Name: 20-Minute Mole Magic Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons oil; 1 cup diced white onion; 4 cloves garlic (peeled and minced); (optional) 1 jalapeño (cored and diced); 1/4 cup chili powder; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 1/2 cups vegetable stock; 1/4 cup almond butter; 2 tablespoons tomato paste; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon sea salt

The secret to a fantastic mole sauce that doesn’t take hours to make lies in building layers of flavor quickly and efficiently. This 20-minute mole sauce recipe achieves remarkable depth using pantry staples and smart cooking techniques. This particular mole sauce is designed for speed without sacrificing taste, making it an ideal choice for busy weeknights when you still crave something rich and satisfying. It’s a versatile sauce that pairs wonderfully with various dishes.

⏱ Time: 20 min

👥 Servings: 6-8

📊 Level: Easy

🥗 14 ingredients

20-Minute Mole Magic Sauce

Mole sauce: craft this deeply flavorful and creamy sauce in just 20 minutes. Perfect for a quick weeknight meal with authentic taste.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8

Course: Sauce

Cuisine: Mexican

Calories: 180

Ingredients Method Notes

Ingredients

2 tablespoons oil
1 cup diced white onion
4 cloves garlic (peeled and minced)
(optional) 1 jalapeño (cored and diced)
1/4 cup chili powder
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 cups vegetable stock
1/4 cup almond butter
2 tablespoons tomato paste
1 tablespoon unsweetened cocoa powder
1/2 teaspoon sea salt

Method

Heat oil in a medium saucepan over medium-high heat. Sauté onion for 5 minutes until soft. Add garlic and jalapeño (if using) and sauté for 1-2 minutes until fragrant.
Stir in chili powder, flour, cinnamon, cumin, and oregano. Sauté for 1 more minute.
Remove pan from heat, add vegetable stock, and stir until combined.
Use an immersion blender to puree the mixture until smooth. Alternatively, carefully blend in batches in a traditional blender.
Return saucepan to medium-high heat. Whisk in almond butter, tomato paste, cocoa powder, and sea salt. Cook until simmering and thickened.
Reduce heat to medium-low. Taste and adjust seasoning with more salt if needed.
Serve warm immediately.
For later use, cool to room temperature, then refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.

Notes

– For an extra layer of flavor, lightly toast the chili powder before adding other spices.
– When blending hot liquids, fill your blender only halfway, hold the lid firmly with a towel, and start on low speed to prevent splatters and allow steam to escape.
– If the sauce seems too thick, add a splash more vegetable stock until it reaches your desired consistency. For a thinner sauce, less stock is always an option.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an extra layer of flavor, lightly toast the chili powder before adding other spices.
When blending hot liquids, fill your blender only halfway, hold the lid firmly with a towel, and start on low speed to prevent splatters and allow steam to escape.
If the sauce seems too thick, add a splash more vegetable stock until it reaches your desired consistency. For a thinner sauce, less stock is always an option.

This quick mole sauce proves that incredible flavor doesn’t always require hours in the kitchen. Experiment with different nuts or seeds for subtle variations, and enjoy this versatile sauce with your favorite Mexican-inspired dishes. Enjoy!