Todd’s Two Mole Sauce Recipes

By Todd Lockwood, © Copyright 2010, All Rights Reserved.

Mexican Mole Sauce Recipe 1

“This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.”  Original recipe yield: 4 servings.

Ingredients

• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green chile peppers

Directions:

1. Heat the oil in a medium saucepan over medium heat, and cook the onion until tender.
   
2. Mix in cocoa powder, cumin, cilantro, and garlic.
   
3. Stir in the tomato soup and green chile peppers.
   
4. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.
   
5. Transfer to a gravy boat or pour directly over food to serve.

Mole Sauce Recipe 2

Ingredients

• 4 1/2 cups chicken broth
• 3 tablespoons olive oil
  
• 1 cup finely chopped onion
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 1/2 tablespoons chili powder
• 3 tablespoons all-purpose flour
• 2 ounces dark chocolate, chopped (Hershey Special Dark, it has a sweetness that mellows the sauce)

Directions

1. Heat oil in a large saucepan over medium low heat.
2. Add onion, garlic, oregano, cumin and cinnamon.
3. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
4. Mix in chili powder and flour, stir for 3 minutes.
5. Gradually whisk in chicken broth.
6. Increase heat to medium high.
7. Boil until reduced, about 35 minutes, stirring occasionally.
8. Remove from heat.
9. Whisk in chocolate; season with salt and pepper, if desired.

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