Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce Recipe
    Lost? Site Map

    Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Molly53's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Cut the dried chilies open; discard seeds stems and veins.
    2. 2
      Put chilies in bowl of hot water for 25 minutes.
    3. 3
      Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
    4. 4
      Transfer to blender or food processor.
    5. 5
      In same skillet cook the tortilla pieces until crisp and slightly browned.
    6. 6
      Add to blender with onion.
    7. 7
      Cook the tomatoes until the skins start to char a bit.
    8. 8
      Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
    9. 9
      Drain the chilies (discard water) and add to blender.
    10. 10
      Add 1 1/4 cups of the broth and add the vinegar and salt.
    11. 11
      Puree the mixture as much as possible.
    12. 12
      Pour the mixture through a strainer into a large bowl.
    13. 13
      Heat the remaining oil in a saucepan and add the mixture.
    14. 14
      Add the remaining broth and bring to boil then reduce to simmer.
    15. 15
      Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
    16. 16
      If sauce gets too thick, add a bit more broth to thin to the desired consistency.

    Browse Our Top Sauces Recipes

    Ratings & Reviews:


    Nutritional Facts for Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

    Serving Size: 1 (923 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 533.0
    Calories from Fat 388
    Total Fat 43.1 g
    Saturated Fat 6.0 g
    Cholesterol 0.0 mg
    Sodium 1160.9 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 6.2 g
    Sugars 8.3 g
    Protein 18.0 g

    The following items or measurements are not included:

    dried guajillo chilies

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites