Gluten-Free Mole Sauce

I am addicted to chocolate. This is nothing new in my life; my love affair with chocolate spans several decades. What is new is that I’m branching into non-candy forms of the stuff.

I blame it on Penzey’s Spices. We recently were in need of a bunch of items, of which Penzey’s has the best price and quality. You know, spearmint, chipotle powder, saffron, things like that. As I placed the order, by the time I finished with my list, I decided that one more item wouldn’t hurt. So I got a package of the Natural Cocoa Powder. This stuff is good. Really good. Now I’m trying to find excuses for using it in everything.

That’s probably why I started fantasizing about mole sauce. Mole is a traditional savory Mexican chocolate sauce, often served over chicken. It wasn’t something that I had growing up, and I’ve never particularly cared for it when I’ve tried it in restaurants. I don’t know why I started craving it. The only reason I can think of is Penzey’s Natural Cocoa Powder. It’s the only logical explanation.

When I made this, I made a separate sauce to serve over chicken, instead of cooking the meat in it. I was a little apprehensive that I would hate it, and I didn’t want to ruin an otherwise acceptable meal. I shouldn’t have worried. It was great! We had some leftover sauce, and a couple of days later we cooked some pork in it. Fabulous! Now I want to make enchiladas using this sauce. I think I have a new favorite food…

This isn’t the most authentic mole recipe in the world, but I really don’t care. Have you looked at some of the mole recipes out there? Very involved. Lots of ingredients, lots of work. I don’t have the time or patience for that. I thought this recipe was extremely easy, and tasted great. In my kitchen, that’s all I need.

Gluten-Free Mole Sauce

2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder, or to taste
1 teaspoon ground cumin
2 teaspoons fresh cilantro, chopped fine
1 clove garlic, minced
1 8 oz. can tomato sauce
1 (4 ounce) can diced green chile peppers

chili powder to taste
onion and garlic powder, to taste
water, if necessary

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato sauce and green chile peppers. Add chili powder, more cocoa, onion powder, or garlic powder if necessary, until you like the way it tastes. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. If the sauce is too thick, add water to the desired consistency. You can leave it chunky, or blend with a stick blender until smooth. Transfer to a gravy boat or pour directly over food to serve.

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
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