This yummy gluten free Mole sauce will spice up any main course or side dish needing a little pick-me-up, although it’s traditionally served with Mexican dishes.
Mole sauce recipes vary, as they have a long history in Aztec cooking. What we know of moles today is that they require somewhat bizarre combinations of ingredients that work together to produce the amazingly flavorful results that make these sauces so famous.
While some versions include fried bread, nuts, lard and other items that would be off-limits to many of us, this allergy-friendly recipe is sublime in its delicious simplicity. Serve it warm as a dipping sauce for tamales or as a marinade or sauce for chicken, pork, fish, shrimp or tofu.
- ½ tablespoon avocado oil
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup gluten-free broth (I used vegetable)
- 2 cups (or one 15-ounce can) tomato sauce
- 1/2 cup chocolate chips (I use Enjoy Life Foods® or Pascha® vegan chips)
- 2 tablespoons nut butter or seed butter of choice
- 2 tablespoons toasted sesame seeds, optional
In a large saucepan over medium heat, briefly warm oil, chili powder, cumin, cinnamon and salt until fragrant, stirring to combine. Add broth. Then stir in tomato sauce, chocolate chips and nut butter.
Cook until chips are melted. Taste to see if you prefer additional chili powder to make the sauce spicier or additional nut butter to cut the spicy heat. Adjust seasoning accordingly.
Sprinkle with toasted sesame seeds, if using.