It’s time for the third edition of InterExchange Cooks!
Leslie from our Work & Travel USA team made mole sauce, a classic Mexican recipe that is typically served over a main dish such as chicken or beef enchiladas. There are endless varieties of mole sauce, and they usually include a mixture of chocolate, lots of chilis, and warm spices. Traditional mole takes a lot of time and careful preparation, but this recipe from The Modern Proper is a simple version that only requires 4 ingredients easily available in your pantry and can be made in under 20 minutes. This recipe also includes instructions for preparing the main dish of chicken enchiladas to serve with your mole sauce.
Mole Sauce Ingredients:
- 1 can (19 oz) Red Enchilada Sauce
- 1 tablespoon (21.25 grams) Creamy Peanut Butter
- 1 tablespoon (21.25 grams) Chili Powder
- ¼ cup (130 grams) Dark Chocolate Chips
If serving mole sauce with enchiladas, prepare this sauce while enchiladas are baking in the oven. Combine all ingredients in a medium sized saucepan over medium heat. Stir often until peanut butter and chocolate chips smooth out, making sure it does not stick to the bottom.
Once the sauce is combined and creamy, about 15 minutes, pour directly on top of the enchiladas, serve and enjoy! If storing mole for later use, seal in an airtight container and refrigerate for up to one week or freeze as needed.
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