Mexican Mole Sauce
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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- 2 tomatoes, quartered
- 10 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams duck fat (EVOO as substitute)
- 1 Brown Onion
- 8 Garlic Cloves
- 1 Tablespoon Dried Oregano
- 1 Cinnamon Stick(s) broken up
- 1/2 Teaspoon Fennel Seeds
- 4 peppercorns
- 1/2 Teaspoon Dried Thyme
- 1 whole clove
- 50 Grams Brew Choc granules BUY
- 120 Grams Chipotle chilli in adobo sauce
- 70 Grams Peanut Butter Recipe
- 50 Grams Raisins
- 30 Grams masa harina (flour)
- 700 Grams liquid vegetable stock
- Pink Salt Flakes as needed BUY
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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