paste and melting the chocolate over direct heat.
Stirring the chili powder and all-purpose flour into the softened aromatics for exactly three minutes cooks out the raw grain taste without burning the delicate aromatics. Maintaining a medium-low heat during the initial ten-minute onion and garlic sweat prevents bitterness before the liquid goes into the pan. Gradually whisking in four and a half cups of chicken broth prevents lump formation by allowing the starch molecules to hydrate evenly before the mixture reaches a boil.
Controlling the heat during reduction determines the final emulsion stability. Allowing the sauce to boil until reduced over medium-high heat concentrates the starches properly, but incorporating the dark chocolate off the heat source is mandatory. Direct heat causes the cocoa butter to separate from the solids, resulting in an oily film on the surface instead of a glossy, unified texture. Whisking the chocolate into the warm liquid after removal from the burner guarantees a smooth finish.
