Mexican Mole is rich and delicious sauce for pork or chicken.
I once read that every dish can be made better with either more chocolate or more bacon.
While completely convinced that the bacon part is one of life’s great truths, I didn’t really appreciate the chocolate aspect until now.
This quick recipe for rich, full-bodied, potent Mexican Mole sauce (pronounced MOH-lay) is phenomenal and the chocolate is a key component.
Traditional Mole is a laborious, all-day process that few cooks are willing to take on. As many as 30 ingredients need to be ground, mixed and blended by hand. But while many will say there are no quick-fix versions, I was thrilled with this simple version.
The original recipe calls for smothering chicken thighs in the sauce…I’m sure that would be fabulous.
However, my family threw me a curveball and requested a “no chicken” night.
No problem, my picky loved ones. I substituted grilled pork steak with more than terrific results.
Other changes? Well, yes. I’m shamed to admit that I was out of chicken broth and used water. And, I totally forgot to top it all of with the toasted sesame seeds. So I’ll just call those ingredients “optional.” 😉
This recipe will satisfy two comfortably, but I would double it for most families. Besides, we didn’t mind devouring the leftovers the next day.
Ingredients List
- 1 1/2 pounds pork steak or boneless, skinless chicken thighs, trimmed
- Salt & Pepper
- 1 tablespoons canola oil
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 8-ounce can tomato sauce
- 1/2 cup water or reduced-sodium chicken broth
- 1/4 cup mini semisweet chocolate chips
- 1 tablespoon almond butter
- 1 tablespoon toasted sesame seeds (optional)
Method
Preheat grill.
Season meat with salt and pepper. Set aside.
Over medium heat in a small sauce pan, heat oil for one minute then add garlic, chile powder, cumin, cinnamon and 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds.
Add tomato sauce, water, chocolate chips and almond butter, stirring to combine. Bring to a simmer and cover. Stir occasionally. Do not overheat. You just want to keep it warm.
Meanwhile, move meat to the grill and cook until no pink remains.
Cut meat into bite-size pieces and divide into servings.
Remove sauce pan from heat and pour sauce evenly over meat being sure to coat thoroughly (aka “smothering” it).
Optional: serve sprinkled with sesame seeds.
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