Mole Sauce!


Introducing mole sauce. Have you ever had it? The first time I tried it was at Modern Love Brooklyn on some really awesome cauliflower wings. It was possibly the best sauce I have ever had. I’ve been dreaming about it ever since. So, I had to recreate it in my kitchen.

Now, as with much of what I make at home, this may not technically qualify as authentic mole, but I don’t care! It’s my kitchen and I had to make a version that works for me. This is what I came up with and everyone who has tried it has loved it. Of course, you can do some research on mole recipes and add what you like but I think the combo of ingredients impart wonderful depth of flavor especially the chipotles in adobo and chocolate.

This post is all about the sauce but that big, fat stuffed burrito topped with sauce is known as a Burrito Enmolda, a smothered burrito, which is really a vehicle for the sauce. You can put whatever you want inside that burrito. I like to sauté onions, carrots, red peppers, spinach and add corn and black beans. Add what you like and stuff those big flour tortillas, roll them up, smother them with a big ladle of sauce, vegan sour cream (recipe below) and guacamole or simply mashed avocado.

This recipe makes a few cups so portion it out and freeze some for future use. Or make nachos to serve before your Burritos Enmoladas. Check out the photo below for my loaded nachos supreme!

Mole Sauce
1 red onion
1 package of Taza Mexican Chocolate (2 discs, 2.7 ounces)
1 heaping tablespoon chipotles in adobo
3 cloves of garlic
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 cup slivered almonds (or almond or peanut butter)
1 28 oz can crushed tomatoes
Salt and pepper, a few pinches

Dice the onion. Add to a deep pot and sauté in water or oil until just softening. Press the garlic over the pot and stir into the onions. Add the chocolate, chipotles in adobo, and spices and stir together until the chocolate melts. Add the slivered almonds, tomato sauce, salt and pepper to taste, and bring to a boil. Reduce to a simmer and cook for 20 minutes and starts to smell freakin’ fantastic.

Turn the heat off and let the sauce cool. Carefully transfer to the Vitamix or blender and process until smooth-ish.

Serve immediately over burritos or nachos. Store in the refrigerator for up to a week or freezer for a few months. Reheat when ready to use. Enjoy!

Cashew Sour Cream
1 cup cashews *
1 cup water
The juice of 1/2 lemon or 1 tablespoon apple cider vinegar
Pinch salt

*Soak if you don’t have a Vitamix. Drain and use new water.

Place all ingredients into the blender and let it go until smooth and super creamy. Check the texture. Add a small amount of water if needed to get the blender blending.

Taste and adjust lemon or vinegar if you want it more tart. Let sit out on the counter in a jar with a lid for 24 hours to “ripen.” Then refrigerate and use at will. Add water and stir to thin it out if it becomes too thick.

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