Easy Mexican Mole Sauce
This mole sauce is the easiest you'll ever make since it's made in a blender, is no-cook, and comes together in mere minutes.
Servings 4 cups
Calories 338kcal
Ingredients
- 2 cups hot water
- 4 dried Ancho chiles , stemmed and deseeded
- ¾ sweet onion , roughly chopped
- 1 15- ounce can fire-roasted tomatoes
- 4 cloves garlic , smashed
- 1 tablespoon honey
- 2½ teaspoons kosher salt
- ⅓ cup semi-sweet chocolate chips , melted
- 3 tablespoons creamy peanut butter
Instructions
- In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the onion, tomatoes, garlic, honey, and kosher salt and blend on high until smooth. Then, add the chocolate chips and peanut butter and blend for 30 seconds to one minute. This makes 4 cups and can be made in advance and stored covered in the fridge to be served over enchiladas, burritos, or eggs.
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1724mg | Potassium: 896mg | Fiber: 13g | Sugar: 31g | Vitamin A: 9733IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 4mg