Updated: Jun 17
"The term 'mole' stems from the Nahuatl world 'molli,' which means 'sauce' or 'concoction.' Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings."
"Mole sauce is a rich and savory traditional Mexican sauce made of hot chiles and rich chocolate."
I prefer a sweeter Mole Sauce. Whenever I was in Mexico, I'd order it sweeter. I don't like spicy. If you do, you can add jalapeno peppers to the recipe.
Heat oil in a medium saucepan on low heat. Add garlic powder and onion powder. Sauté for about 30 seconds stirring constantly. Remove from heat. Add sazon, cinnamon, oregano, tomato paste and flour. Place back on low heat. Stir until everything is mixed well. Add vegetable broth and stir well combining all ingredients.
Add butter, cocoa powder and sea salt, and stir until combined. Raise heat to medium. Continue cooking until the mixture reaches a simmer and the sauce thickens; Be careful not to let it burn. You must watch it and stir very often.
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Reduce heat again and add chocolate chips and sugar. Stir until the sauce is smooth.
The sauce can be used for many dishes. I spread over roasted vegetables and rice.
Wash, peel and chop vegetables of your choice. Place on a baking sheet lined with parchment paper and spray with olive oil. Place into a preheated 450 degree oven for 15 minutes. Check each vegetable for desired tenderness. Cook longer if necessary.
If some vegetables are cooked enough and others are not, simply remove the cooked vegetables and place into a bowl and continue cooking the remaining vegetables.
Transfer all cooked veggies to a roasting pan. Drain and rinse beans and add about 3/4 can to the veggies. Spritz with a little lemon and spray with olive oil. Roast at 350 degrees for a few minutes until beans are hot. Remove and set aside
Make any rice of your choice according to package directions. I used Minute white rice.
Serve and enjoy.
Gluten Free Vegetarian Burritos Two Ways - Mole sauce also used for burritos.
For the Mole Sauce:
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 packet sazon
1 teaspoon ground cinnamon
1/8 teaspoon oregano
1/4 teaspoon tomato paste
2 tablespoons gluten free flour
2 cups vegetable broth
2 tablespoons butter
1/4 cup gluten free chocolate chips - I prefer Enjoy Life brand
2 tablespoons sugar, more if desired after tasting
For The Vegetables and Rice:
Roast any vegetables of your choice on 450 degrees until desired tenderness.
Make rice of your choice according to package directions.