Simple Mole recipe.
- Carbohydrate 15.0351367852067 g
- Cholesterol 465.083854168847 mg
- Fat 102.09086334884 g
- Fiber 1.68162813873254 g
- Protein 116.552189781776 g
- Saturated Fat 29.8181417835951 g
- Serving Size 1 1 Serving (645g)
- Sodium 483.737390853108 mg
- Sugar 13.3535086464741 g
- Trans Fat 8.39853311310364 g
- Calories 1465 calories
Step-by-step
- In a medium saucepan, melt butter over medium heat.
- Add garlic; cook and stir 1 minute or until toasted and fragrant.
- Stir in chili powder, cinnamon, and cornmeal.
- Whisk in chicken broth and bring to a boil.
- Reduce heat; whisk in almond butter and chocolate.
- Simmer uncovered for 10 minutes to blend flavors.
- Season with salt.
The Mechanics of Thickening and Emulsifying
Almond butter and cornmeal carry the heavy workload in this sauce, replacing the traditional toasted seeds and tortillas with pantry shortcuts. Whisking the cornmeal directly into the hot fat and dry spices before adding liquids prevents lump formation by coating the starch grains in oil. Ground cinnamon and bittersweet chocolate require careful heat management; letting the sauce boil vigorously after adding chocolate will cause the cocoa solids to seize and separate from the fats. Maintain a gentle simmer for precisely 10 minutes to hydrate the cornmeal fully without scorching the bottom of your medium saucepan.
Adapting Fats and Nut Butters
Natural almond butter works best here, though roasted peanut butter provides an equally stable emulsion if that is what occupies your pantry shelves. Butter supplies dairy richness, but neutral vegetable oil can replace it entirely when accommodating dairy restrictions without altering the final viscosity of the sauce. Keep a whisk moving constantly while streaming in the chicken broth to ensure a smooth, uniform base before the mixture reaches a boil.
