Several styles of mole — negro, colorado, verde and so many more — span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It’s perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.
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Serving Size: 1 1/2 cup (58g) | ||
Recipe Makes: 4 1/2 cups | ||
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Calories: 107 | ||
Calories from Fat: 63 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.2mg | 1 % | |
Potassium 243.2mg | 6 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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