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Home » Condiment » Whole 30 Mole Sauce

January 20, 2017 1 Comment

Whole 30 Mole Sauce

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This Whole 30 Mole Sauce is the perfect way to jazz up your roast chicken or beef | cookingwithcurls.com

I have a funny story to tell you about this Whole 30 Mole Sauce, and why it is mixed in with chocolate desserts! The Feast & Devour group voted on upcoming ingredients to use in the new year…and then re-voted in December to get chocolate in before Valentine’s Day. Guess who missed the memo? So a reminder was posted a couple of weeks ago to get our “chocolate” recipes into the document. Um, why did I just make Roasted Cauliflower and Garlic Soup? Oops, we are no longer doing cauliflower…..

This Whole 30 Mole Sauce is the perfect way to jazz up your roast chicken | cookingwithcurls.com

But, but, I’m doing Whole 30…I can’t possibly make a creamy delicious dessert right in the middle!!! Julie to the rescue {I love my Julie}. She suggested Chicken Mole, and I took it one step further to create this yummy Whole 30 Mole Sauce that is good enough to fool your friends and family, they will  never notice the difference. 🙂

This Whole 30 Mole Sauce is thick and delicious with no sugar, peanut, or guilt | cookingwithcurls.com

Peanuts/peanut butter, sugar, and tortillas were omitted, but all of the flavor is still there. Yes, there are a lot of steps…but you’re not going to make it everyday, right? Don’t worry, I will walk you through the whole process. One more quick look at the finished product to get you drooling…..

Your family and friends will never guess that this Whole 30 Mole Sauce is healthy, because it is so rich and delicious | cookingwithcurls.com

How do you make Whole 30 Mole Sauce?

Toast the sesame seeds in a dry skillet over medium heat, tossing in the pan until golden, about 5 minutes…..

Whole 30 Mole Sauce sesame seeds cookingwithcurls.com

Set aside 2 Tablespoons to use as garnish, and pour the remainder into a blender.

Toast the cloves, cinnamon stick, anise and coriander seeds in the same skillet until fragrant, about 3 minutes. Add to the blender…..

Whole 30 Mole Sauce toast cookingwithcurls.com

Remove the stems and seeds from the chile peppers, set aside. Heat 4 Tablespoons of oil in the same skillet over medium high heat. Add the chiles and cook until lightly toasted, about 2 minutes…..

Whole 30 Mole Sauce peppers cookingwithcurls.com

Transfer to a large bowl, cover with hot water and set aside until softened and pliable, about 30 minutes…..

Whole 30 Mole Sauce soak cookingwithcurls.com

Add the raisins, almonds, and pumpkin seeds to the oil in the skillet. Cook, stirring until the seeds are golden brown, about 2 minutes…..

Whole 30 Mole Sauce nuts cookingwithcurls.com

Add to the blender along with the oil from the skillet. Add the softened chiles and puree….

Whole 30 Mole Sauce blender cookingwithcurls.com

adding 2 to 3 cups of the chile soaking water to make a thick, smooth sauce. I started with 2 cups and ended up needing all 3 cups…..

Whole 30 Mole Sauce puree cookingwithcurls.com

Heat the remaining 2 Tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the chile sauce and cook until thickened, 5 to 6 minutes…..

Whole 30 Mole Sauce thicken cookingwithcurls.com

Add the chicken stock and simmer until the sauce starts to thicken, about 20 minutes…..

Whole 30 Mole Sauce stock cookingwithcurls.com

Stir in the cacao and continue stirring and cooking until the sauce reduces, about 20 minutes…..

Whole 30 Mole Sauce cacao cookingwithcurls.com

Season with salt and pepper. Serve over roasted chicken, beef, or pork, and garnish with the reserved sesame seeds…..

Whole 30 Mole Sauce served over roast chicken | cookingwithcurls.com

I served my roast chicken thighs covered in this delicious Whole 30 Mole Sauce and a side of Cauliflower “Rice” with 2 Tablespoons of salsa mixed in….delicious!! 🙂

Notes: {contains affiliate links}

  • You will need a medium sized non-stick skillet, a large pot/Dutch oven, a large bowl, and a good blender. An immersion blender will not work. A food processor probably will, but I did not try that….let me know if you do. I  have this Ninja Kitchen System in case you are wondering.
  • I actually could not find the guajillo chile peppers, but I did not let that stop me. I substituted New Mexico peppers and it was still delicious. You might want to order them ahead of time.
  • I also could not find whole blanched almonds, so slivered was my only option.
  • Yes, that does say cacao, not cocoa. You can read my reason why in this post, or you can substitute unsweetened cocoa.

This will be the perfect meal on Cinco de Mayo this year! 🙂

If you are here for this Whole 30 compliant recipe only, the recipe is right below. If you are here for the yummy chocolate desserts, scroll past the recipe and please don’t tell the rest of us how incredibly yummy they are, lol

Enjoy!!

This Whole 30 Mole Sauce is the perfect way to jazz up your roast chicken or beef | cookingwithcurls.com

Whole 30 Mole Sauce

Your family and friends will never guess that this Whole 30 Mole Sauce is healthy, because it is so rich and delicious!
5 from 3 votes
Print
Course: Condiment
Cuisine: Mexican
Keyword: chocolate, sauce, Mexican, whole 30, paleo, recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 334kcal
Author: Lisa Johnson

Ingredients

  • 1/2 cup sesame seeds
  • 5 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon anise seeds
  • 1/4 teaspoon coriander seeds
  • 6 dried guajillo chile peppers
  • 4 dried ancho chile peppers
  • 6 Tablespoons olive oil
  • 1/4 cup raisins
  • 1/4 cup whole, blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 4 cups chicken stock
  • 1/3 cup unsweetened cacao
  • sea salt and black pepper (to taste)

Instructions

  • Toast the sesame seeds in a dry skillet over medium heat, tossing in the pan until golden, about 5 minutes.
  • Set aside 2 Tablespoons to use as garnish, and pour the remainder into a blender.
  • Toast the cloves, cinnamon stick, anise and coriander seeds in the same skillet until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the chile peppers, set aside.
  • Heat 4 Tablespoons of oil in the same skillet over medium high heat. Add the chiles and cook until lightly toasted, about 2 minutes.
  • Transfer to a large bowl, cover with hot water and set aside until softened and pliable, about 30 minutes.
  • Add the raisins, almonds, and pumpkin seeds to the oil in the skillet. Cook, stirring until the seeds are golden brown, about 2 minutes.
  • Add to the blender along with the oil from the skillet. Add the softened chiles and puree, adding 2 to 3 cups of the chile soaking water to make a thick, smooth sauce.
  • Heat the remaining 2 Tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the chile sauce and cook until thickened, 5 to 6 minutes.
  • Add the chicken stock and simmer until the sauce starts to thicken, about 20 minutes.
  • Stir in the cacao and continue stirring and cooking until the sauce reduces, about 20 minutes.
  • Season with salt and pepper. Serve over roasted chicken, beef, or pork, and garnish with the reserved sesame seeds.

Notes

  • You will need a medium sized non-stick skillet, a large pot/Dutch oven, a large bowl, and a good blender. An immersion blender will not work. A food processor probably will, but I did not try that….let me know if you do. I  have this Ninja Kitchen System in case you are wondering. {affiate link}
  • I actually could not find the guajillo chile peppers, but I did not let that stop me. I substituted New Mexico peppers and it was still delicious. You might want to order them ahead of time.
  • I also could not find whole blanched almonds, so slivered was my only option.
  • Yes, that does say cacao, not cocoa. You can read my reason why in this post, or you can substitute unsweetened cocoa.

Nutrition

Calories: 334kcal | Carbohydrates: 19g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 429mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 0.8mg | Calcium: 158mg | Iron: 3.7mg

more delicious chocolate recipes:

Chocolate Recipes for your Sweet Tooth | cookingwithcurls.com

Bourbon Fudge from Bread Booze Bacon

Easy Chocolate Pudding Cupcakes from White Lights on Wednesday

Chocolate Kiss Cookies from I Heart Eating

Espresso Chocolate Cake from Kleinworth & Co.

Whole 30 Mole Chicken from Cooking with Curls

Brownie Chocolate Chip Cookie Dough Cake from Home.Made.Interest.

Peanut Butter Buckeye Brownie Hearts from The Creative Bite

Triple Chocolate Skillet Cookie from Celebrating Sweets

Homemade Chocolate Sauce from The Two Bite Club

Chocolate Lava Cake for Two from Liz on Call

Chewy Double Chocolate Chunk Cookies from It Bakes Me Happy

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Comments

  1. Kimm at Reinvented says

    February 03, 2017 at 2:56 pm

    We love mole sauce. That looks so rich and delicious!
    Thanks for sharing at Funtastic Friday!

    Reply

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