Coffee Mole Sauce
By: Carol K. - Stratford, CT - 2017 Recipe Contest Submission
"Mole sauce is a classic Mexican food addition, combining the rich flavors of peppers, spices, peanut, and chocolate to create a perfectly balanced taste that has depth and complexity. Door County Coffee’s Cinnamon Hazelnut flavor is truly what sets this version of this sauce apart! It adds the right amount of cinnamon and nuttiness that round out the flavors throughout the sauce. Perfect for a Sunday family meal or elegant dinner party, this recipe is a memorable Mexican fiesta on your tongue!"
This is a fan-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground
Vegetables for Roasting:
- 1 large yellow onion, peeled and quartered
- ½ cup whole garlic cloves, peeled
- 3 medium red tomatoes, quartered
- 4 medium tomatillos, husked, rinsed, and quartered
- 1 poblano pepper, destemmed, seeded, and quartered
- 1 Tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Coffee Mole Sauce:
- 2 cups Door County Coffee Cinnamon Hazelnut coffee, freshly brewed
- 2 each dried ancho pepper, destemmed and seeded
- 2 each dried pasilla pepper, destemmed and seeded,
- ¼ cup white sesame seeds
- ½ cup lightly salted dry roasted peanuts
- 2 cups red wine
- 3 cups chicken stock
- 1 cup pitted prunes
- ½ bunch fresh cilantro
- ½ Tablespoon salt
- ½ teaspoon black pepper, freshly ground
- ½ Tablespoon cumin
- ½ teaspoon ground cinnamon
- 1 oz. 100% cacao baking chocolate
- ½ teaspoon cayenne pepper (optional)
- Preheat the oven to 450°F
- Toss the onion, garlic, tomatoes, tomatillos, and poblano in the vegetable oil, salt, and pepper
- Spread the vegetables out in a single layer on a sheet pan. Roast in the preheated oven until the edges of the vegetables start to turn dark brown, about 12 to 15 minutes. Set aside until ready to use.
Coffee Mole Sauce:
- In a large sauce pot over medium heat, add the ancho pepper, pasilla pepper, sesame seeds, and peanuts. Stirring frequently, toast the ingredients until they become fragrant and start to turn golden brown, about 5 minutes.
- Immediately add the red wine and increase the heat to high. Cook until the wine has reduced by half, about 10 minutes.
- Add the roasted vegetables, Door County Cinnamon Hazelnut Coffee, chicken stock, prunes, cilantro, salt, pepper, cumin, and cinnamon and bring to a boil.
- Reduce the heat to medium low and allow to simmer for at least 30 minutes, stirring occasionally. Add the baking chocolate and allow to melt, about 5 minutes. Remove from heat.
- Using an immersion stick blender, puree the sauce until completely smooth. his can also be done by carefully transferring the sauce to a regular blender or food processor.
- Taste for seasoning, adding more salt, pepper, or cayenne to your taste.
- Serve immediately over chicken or vegetables and your favorite rice. Garnish with your choice of sesame seeds, sour cream, avocados, etc. Enjoy!
Makes ½ Gallon