Mexican Mole Sauce recipe
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- 2 teaspoons vegetable oil ¼ cup finely chopped onion 1 tablespoon unsweetened cocoa powder 1 teaspoon ground cumin 1 teaspoon dried cilantro ⅛ tablespoon dried minced garlic 1 (10.75 ounce) can condensed tomato soup 1 (4 ounce) can diced green chile peppers
Nutrition Info
- 88.2 caloriescarbohydrate: 13.7 gcholesterol: : -fat: 3.8 gfiber: 1.4 gprotein: 2 gsaturatedFat: 0.7 gservingSize: -sodium: 752.8 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Mole Sauce
Directions
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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.