Ingredients for Mole De Cacahuate Peanut Mole Mexican Peanut Sauce
- Dried Guajillo Chilies
- Vegetable Oil
- White Onions
- Garlic Cloves
- Corn Tortilla
- Roma Tomatoes
- Dry Roasted Peanuts
- 1/4 cup raisins
- Dried Oregano
- Ground Cinnamon
- 1/2 teaspoon ground allspice
- Chicken Broth
- Cider Vinegar
- 1 teaspoon salt
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How to Make Mole De Cacahuate Peanut Mole Mexican Peanut Sauce
- Cut open 1 ounce dried ancho chilies and remove seeds, stems, and veins.
- Place chilies in a bowl and cover with hot water. Let soak for 25 minutes.
- While chilies soak, heat 2 tablespoons of oil in a skillet over medium heat. Add 1 medium onion, chopped, and 3 cloves garlic, minced. Cook until onions soften and begin to brown (about 5 minutes).
- Transfer the cooked onions and garlic to a blender or food processor.
- In the same skillet, cook 2 corn tortillas, torn into pieces, until crisp and lightly browned.
- Add the crisp tortillas to the blender with the onions and garlic.
- Cook 1 pound ripe tomatoes until skins begin to char (about 5 minutes).
- Add the tomatoes to the blender along with 1 cup roasted unsalted peanuts, 1/4 cup raisins, 1 teaspoon dried oregano, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice.
- Drain the soaked chilies and add them to the blender.
- Add 1 1/4 cups chicken broth, 2 tablespoons white vinegar, and 1 teaspoon salt to the blender.
- Blend until the mixture is as smooth as possible.
- Pour the blended mixture through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible.
- Heat the remaining 2 tablespoons of oil in a saucepan over medium heat. Add the strained mole mixture to the saucepan.
- Add the remaining 3/4 cup chicken broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, stirring frequently to prevent sticking.
- Adjust the consistency by adding more broth if the sauce becomes too thick. Taste and adjust seasoning as needed.
- Serve your Mole de Cacahuate over chicken, pork, or your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
33g
Fat
30g
Carbs
8g
