The word “mole” stems from the word “molli,” which means “sauce” or “concoction.” Mole originated in the Oaxaca and Puebla regions of Mexico
The traditional mole sauce really is a "concoction" of complex blending of fruits, nuts, chili peppers, and spices like black pepper and cinnamon. Not all mole sauce is traditional though! You'll find some pretty unique takes on this flavorful blend all over the world. In our version we've added our Classic Peanut Butter and chipotle peppers for an extra kick! If the spice level isn't to your taste substitute the chipotle peppers for green chiles.
It's all in the sauce!
One of the best parts about mole is that adds a whole lot of flavor to your dish making it so the shredded chicken you serve it over doesn't need a whole lot of extra pizazz. We love mole's history and the many adaptations of this flavorful sauce, we hope you do to!
1 1/2 cups chicken broth (usually a 1 can 14-1/2 oz. will work!)
2 large ancho chiles, seeded
2/3 cups tomatoes, chopped
1/2 cup Classic Americano Peanut Butter
1-2 canned chipotle peppers in adobo sauce (for the spice!). For less spice replace chipotle peppers with 2/3 cup green chiles
1/2 tspn ground allspice
2 tortillas of your choosing (can be gluten free!)
1/4 tspn ground cloves
1/8 tspn ground black pepper
1/2 tspn cinnamon
1 tspn chilli powder (add more or less depending on your spice preference)
1 garlic clove, minced
Directions
In blender place broth, chiles, chipotle peppers, tomatoes, peanut butter, tortillas, and spices
Cover and blend till smooth
Place blended ingredients into a pot and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes or until the base has thickened, stirring every 1-2 minutes
Serve your delicious mole creation over baked or shredded chicken and enjoy!
