Mexican Mole Sauce

Create your very own Mexican mole sauce with this easy recipe inspired by Marcela Valladolid. No reason to be intimidated! Toss the delicious flavors of traditional mole in a blender, heat and stir in the signature Mexican chocolate. Then add your very own secret ingredient: Ganoderma lucidum! Our GanoCafe Classic is the perfect match to the rich mix of roasted poblano and chocolate, with a boost of more than 150 antioxidants and other body-boosting nutrients. Perfect for your next family gathering!

INGREDIENTS:

5	dried poblano (ancho) chilies
1  1/2	cups hot water
2	(6-inch) crispy tostadas (or handful regular tortilla chips)
2	tablespoons olive oil
1  1/2	medium onions, chopped
2	garlic cloves, minced
3	tablespoons smooth peanut butter
1	teaspoon dried oregano
1  3/4	cups chicken stock
1	(3.1-oz) disk Mexican chocolate
2	sachets GanoCafe Classic (or more, to taste)
	Kosher salt and freshly ground pepper

 

DIRECTIONS:

1.	Soak the dried poblano chiles in 2 cups hot water, covered, for about 15 minutes.
2.	Meanwhile, heat olive oil in a skillet over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook another 1-2 minutes.
3.	Transfer the onion and garlic mixture to a blender. Drain the poblano chiles, remove the stems and seeds and add to the blender. Crush the tostadas into pieces and add, along with peanut better and oregano. Pour the chicken stock over and blend until very smooth.
4.	Transfer the sauce back into your sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes.
5.	Add the chocolate disk and GanoCafé Classic, stirring until the chocolate is completely melted. Season the mole with salt and pepper. Enjoy with enchiladas or on top of roasted chicken!

 

NUTRITIONAL FACT:

Poblano peppers may be mild when it comes to heat, but they still contain a significant amount of capsaicin - a hugely beneficial nutrient found in many types of peppers. Capsaicin not only brings heat to your taste buds, it has been researched for its benefits to cell function and metabolism. Poblanos are also rich in Vitamin A, an antioxidant that helps the body protect against oxidative stress.