Name: Quick Mole Poblano
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 2 null onions (chopped); 3 null garlic cloves (finely chopped and mashed to a paste with 0.75 tsp salt); 2 tbsp neutral oil ((canola, vegetable, grapeseed)); 0.75 tsp salt (to taste); 0.5 tsp ground coriander; 0.5 tsp aniseed ground; 1.5 tbsp chili powder ((adjust to taste, up to 3 tbsp)); 1 tsp ground cumin; 0.25 tsp ground cinnamon ((adjust to taste, up to 0.5 tsp)); 1 tsp sugar ((adjust to taste, up to 2 tsp)); 0.125 tsp cloves ground; 2 tbsp cocoa powder (unsweetened); 2 tbsp peanut butter ((natural is best)); 2 cup water ((or vegetable stock)); 1 can ro tel ((14.5-ounce) tomatoes & chiles); 2 tbsp raisins; null null sesame seeds; null null radishes (sliced); null null cilantro sprigs

Instructions

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1

In a large heavy skillet or Dutch oven, heat the neutral oil (2 tbsp) over medium-high heat. Sauté the onions (2) until golden. Add the ground coriander (0.5 tsp), aniseed ground (0.5 tsp), chili powder (1.5 tbsp), ground cumin (1 tsp), ground cinnamon (0.25 tsp), sugar (1 tsp), and cloves ground (0.125 tsp). Cook, stirring, for min (1).
2

Reduce heat to medium. Stir in the cocoa powder (2 tbsp) (unsweetened), peanut butter (2 tbsp), water (2 cups) or vegetable stock, ro tel (1 can) (tomatoes & chiles), raisins (2 tbsp), and cloves (3 garlic) paste. Season with salt (0.75 tsp) to taste. Simmer, uncovered and stirring occasionally, for min (20).
3

In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. Thin with additional [water] or [vegetable stock] as desired.
4

Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with [sesame seeds], [radishes] (sliced), and/or [cilantro sprigs].