My husband has a favorite dish when we get Mexican food- he loves chicken with Mexican mole sauce on it!
The first time he got it when we were dating I tasted some- and was surprised when he told me that mole has chocolate in it! I’ve always wanted to make him mole sauce at home, but it sounded complicated. I found this recipe in this months issue of Better Homes and Gardens. It was pretty easy, and really delicious. Thought I’d pass it on!
( I served the mole sauce over roasted vegatables and chicken. And put it over a whole wheat tortilla. Feta cheese is sprinkled over the top.)
Quick Mole Sauce:
- 2 Tablespoons pumpkin seeds
- 1 teaspoon sesame seeds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 cup barbecue sauce
- 1/2 ounce bittersweet chocolate ( I used 1 ounce)
- hot pepper sauce (optional)
–In large dry skillet over medium heat toast 2 Tablespoons pumpkin seeds and 1 teaspoon sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.
-In same skillet cook 1 medium onion, chopped and 2 cloves garlic, minced in hot oil 3 minutes or until tender.
-Stir in 1 cup barbecue sauce, 1/2 ounce bittersweet chocolate, chopped, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly.
-Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.
7. For Hot: add 2 tsp. chili powder
For Hotter: 3 tsp. hot chili powder
For Hottest: 4 tsp. hot chili powder + hot-style BBQ sauce