Mexican Mole Sauce

almond butter buddha bowl burrito bowl dairy free gluten free nut butters vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

Mole is one of the most traditional sauces used in Mexican cuisine. There are many variations on how to prepare this sauce, some of which have over 100 ingredients!

This easy to make traditional Mexican mole sauce is perfect for topping a burrito bowl, tacos, enchiladas, nachos, and other dishes.

Nuts and seeds have been making their way into Mexican sauces and salsas for centuries.

In this recipe, almond butter helps to thicken sauce, adds texture, creaminess plus all the healthful nutrients of almonds. Enjoy!

INSTRUCTIONS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Mole sauce

  • 2 tablespoons oil
  • 1 cup diced white onion
  • 4 cloves garlic, peeled and minced
  • 1/4 cup chili powder
  • 2 tbsp all-purpose flour or gluten-free flour if preferred
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 1/2 cups vegetable stock
  • 2 tbsp smooth almond butter (or your preferred nut or seed butter)
  • 1 tbsp tomato paste
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp sea salt
  • 1 jalapeño, cored and diced (optional)

INSTRUCTIONS

Making almond butter

  • Place almonds and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Take our 2 tbsp. for recipe and store the rest for later use.

Making the mole

  • Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant.  Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed.  Continue sautéing for 1 more minute, stirring occasionally.
  • Remove pan from heat. Add vegetable stock, and stir until combined.
  • Use the NutraMilk or an immersion blender to puree the mixture until smooth.
  • Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder, and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
  • Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
  • Serve warm. Or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.



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