Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

"Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate."
 
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Ready In:
1hr
Ingredients:
14
Yields:
3 cups
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ingredients

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directions

  • Cut the dried chilies open; discard seeds stems and veins.
  • Put chilies in bowl of hot water for 25 minutes.
  • Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
  • Transfer to blender or food processor.
  • In same skillet cook the tortilla pieces until crisp and slightly browned.
  • Add to blender with onion.
  • Cook the tomatoes until the skins start to char a bit.
  • Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
  • Drain the chilies (discard water) and add to blender.
  • Add 1 1/4 cups of the broth and add the vinegar and salt.
  • Puree the mixture as much as possible.
  • Pour the mixture through a strainer into a large bowl.
  • Heat the remaining oil in a saucepan and add the mixture.
  • Add the remaining broth and bring to boil then reduce to simmer.
  • Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
  • If sauce gets too thick, add a bit more broth to thin to the desired consistency.

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Reviews

  1. Super easy recipe that turns out a nice medley of flavors. I roast the veggies in the oven and add some chipotle for extra spice. Add some protein and serve as part of burritos, enchiladas, or over some rice. Good stuff!
     
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