Homemade Mole Sauce

Looking for an authentic mole sauce recipe this Cinco de Mayo, but need a sugar-free option? We got you! You may have noticed mole sauce has a long list of ingredients- that's because it's known for its mix of many rich flavors combining into this tasty 'concoction'. America's Test Kitchen describes the sauce's origin best: 

"The term mole stems from the Nahuatl word molli, which means 'sauce' or 'concoction.' Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings." 

Instruments Needed:

• Blender
• Large 10" - 12" saute pan

Ingredients for Homemade Mole Sauce:

• 3 cups chicken broth (set 1 cup aside)
• 2 dried guajillo chiles, stemmed and seeded 
• 2 dried ancho chiles, stemmed and seeded 
• 3 dried chipotle chiles, stemmed and seeded 
• 1 dinner roll, torn into pieces 
• 2 corn tortillas, cut into 1-inch strips 
• 2 tomatoes, cut in half crosswise 
• 5 tomatillos, cut in half crosswise 
• 1 tablespoon lard, or coconut oil, or ghee 
• 1 onion, halved and thinly sliced 
• 1/2 head garlic, peeled and sliced 
• 1/3 cup Lakanto Peanut Butter Powder
• 1/4 cup raisins 
• 2 tablespoons cumin seeds 
• 1 tablespoon dried thyme 
• 3 cinnamon sticks 
• 5 whole cloves 
• 6 whole allspice berries 
• 5 ounces dark chocolate:  Lakanto Chocolate chips or Chocolate Bars, coarsely chopped
• 3 tablespoons  Lakanto Classic, Powdered, or Golden Sweetener 
• 1 teaspoon salt 

How to Make Sugar-Free Mole Sauce:

1. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Do not burn or else it will effect the taste. Transfer to the blender with chicken broth in the following step.
2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. After allowing broth to slightly cool, pour broth into a blender.
3. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. *Remember not to burn them or it will change the sauce flavor for the worse. Transfer to the blender with chicken broth and chiles. 
4. Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree. 
6. Melt lard/coconut oil/or ghee in a large skillet over medium heat. Stir in onion, garlic, Lakanto Peanut Butter Powder, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes
7. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth. 
8. Pour chile puree into a large saucepan over medium heat. Stir in Lakanto Chocolate Chips or roughly chopped Chocolate Bar, 1 cup chicken broth, Lakanto Sweetener (Classic, Powdered, or Golden), and salt.
9. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes. 
10. Enjoy!