Tex-Mex Mole

Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Dona Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste. Use this sauce to make enchiladas. See El Azteca's Chicken Mole Enchiladas on Page 130.

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Makes about 2 cups

Tex-Mex Mole from Tex-Mex Cookbook Page 127Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 onion, sliced
2 tomatoes, peeled and quartered
1 ancho chile, stemmed and seeded
1 guajillo or pasilla chile, stemmed and seeded
1 ounce semisweet chocolate
1/4 teaspoon sesame seeds
1 teaspoon peanut butter
1/2 teaspoon sugar
2 saltine crackers
1 cup chicken broth


  1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes.
  2. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
  3. Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again.
  4. Serve warm or cover and store in refrigerator for up to a week.

Los Angeles reviewer Isliss says: Very nice, authentic flavor. Easy and fast to make. Simmer chicken in the sauce once it was done per the recipe. With the lid off the meat cooked and the sauce thickened in the additional 5-7 mins of cooking. You can substitute a dried Chipotle and a fresh jalapeno and you can also use a bit more chocolate and peanut butter for depth of flavor and color.

Source: The Tex-Mex Cookbook: A History in Recipes and Photos 2004 by Robb Walsh Page 127
online by Epicurious April 2010 at http://m.epicurious.com/recipes/food/views/Tex-Mex-Mole-358353
and by Southern Flavor Zone at http://nuawlinscatering.blogspot.com/2009/05/mole-sauce.html for making 2 quarts


December 31, 2012