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Mole sauce can be made ahead and kept refrigerated in an airtight container up to 3 days until ready to use. This quick version of mole also tastes great with pork.
Bring about 8 cups water to boil. Add carrots; cook 15 min. or until fork-tender. Drain. If not used right away, place them in a bowl of ice water to stop the cooking process. Once cooled, drain.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband is from Latin America and said this was the best mole sauce he'd ever had! I followed the recipe exactly except that I used 1 1/2 Tbs of regular chili powder instead of the ancho (because I couldn't find it) and used about 8 boneless chicken thighs instead of breasts. Also, I let the sauce reduce for probably an extra 15 minutes or more, then served it over rice. It was super easy and awesome! (also, 2 oz of choc. chips = 1/4 cup of mini choc. chips)