Quick and Easy Mexican Mole Sauce
YIELD: 4-6 servings PREP TIME: 25 min COOK TIME: 10 min
- 1 ½ tablespoons Urfa Biber pepper flakes
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- 2 medium-sized sweet yellow onions, diced
- 4 garlic cloves, coarsely chopped
- 1 small can (6 ounces) tomato paste
- ½ to 1 cup water
- 2 tablespoons + 1 teaspoon cocoa powder
- 5 teaspoons light brown sugar
- ½ cup brewed coffee
Put the salt and Urfa Biber pepper flakes into a small electric spice grinder and pulse the mixture until it is finely ground. (The salt will break apart the Urfa Biber pepper flakes into fine particles.)
In a large skillet over medium heat, heat the olive oil and sauté the onions until they begin to appear translucent (~6-8 minutes). Next, add the chopped garlic, stirring continuously to prevent burning, until the garlic fragrance is released (~1 minute). Then add tomato paste with ½ cup water and stir until mixture is well blended. Finally, stir in the cocoa, brown sugar, Urfa Biber/salt mixture, and brewed coffee. Stir well to mix. If the mixture is too thick add additional water as needed to achieve the desired consistency.
Bring the mixture to a boil and then reduce heat to a simmer to blend the flavors, tasting and adding additional ingredients and water as desired. While the mole sauce is simmering gently on low heat you can prepare other menu items.
Before serving, carefully blend the sauce and puree until it is smooth.
Urfa Biber Pepper Flakes