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Chipotle Mole

Yield: Approximately 20oz



• 3 dried chipotle peppers

• 2 oz olive oil

• 9 oz onion, finely diced

• 2 Tbsp minced garlic, heaping Tbsps!

• 2 tsp oregano

• 2 tsp cumin

• 1 tsp cinnamon

• 1 Tbsp cayenne

• 1 Tbsp paprika

• 32 oz vegetable broth

• 3.5 oz dark chocolate chips

• ½ tsp salt



1. Soak dried chipotle peppers in hot water to soften. Once softened, deseed and lightly chop. I like to save the soaking water and seeds just in case I want to add a little more heat to my sauce at the end.

2. Heat a medium saucepan, once warm add olive oil. Once the oil is heated, add onions and sauté until light golden brown.

3. Add garlic, spices, and chipotle peppers. Sauté for 2 minutes on low heat, be sure not to burn the garlic or spices.

4. Whisk in broth and then bring to boil. Continue to boil over medium-high heat until sauce is reduced to a little over two cups (or reduced by about half).

5. Carefully pour reduced sauce into a blender (I use a Vitamix) and mix on low at first. Gradually move up to higher speeds and blend until sauce is smooth.

6. Transfer sauce back to saucepan and place over low heat. Stir in chocolate and salt.

7. Taste test sauce before using. To soften heat, you can add more broth, sour cream, or chocolate. To spice up sauce, you can add seeds from the chipotle peppers or a little bit of the hot water you had previously soaked the peppers in.

8. Allow sauce to cool while assembling enchiladas.