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    You are in: Home / Mexican / Mole Sauce Recipe
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    Mole Sauce

    Average Rating:

    1 Total Reviews

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    • on April 27, 2014

      Not quite the same as the mole we get when we visit DH's family in Mexico, but very good nonetheless. I felt like this was a much faster version of mole than other's I've tried, which is nice. I didn't have any raisins, so I subbed in the next closest thing I had: fresh dates. I think this made it a bit sweeter than it would've been with the raisins, but I thought they worked fine here. It was just spicy enough that DH actually didn't complain that it was too sweet for him (his family typically makes black mole, which is much stronger and not sweet at all, AND not that appealing if you ask me, lol). I also opted to use the cocoa powder instead of the bittersweet chocolate. I poached some skinless boneless chicken thighs in broth for the meat, and I served this with some sliced avocado on top and warm comal-toasted corn tortillas on the side. I do recommend keeping a bit of additional warm chicken broth/stock on hand to thin this out if desired -- it thickened up quite a bit in the end. I'll be keeping this recipe on hand for future batches. Thanks for posting! Made for PAC Spring 2014

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    Nutritional Facts for Mole Sauce

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 208.8
     
    Calories from Fat 139
    66%
    Total Fat 15.5 g
    23%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 175.7 mg
    7%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 4.2 g
    17%
    Sugars 6.3 g
    25%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    bitter chocolate

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