20-Minute Mole Sauce Recipe
If you’re craving iconic Mexican flavor but only have a handful of minutes to spare, this 20-Minute Mole Sauce is about to become your new kitchen secret weapon. With layers of chili, chocolate, spice, and a hint of sweetness all married together in a silky sauce, it’s a quick way to bring deep, restaurant-worthy flavor to your table—even on your busiest weeknight. Forget complicated ingredients lists and hours-long simmering; this streamlined recipe shows off everything we love about mole, with a friendly shortcut or two that you’d never guess from the taste.
Ingredients You’ll Need
The beauty of this 20-Minute Mole Sauce is in its simplicity: every ingredient brings a punch of flavor or richness, making each bite irresistible. You’ll be amazed how pantry staples work their magic in building this deep, complex sauce—every one is here for a reason!
- Olive oil: Adds silkiness to the base and helps blend all the spices smoothly.
- Onion: Offers natural sweetness and a soft, mellow backbone to the sauce.
- Garlic: Delivers classic savory depth with a hint of bite.
- Chili powder: Provides earthy heat and beautiful color—go for a good-quality blend.
- Ground cumin: Brings out warm, nutty undertones that make mole so special.
- Ground cinnamon: For a touch of fragrant sweetness and that signature cozy aroma.
- Ground cloves: Tiny but mighty, this spice intensifies the sauce’s complexity.
- Ground allspice: Underscores the warm spice profile without overpowering the mix.
- Tomato paste: Adds body and a sweet-tart balance that rounds out the flavors.
- Smooth peanut butter: Offers nutty richness (a classic mole move!), while making the sauce extra creamy.
- Unsweetened cocoa powder: The essential touch of chocolate, driving home that true mole flavor.
- Brown sugar: Not just for sweetness—it helps balance the heat and bitterness.
- Chipotle pepper in adobo: Brings smoky heat and a burst of tang; one goes a long way!
- Chicken broth: Loosens the sauce and ties everything together with savory depth (use veggie broth for a vegetarian option).
- Salt and pepper: For seasoning and highlighting all those gorgeous layers.
How to Make 20-Minute Mole Sauce
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a medium saucepan over medium heat. Toss in your finely chopped onion and let it cook for 4 to 5 minutes, stirring occasionally. The goal here is to sweat the onions so they’re soft and gently sweet—this is the foundation for every great 20-Minute Mole Sauce.
Step 2: Bloom the Spices
Add the minced garlic, chili powder, cumin, cinnamon, cloves, and allspice to the onions. Stir constantly for about a minute. You’ll know it’s working when the kitchen fills with an explosion of warm, spicy aromas. This step wakes up the spices and infuses the olive oil for deeper flavor.
Step 3: Build the Mole Paste
Mix in the tomato paste, peanut butter, cocoa powder, and brown sugar. Use your spoon to work these into the aromatics until you have a thick, rich paste. Don’t rush—this is where the iconic base of your 20-Minute Mole Sauce develops its signature body and balance.
Step 4: Add Chipotle and Broth
Stir in the chopped chipotle pepper (plus a spoonful of adobo sauce, if you like extra smokiness) and pour in the chicken broth. Whisk vigorously until everything is smooth and evenly combined. Watch as the deep brown hue comes together, promising bold flavor in every spoonful.
Step 5: Simmer and Season
Lower the heat and let the sauce simmer for about 10 minutes, stirring from time to time. You’ll see it thicken slightly and deepen in color. Finish with salt and pepper to taste—just a pinch at a time, so you nail that perfect balance.
How to Serve 20-Minute Mole Sauce
Garnishes
Garnishing your 20-Minute Mole Sauce is half the fun! Try scattering some freshly chopped cilantro, chopped toasted peanuts, a sprinkle of cotija cheese, or even a handful of pomegranate seeds on top for color, crunch, and a burst of freshness. These easy finishing touches bring new dimension to each plate (and just make dinner a little more festive!).
Side Dishes
This sauce begs to be served with fluffy Mexican rice, warm corn tortillas, or roasted vegetables. Of course, it’s a natural over grilled or shredded chicken, but don’t overlook drizzling it on enchiladas and tacos for an instant flavor upgrade!
Creative Ways to Present
If you’re feeling adventurous, try using 20-Minute Mole Sauce as a dip for sweet potato fries, as a burger spread with a kick, or even swirled into a breakfast scramble. Leftovers? Thin the sauce with a splash of broth and use it as a bold soup base or a saucy pizza layer. It’s wildly versatile!
Make Ahead and Storage
Storing Leftovers
Your sauce will keep happily in an airtight container in the fridge for up to five days. Give it a quick stir before using again—sometimes the solids and oils separate a bit, but they’ll blend right back together.
Freezing
One of the best parts of this recipe: 20-Minute Mole Sauce freezes beautifully! Let it cool, pour into freezer-safe containers or even an ice cube tray for single portions, and freeze for up to three months. Just thaw what you need for a quick dinner win.
Reheating
To reheat, gently warm the sauce on the stovetop or in the microwave, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up to your desired consistency. The flavor only gets better with time!
FAQs
Can I make this 20-Minute Mole Sauce vegetarian or vegan?
Absolutely! Just substitute a good-quality vegetable broth for the chicken broth, and make sure your chocolate and other ingredients are vegan-friendly. The backbone of the flavor comes from the spices and aromatics, so you won’t miss a thing.
What protein goes best with this sauce?
It’s a classic with chicken (grilled, baked, shredded—or all three!), but 20-Minute Mole Sauce is equally delicious spooned over roasted veggies, grilled tofu, pulled pork, or even seared shrimp. It’s really all-purpose!
Is it spicy?
The sauce has a gentle warmth thanks to the chipotle pepper and chili powder, but it’s not overwhelmingly hot. If you love a spicier mole, simply add a second chipotle pepper or a pinch of cayenne to taste.
Can I double the recipe?
Yes, and you probably should! This sauce is a crowd-pleaser and great for meal prep, so doubling (or even tripling) the batch means your weeknight dinners get a magic flavor boost with zero extra effort later on.
What’s the best way to thicken or thin the mole sauce?
If the sauce is a little too thick after simmering, whisk in a touch more broth. If you’d like it thicker, just let it simmer a few more minutes uncovered. Don’t worry—it’s nearly impossible to mess up!
Final Thoughts
If you love big flavors with minimal fuss, this 20-Minute Mole Sauce belongs in your regular rotation. There’s no need to wait for a special occasion when such bold, beautiful taste is only minutes away—give it a try and watch your weeknight meals turn into something unforgettable!
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20-Minute Mole Sauce Recipe
- Total Time: 20 minutes
- Yield: 1 1/2 cups 1x
- Diet: Non-Vegetarian
Description
This 20-Minute Mole Sauce is a quick and flavorful recipe that brings the rich and complex flavors of traditional mole to your table in no time. Perfect for drizzling over chicken, enchiladas, tacos, or grilled veggies, this sauce is a versatile addition to your culinary repertoire.
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground allspice
Additional Ingredients:
- 2 tbsp tomato paste
- 1 tbsp smooth peanut butter
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 1 chipotle pepper in adobo sauce, chopped
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Heat Olive Oil: In a medium saucepan, heat olive oil over medium heat.
- Cook Onion: Add chopped onion and cook until soft.
- Add Spices: Stir in garlic, chili powder, cumin, cinnamon, cloves, and allspice.
- Mix in Ingredients: Add tomato paste, peanut butter, cocoa powder, and brown sugar. Stir to form a paste.
- Simmer: Add chipotle pepper and chicken broth. Simmer for 10 minutes until slightly thickened.
- Season and Serve: Season with salt and pepper. Use immediately or store in the fridge.
Notes
- This quick mole sauce is rich and complex with just pantry staples.
- Great over chicken, enchiladas, tacos, or grilled veggies.
- Double the recipe and freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
