Thursday, April 29, 2010

Easy Mole Sauce

Mole is a great sauce! The first time I had it, it was a burnt mess in a bad Mexican Restaurant. It took many years for me to try it again. The flavors of this sauce are supposed to be complex and deep but what I ate had been burnt and was like cigarette ashes.

But let's not turn away from a Mexican Classic without giving it a fair chance!

I have had and made many complex moles, and honestly, they are really great and worth the effort. But if you like mole and want to do a quick version that is not to over powering and much better than any canned or frozen version, here it is.

This not hard to make, doesn't take much time, tastes fresh and athentic, and the ingredients are readily available and inexpensieve! Treat yourself to this Mexican wonder! Serve it with grilled meat or chicken. It even goes with fish or taste great on eggs or tacos!

MOLE!

2 teaspoons olive oil
1 cup red onion, coarse chop
1 teaspoon ground cumin
1 14 oz can stewed tomatoes (juice added if needed)
1/2 cup chicken broth
2 Tablespoons or 1 ounce bittersweet chocolate
1 tsp - 1 Tablespoon chipotle in adobo sauce
1/4 teaspoon cinnamon
1 tsp grated orange peel

Heat oil in large nonstick skillet over medium-high heat. Add onion to hot oil. Cook until onion is brown and softened, stirring onion, 6 to 7 minutes. Stir cumin into the onions just enough to heat the cumin through. Add tomatoes, broth, chocolate, chipotles, and cinnamon to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.

This recipe comes to 1 point for serving (if you serve it to 8 people) and the point is really worth it!