This smoky, nutty chocolate-based sauce is a relatively quick version of the real deal, which can take an entire day to prepare. I love crockpots for recipes like this. On the stovetop, it takes nearly an hour of supervised cooking. With an electric crockpot, I just need to prep a few hours earlier, and I can walk away until the mole is ready.
If you haven’t bought chipotles en adobo before, look for them at a Mexican market or in the international aisle of the grocery store—they’re smoked chili peppers in sauce, usually sold in a small can. Mole is traditionally drizzled over burritos, enchiladas, or a variety of meats or meat-substitutes. It’s like a complex, spicy barbecue sauce.
Makes 2 cups
Takes 1 hour prep plus 3 hours cooking (unattended)
3 tablespoons vegetable oil
1 medium onion, minced
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
2 chipotles en adobo, seeded and minced
1 tablespoon peanut butter
1 tablespoon chili powder or flakes
2 teaspoons cornmeal
1 teaspoon salt
3 cups vegetable broth
1 ounce dark chocolate, chopped (or about 1/4 cup grated chocolate)
Put a pan on medium heat and add the oil. When the pan is hot, add the onion and garlic and sweat them for fifteen minutes, stirring occasionally. Add the cumin, cinnamon, and coriander, and cook them for another minute while stirring constantly.
Move the contents of the pan to a crockpot. Add the chipotles, peanut butter, chili powder, cornmeal, and salt. Stir in the broth and add the chocolate.
Cook in the crockpot on high heat for three hours. If you don’t have a crockpot, simmer on medium heat for 50 minutes.
For a smooth texture, let the mole cool and blend it before serving. The mole can be refrigerated for up to two weeks, or kept frozen for several months. The oil separates out as it cools, but you can reheat the mole and stir it back in before serving.