At basically any respectable restaurante mexicano Latinxs will be able to find authentic mole. This slow-cooked, multi-ingredient sauce has been a staple in Mexican cuisine for centuries, according to America’s Test Kitchen. And because it is so complex, oftentimes recipes for Mexican mole are not always easy. Legend has it, that mole was created by some monjitas when they were visited by an archbishop and panicked. Another legend states that it traces back to Moctezuma and the Aztec empire.

The word mole is derived from the Aztec word mulli, which means sauce or mix (a very apt description, if you ask us). Although Mole Poblano is the reigning king of the moles (as it’s the most common and considered the national dish of the country), each region in Mexico has its own variation and each family has their own recipe. So, depending on where you are, chances are that it will taste slightly different (but still delicious).

But what happens when you can’t travel to Mexico or stop by your favorite spot to enjoy some mole? Well, you make it at home — and NutraMilk is gonna help you out. NutraMilk is the world’s very first kitchen appliance that was designed for creating butters and milks from nuts and seeds (they’re kind of a big deal). The great folks at NutraMilk were kind enough to share their easy and quick recipe for making a delicious and healthy Mexican mole from the comfort of your casita. Check it out below!

P.S.
For more yummy recipes, follow them at @thenutramilk on IG!

Ingredients:

For almond butter –

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

For mole sauce –

• 2 tablespoons oil
• 1 cup diced white onion
• 4 cloves garlic, peeled and minced
• 1/4 cup chili powder
• 2 tbsp all-purpose flour or gluten-free flour if preferred
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 1/2 cups vegetable stock
• 2 tbsp smooth almond butter (or your preferred nut or seed butter)
• 1 tbsp tomato paste
• 1 tbsp unsweetened cocoa powder
• 1 tsp sea salt
• 1 jalapeño, cored and diced (optional)

Cooking:

Making almond butter –

1. Place almonds and salt in the NutraMilk container.
2. Press Butter cycle, set for 12-13 minutes.
3. Press Start.
4. Open the container lid.
5. If necessary, set for an additional 1-2 minutes for a creamier butter.
6. Take out 2 tbsp. for recipe and store the rest for later use.

Making the mole –

1. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
2. Incorporate garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed.  Continue sautéing for 1 more minute, stirring occasionally.
3. Remove pan from heat. Then add vegetable stock, and stir until combined.
4. Use the NutraMilk or an immersion blender to puree the mixture until smooth.
5. Return the saucepan to medium-high heat, then add almond butter, tomato paste, cocoa powder, and sea salt, and whisk until combined. Cook the mixture until it reaches a simmer and the sauce as thickened.
6. Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
7. Serve warm. Or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.