Franklin Spice Works
Ancho Chile Mole Sauce
A quick weeknight mole built on ancho chile and a touch of cocoa. Rich, earthy, and perfect over braised chicken or enchiladas.
Ingredients
- 3 tbsp ancho chile powder
- 1 tbsp Dutch cocoa powder
- 1 tbsp tomato paste
- 2 cups chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tbsp olive oil
- Salt to taste
Instructions
- Saute onion and garlic in olive oil until softened.
- Add ancho chile powder, cocoa, and cumin. Stir 1 minute until fragrant.
- Add tomato paste and stir until combined.
- Pour in broth and whisk smooth. Bring to a simmer.
- Cook 15-20 minutes until thickened. Adjust salt. Use over braised chicken, tamales, or enchiladas.