Indulge in the traditional Mexican flavors of mole with a modern twist! Originating from Mexico, mole is a savory sauce made with a unique combination of chili peppers, spices, and other ingredients. Known for its rich and complex flavors, mole has become a beloved staple in Mexican cuisine. At the heart of our Quick Mole recipe lies our secret ingredient – Clif Family Solar Grown™ Cacao Honey Spread. Crafted from honey harvested from hives located near solar panel fields and blended with cacao, this spread adds a velvety smoothness to the mole, enhancing its taste and texture. The infusion of cacao and honey creates a delightful harmony of sweet and bitter notes, elevating the flavor profile of this traditional dish to new heights.
Quick Mole with Cacao Honey
Recipe by the Clif Family Culinary Team
Yield: about 3 cups
INGREDIENTS:
4 Tbsp. vegetable oil (or lard)
4 garlic cloves, peeled and smashed
1 cup onion, diced
¼ cup chili powder
1 Tbsp. smoked paprika
2 chipotle peppers in adobo sauce, diced
1 tsp. ground cinnamon
1 tsp. ground cumin
½ tsp dried oregano (preferably Mexican)
1 corn tortilla, chopped finely in food processor
1 Tbsp. tomato paste
2 ½ cups chicken stock (or vegetable stock)
2 Tbsp. almond butter (or your preferred nut or seed butter)
¼ cup Clif Family Solar Grown™ Cacao Honey Spread
1 Tbsp. kosher salt
DIRECTIONS:
In a cold pan, add the oil and the smashed garlic. Over medium heat, toast the garlic until lightly golden brown, 1-2 minutes. Add the diced onion and sauté until tender and translucent, stirring occasionally. Add chili powder, smoked paprika, cinnamon, cumin and oregano, and stir until fragrant about 1 minute. Add the finely pulsed corn tortilla and stir until well combined. Add tomato paste and chipotle peppers and continue sautéing for 1 more minute, stirring occasionally.
Remove pan from heat. Add chicken (or vegetable) stock and bring to a simmer stirring until combined.
Use an immersion blender to puree the mixture until smooth. Or, in two small batches, use a traditional blender and purée until smooth, being very careful since warm liquids expand when they are blended.
Return the puree to saucepan and resume medium-high heat. Add almond butter, cacao honey and salt. Whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce has begun to thicken. Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
Serve warm over poultry like chicken, duck, or quail. Also, delicious used in enchiladas.
Storage: Let the sauce cool to room temperature, then refrigerate in a sealed container for up to 5 days or freeze.
SUGGESTED WINE PAIRINGS:
