How to Make a Quick and Easy Mole (Moh-lay) Sauce for Enchiladas

When holidaying in Mexico for the first time we were introduced to, 'Mole Sauce'. And from the very first taste we were hooked - Super delicious.

Some say it's a little like 'Marmite', and that you'll either love it, or hate it. It's definitely an acquired taste. However, we absolutely LOVE IT!

The flavours are definitely unique, and we've never tasted anything quite like it.

If you're unfamiliar with Mole Sauce, pronounced (MOH-lay) let us explain what it is, and its flavour.

What is Mole Sauce?

• It's a Mexican sauce that is typically made with spices, nuts, chiles and other delicious ingredients. Some mole recipes, including ours, also adds chocolate, for a delicious rich flavour. The sauce is full of rich, nutty, and earthy flavours, and varies all over Mexico. Some also contain fruit, such as raisins. A common dish that Mole is served with is enchiladas (which is how we experienced it), which is fantastic. However, it can also be used as a delicious marinade.

It was fantastic to try this sauce in Mexico, and since leaving Mexico we have been craving these incredible flavours.

And so we began to try and re-create that amazing sauce, and we're pleased to say, we think we've achieved it.

This Mole Sauce recipe is super easy, and super quick to make, and is rich, earthy, and luscious. We're super happy with the flavours, and it transports us straight back to beautiful Mexico.

I'm pretty sure it's probably not an authentic Mole Sauce. However, we absolutely love it.

Not only is this Mole Sauce recipe delicious, but it is also suitable for vegans, if using vegan chocolate, and is also Grain-free, and Gluten-free.

It's perfect served with enchiladas, and it is a BIG hit at dinner time in our home.

So let's delve into this delicious Mole Sauce recipe.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 1x Onion - finely diced

• 3x large Garlic Cloves - crushed & finely diced

• 135g of Tomato Puree

• 3x cups of Tomato Passata

• 2 & 1/2 cups of Water

• 2x very heaped tbsp of Smooth Peanut Butter

• 1/4 cup of Unsweetened Cocoa Powder

• 2x squares of Dark Chocolate

• 2x tbsp of Olive Oil

• 2x heaped tsp of Ground Coriander

• 2x heaped tsp of Smoked Paprika

• 2x heaped tsp of Cumin

• 1x heaped tsp of Ground Cinnamon

• 1x heaped tsp of Dried Oregano

• 1x heaped tsp of Cayenne Pepper

• 1x heaped tsp of Garlic Powder

• 1x tsp of Dried Chilli Flakes

• 2x large pinches of Sea Salt & Crushed Black Pepper

METHOD

Add your olive oil to a medium sized saucepan and heat on a high heat.

Once heated add your onion and garlic. Stir and sauté for a few minutes until the onions have softened.

Reduce the heat to a medium-low and add in all of the seasonings and spices. Mix together well.

Add the tomatoe puree and water and thoroughly mix together.

Now add in the peanut butter and thoroughly mix until smooth. Reduce to a low heat and simmer for a few minutes.

Add in the cocoa powder and stir. Once the cocoa powder is mixed in, add the tomato passata. Mix together.

Finally add the squares of dark chocolate and gently mix together until fully melted. Once melted your sauce is done, and ready to serve.