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Best Easy Mole de Cacahuate Recipe

Name: Best Easy Mole de Cacahuate Recipe
Total time: 55 min
Yield: 120 g
Ingredients: raw unsalted peanuts 1 cup; dried guajillo chiles 3 pieces; dried pasilla chiles 2 pieces; roma tomato 1 piece; yellow onion 0.5 piece; garlic cloves 3 cloves; corn tortilla 1 piece; vegetable oil 3 tbsp; chicken broth 2 cups; ground cumin 0.5 tsp; ground cinnamon 0.25 tsp; brown sugar 1 tbsp; salt 1 tsp; black pepper 0.25 tsp

A rich, nutty mole sauce made with toasted peanuts, dried chiles, and spices. This protein-rich family sauce offers a creamier, more accessible entry point to Mexico's mole traditions.

Cook 55 min Difficulty NORMAL 230 kcal

#low carb #mediterranean

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Ingredients

Main ingredients

raw unsalted peanuts 1 cup
dried guajillo chiles 3 pieces
dried pasilla chiles 2 pieces
roma tomato 1 piece
yellow onion 0.5 piece
garlic cloves 3 cloves
corn tortilla 1 piece
vegetable oil 3 tbsp
chicken broth 2 cups

Seasonings/Sauce

ground cumin 0.5 tsp
ground cinnamon 0.25 tsp
brown sugar 1 tbsp
salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 11 g 19%

Protein 8 g 14%

Fat 17 g 67%

Serving size 120g

Cooking steps

1

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Toast the peanuts, stirring frequently until golden and fragrant (about 4 minutes). Remove and set aside.
2

In the same skillet, add the dried guajillo and pasilla chiles. Toast them for about 1 minute per side, just until puffed and fragrant. Be careful not to burn them. Transfer to a bowl, cover with hot water, and let soak for 10 minutes. Drain and remove stems/seeds.
3

Add remaining oil to the pan. Sauté onion and garlic over medium heat for 3–4 minutes, until softened. Add the tomato and torn corn tortilla, cooking another 3 minutes until tomato is blistered.
4

In a blender, combine soaked chiles, toasted peanuts, sautéed vegetables, cumin, cinnamon, brown sugar, salt, and black pepper. Pour in 1 cup of chicken broth. Blend until completely smooth.
5

Pour the sauce back into the skillet on medium-low heat. Stir in the remaining chicken broth and simmer for 20 minutes, stirring occasionally to prevent sticking. Adjust seasoning and consistency as desired.

Personalized Q&A

Q. What’s the key ingredient in this Mole de Cacahuate recipe?

The defining ingredient is the roasted peanuts, which give Mole de Cacahuate its rich, creamy texture and a signature nutty depth not found in most traditional moles. They provide protein and a smooth mouthfeel, making this sauce unique and approachable.

Q. How should I control the heat when toasting the chiles and peanuts?

Toast peanuts over medium heat, stirring constantly so they don’t scorch—golden and fragrant is the goal (about 4 minutes). When toasting chiles, use medium heat and flip each chile after about a minute. Avoid burning, as bitter notes can overpower the sauce.

Q. How do I avoid a gritty texture in my mole sauce?

Blend all the ingredients thoroughly, ideally at high speed for a full minute. Strain the sauce after blending if you want it extra smooth. Cooking the blended sauce gently and stirring prevents sticking and further refines the texture.

Q. How many calories and macronutrients are in each serving?

Each 120g serving provides about 230 kcal, with approximately 11g carbohydrates (19% of calories), 8g protein (14%), and 17g fat (67%). This makes it a moderately low-carb and protein-rich sauce compared to typical moles.

Q. Which tags does this recipe qualify for?

Based on the ingredient and nutrition profile, this Mole de Cacahuate recipe is tagged as low carb and mediterranean-inspired, thanks to its ample vegetables, legumes, nuts, and lean broth base.

Best Easy Mole de Cacahuate Recipe

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