Chipotle Mole

The types of mole are vast, but the this particular spicy chipotle mole is sure to make you a star at your house. Although often made for special occasions, this magnificent sauce is great anytime you need a belly warmer.

Chipotle Mole

3 T olive oil
2 onion, chopped
1 green bell pepper, chopped
1 poblano pepper, chopped
6 cloves garlic, chopped
4 T ground cumin
1 T ground cinnamon
2 tomatoes, chopped
1/2 cup raisins
1 can chipotle peppers in adobo sauce, chopped
2 C chicken broth (can be substituted for those vegis out there)
1/2 bottle dark Mexican beer, or any dark beer
3 T peanut butter
2 T sugar
1 t salt
1/2 C unsweetened cocoa


Sautee onion, peppers and garlic in oil until soft and slightly caramelized. Stir in cumin and cinnamon, cook on low for 2 minutes, add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter, sugar and salt, bring to a simmer and cook 10 minutes, stirring often. Pour sauce into a blender or food processor and add chocolate, blend until smooth, return to pan and add more salt if desired.

Serve over enchiladas or stew with your favorite seasoned meat (most often served with chicken). Serve with beans & rice or whatever pleases you!

Sauce can also be frozen and served at a later date.