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."
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- 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.
- Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.