Some Molés take a little longer to make, but this one is my quick and easy method. I use a bunch of my pantry spices and a few other items, and within 15 minutes, I have a beautiful sauce that can hold in the refrigerator for a week. 

 

You can pair the molé with meat, chicken, pork, and roasted or grilled vegetables to add a punch of flavor to your meal. 

Yield 1 cup

 

¼ cup butter

½ cup red onion, minced

1 tsp garlic, minced

¼ cup tomato paste

½ cup almonds, toasted and finely chopped

3 Tbsp ancho chili powder or regular chili powder 

1 Tbsp dried oregano

1 Tbsp unsweetened cocoa powder

½ tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

½ tsp ground allspice

½ tsp ground ginger

½ tsp ground cumin 

1 cup chicken stock
Salt

 

In a large saucepan on medium heat, melt the butter. Add onion and garlic and cook until softened. Add tomato paste, almonds, chili powder, oregano, cocoa powder, cinnamon, cloves, nutmeg, allspice, ginger, and cumin, stir to combine. Add ½ cup stock and simmer for 5 minutes. If needed, add another ¼ or ½ cup of stock. The texture should be a semi-thick paste. Season with salt to taste.

Feel free to whuzh the sauce up in a food processor if you want the consistency a little smoother.

 

Serve immediately, or you can refrigerate it for later use.

 

Just Salt It, and enjoy!