Mexican Mole Sauce Recipe

Mexican Mole Sauce 


2 teaspoons vegetable oil

1/4 cup finely chopped onion

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/8 tablespoon dried minced garlic

1 (10.75 ounce) can condensed tomato soup

1 (4 ounce) can diced green chile peppers


Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

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