Pecan Mole Sauce
Savory Dishes

Pecan Mole Sauce

40 min6 servingsSource: Mexican Please

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

A simplified mole sauce using toasted pecans as the nutty base, blended with dried chiles, chocolate, and warm spices. Incredible over enchiladas or grilled chicken.

  • 1 cup pecan halves, toasted
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 cups hot chicken broth
  • 1 tablespoon vegetable oil
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 oz Mexican chocolate or semisweet chocolate, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  1. 1

    Place the stemmed and seeded dried chiles in a bowl and cover with the hot chicken broth. Let soak for 15 minutes until softened.

  2. 2

    Heat the oil in a skillet over medium heat. Cook the onion for 4 minutes until softened, then add the garlic and cook for 1 minute more.

  3. 3

    Transfer the softened chiles and their soaking liquid to a blender. Add the toasted pecans, cooked onion and garlic, chocolate, cumin, cinnamon, and tomato paste.

  4. 4

    Blend on high for 2 to 3 minutes until completely smooth, scraping down the sides as needed. The sauce should be velvety and pourable.

  5. 5

    Pour the sauce into a saucepan and bring to a gentle simmer over medium-low heat. Cook for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Season with salt and pepper.

  6. 6

    Serve warm over enchiladas, grilled chicken, roasted vegetables, or tamales. Store leftovers in the refrigerator for up to 5 days.

Recipe Source

Mexican Please
molesauceMexicanchocolatesavory

Previous Recipe

Baked Pecan-Crusted Brie

Next Recipe

Pecan-Crusted Sweet Potato Fries