Easy Mole Poblano2012-05-08
- Servings : 6-8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Traditional mole sauce is delicious, and also time-consuming, labor-intensive, and esoteric-ingredient-requiring. And while those sorts of recipes are generally the most fun and rewarding to make, sometimes you want something tasty and reasonably authentic in much less time, and using easily-available supermarket ingredients. (Or, really, pantry staples – you probably have most of the ingredients for this recipe in your kitchen already.)
This recipe (adapted from here), makes a good, quick mole sauce, and it’s incredibly versatile: you can use it as a sauce for enchiladas, simmer vegetables (and/or tofu) in it and serve over rice, dip chips in it or spread it on crackers, or do pretty much whatever you want.
(For a more traditional mole sauce recipe, this is a good one.)
- 2 onions, chopped
- 2 tablespoons neutral (canola, vegetable, grapeseed) oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon aniseed, ground, or fennel pollen
- 3 tablespoons chile powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 2 teaspoons sugar
- 1/8 teaspoon ground cloves
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter (natural is best). or finely chopped peanuts
- 2 cups water or vegetable stock
- 1 14.5-ounce can Ro-Tel tomatoes & chiles
- 2 tablespoons raisins
- 3 garlic cloves, finely chopped and mashed to a paste with 3/4 teaspoon salt
- sesame seeds, sliced radishes, and cilantro sprigs for garnish
In a large heavy skillet or Dutch oven, heat the oil over medium-high heat, and saute the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes.
In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a food processor, it'll probably leak and get messy.) Thin with additional water or stock as desired.
Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with sesame seeds, radishes, and/or cilantro sprigs.
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