Oaxacan Inspired Mole

After consuming too many mediocre moles, I did some flavor-research and created this bad boy. It has just enough heat, the perfect amount of cacao and about a million other spices to keep your senses tantalized. Throw in some shredded chicken for you meaty types or pour it on some pinto beans or portobellos for a savory situation that is sure to send everyone running back for seconds.


Oaxacan Inspired Mole

Makes about 2 cups

extra virgin olive oil
1 red onion, small diced
1 yellow onion, small diced
4 garlic cloves, minced
3 cups-ish stock (can be chicken or veg), divided
1/2 tsp ceylon cinnamon (more on this another day)
1/4 tsp ground cloves
1/2 tsp star anise powder
1 tsp cumin
1 1/2 tsp chili powder
1 1/2 tbsp raw cacao powder
2 tbsp nut butter
1 1/2 cup strained tomatoes
juice of 1 small orange, about 1/3 cup
2 chipotles in adobe, minced
1/4 cup fresh cilantro, minced
sea salt and pepper, to taste

Add about 1 tbsp extra virgin olive oil to a large pot on medium high heat. Throw in onions and a few pinches of salt. Once onions softened, add the garlic and some fresh cracked pepper. If the pot gets too dry, add up to 1 cup of stock. Cook until the stock dissolves and the onions are caramelized, stirring often. Add cinnamon, cloves, star anise, cumin and chili powder. Stir continuously for about 2 minutes. Add cacao. Stir until incorporated and quite fragrant. Add nut butter. Stir until combined. Add the rest of the stock, tomatoes, orange juice and chipotles. Bring to a boil, stirring often so the sauce doesn’t stick to the bottom of the pot. Reduce heat to a simmer and cook uncovered for about an hour, until the sauce thickens. Top with cilantro before serving.

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