Simple Mole Sauce

Ingredients

• 1 cup mole paste (such as Doña Maria brand)
• 4 cups chicken broth (low sodium, divided)
• 2 tablespoons vegetable oil
• 1 medium white onion (finely chopped)
• 3 cloves garlic (minced)
• 2 ounces Mexican chocolate (roughly chopped)
  • If using "Abuelita" chocolate discs, omit the sugar in the recipe
• 2 tablespoons smooth peanut butter
• 1 tablespoon sesame seeds (plus more for garnish)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 2 tablespoons brown sugar
• Salt to taste

Directions

1. Heat 2 tablespoons of vegetable oil in your Dutch oven over medium heat about 2-3 minutes
2. Add onion and cook, stirring frequently with a wooden spoon, until translucent and slightly golden around the edges, about 5-7 minutes. You’ll know they’re ready when they’ve softened completely and developed a sweet aroma
3. Add your garlic and cook for just 60 seconds more, until fragrant but not browned.
   • If garlic starts browning too quickly, reduce the heat slightly – burned garlic will make your entire mole bitter
4. Reduce the heat to medium-low and add your mole paste to the pot. Use your whisk to break up the paste and combine it with the onion-garlic mixture, cooking for 2-3 minutes until the paste darkens slightly and becomes fragrant.
5. Slowly pour in 2 cups of chicken broth while continuously whisking to prevent lumps from forming. The mixture will thicken considerably at first, then loosen as you add more liquid. Continue whisking until you have a smooth, thick base.
6. Add chopped Mexican chocolate, peanut butter, sesame seeds, cinnamon, cumin, and cloves, stirring until the chocolate melts completely into the sauce, which should take about 3-4 minutes.
7. Pour in the remaining 2 cups of chicken broth and add the brown sugar, whisking until everything is fully incorporated. Bring the sauce to a gentle simmer over medium heat then reduce the heat to low, cover the pot with a lid slightly ajar, and let it cook for 25-30 minutes, stirring occasionally with your wooden spoon. The sauce should reduce by about one-third and thicken to a gravy-like consistency.
8. Taste and adjust salt as needed
   • Remember the mole paste and broth already contain salt, so add gradually. Pro tip: If the sauce seems too thick, add more broth 1/4 cup at a time until it reaches your desired consistency.