Imagine a sauce so rich, complex, and tantalizing that it transforms ordinary meals into gourmet experiences. Our Easy Paleo Keto Mexican Mole Sauce is not just a condiment—it's a culinary adventure that brings the vibrant flavors of Mexico right to your kitchen. With an ingenious blend of chocolate, spices, and wholesome ingredients, this sauce promises to elevate your cooking game while keeping things low-carb and diet-friendly.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14 oz) diced tomatoes
- 1/4 cup almond butter
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add chopped onions and sauté until they become translucent and softened, approximately 4-5 minutes.
- Add minced garlic to the pan and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Sprinkle cumin and chili powder over the onion and garlic mixture, stirring to coat evenly and toast the spices for about 30 seconds to enhance their depth of flavor.
- Pour in the diced tomatoes with their juice, stirring to combine with the spiced onion base. Allow the mixture to simmer for 5-6 minutes, letting the tomatoes break down and meld with the other ingredients.
- Whisk in the unsweetened cocoa powder, ensuring it is fully incorporated and free of any lumps. The cocoa will add rich, deep notes to the sauce.
- Add the almond butter and stir thoroughly to create a smooth, consistent texture. Continue to simmer the sauce, stirring occasionally, for 10-12 minutes until it thickens to a desired consistency.
- Taste the sauce and adjust seasonings as needed. You may want to add a pinch of salt or additional spices to balance the flavors.
- Remove from heat and let the sauce cool slightly. If a smoother texture is desired, use an immersion blender or transfer to a standard blender to puree until smooth.
- Serve immediately over grilled meats, roasted vegetables, or use as a dipping sauce. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Toast your spices: Always sauté cumin and chili powder briefly to release their essential oils and maximize flavor intensity.
- Use high-quality cocoa: Opt for unsweetened, dark cocoa powder for a deeper, more authentic mole taste.
- Control your sauce consistency: If the sauce becomes too thick, thin it with a little water or broth. If too thin, continue simmering.
- Blending matters: For a silky-smooth texture, use an immersion blender or transfer to a standard blender.
- Make ahead: This sauce actually tastes better the next day as flavors continue to meld, so don't hesitate to prepare it in advance.
- Experiment with protein: While fantastic with chicken or beef, try this mole with roasted vegetables or as a dipping sauce for a versatile culinary experience.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 8g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
