30 Minute Mole to Pair with G-Funk
Authentic Mole sauce is a time-consuming labor of love, and a little intimidating! We recently found same incredible mole tacos at NixTaco in Roseville on a vineyard trip, and we were blown away. Luckily for you, we've got a shortcut that can curb those cravings. We recommend putting these on chicken tacos, or just dipping your fave protein or roasted vegetable right in! However you have it, definitely pair it with our newest Syrah-dominant blend, G-Funk, for an unforgettable explosion of flavor.
30 Minute Mole Sauce:
Ingredients
3 cups unsalted vegetable broth or water
3 tablespoons neutral oil, such as canola
3 dried pasilla chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
¼ cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
¼ teaspoon plus ⅛ teaspoon ground cumin
¼ teaspoon ground cinnamon
16-inch corn tortilla, toasted, or 1 tostada
Salt and pepper
Instructions
Heat broth or water in a small pot over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until the begin darkening, turning constantly so they don’t burn, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
Add another tablespoon of oil and the onion to the same pot. Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes. Keep stirring for at least 10 minutes and up to 30 minutes. Use immediately or refrigerate for up to a week!