TEX-MEX MOLE

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Tex-Mex Mole image

Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste.

Provided by Robb Walsh

Categories     Sauce     Blender     Chocolate     Garlic     Onion     Tomato     Cinco de Mayo     Simmer

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/4 onion, sliced
2 tomatoes, peeled and quartered
1 ancho chile, stemmed and seeded
1 guajillo or pasilla chile, stemmed and seeded
1 ounce semisweet chocolate
1/4 teaspoon sesame seeds
1 teaspoon peanut butter
1/2 teaspoon sugar
2 saltine crackers
1 cup chicken broth
Salt

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
  • Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.

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