Mexican Mole Sauce

Serves 20 + Prep Time 10 minutes   Cook Time 1 hours 40 minutes   Rated:


This sauce is fantastic with all things Mexican and also as a dipping sauce for those crunchy corn chips that are hard to resist. We have added this recipe as part of our Mexican Taco board, we figured you may still be entertaining this coming few weeks and there is nothing easier than a board laden with delicious things that all go together in a self serve sort of way.

Mexican mole is always made with chocolate, and I confess I have had some nasty mole in my time; too sweet, too chocolatey or just not creamy and smooth as it should be. We have outdone ourselves on this one. It is spicy, with a hint of chocolate without any sweetness that is beyond what you need to balance the heat. It makes a lot, so is perfect for ongoing Mexican madness. We hope you love it!

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Preheat oven to 180°C. Line an oven tray with baking paper and place tomatoes with a drizzle of EVOO on top. Roast for 30 minutes. Set aside.


Place duck fat, onion and garlic into the Thermomix bowl. Chop 5 sec/sped 6. Sauté 5 min/Varoma/speed 1.


Add oregano, cinnamon, fennel seeds, pepper, thyme, clove, brew choc, chipotle in adobo sauce, peanut butter, raisins and roasted tomatoes. Cook 5 min/Varoma/speed 1. Puree 20 sec/speed 8. Set aside.


Place masa harina and the stock into the Thermomix bowl and cook 90 min/90°C/speed 4 with basket in place of the MC. Puree 2 min/speed 10. Taste and add salt if needed.

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