99% of Mexicans have tried at least one type of molé - Wikipedia
Molé sauce is a popular flavor originating from the south of Mexico in the Puebla and Oaxaca regions. There are quite a few types of mole sauces across Mexico similar to different types of barbeque sauces found all over the United States. However, all start with at least one type of chile pepper (Ancho, Pasilla, Mulato, Chipotle, etc), garlic, cinnamon and usually contain chocolate.
This BBQ sauce is a unique take on the popular sauce which mixes the strong flavors with the sweet and tangy-ness of a classic BBQ sauce. Its most popular on barbecued chicken, but I've seen similar sauces tried on ribs with great success. I made this sauce specifically for my Barbecued Chicken Saltimbocca recipe.
Yield: 1 quart
Prep time: 5 minutes
Cooking time: 20 minutes
1 tbsp butter
1 medium onion (diced, Spanish or Walla Walla)
3 cloves of garlic (minced)
1 cup apple cider vinegar
14 oz can of beef broth
9 oz jar of Mole (like La Costena)
1 cup ketchup
1/2 cup of your favorite BBQ sauce
1/4 cup Worcestershire sauce
2 tbsp brown sugar
4 tsp Rusty's Memphis Pork Rub
1 tsp dried cilantro
1/2 tsp cinnamon (optional)
salt/pepper to taste
1) Combine butter, garlic and diced onion in a large pot. Sauté on medium heat for 5-8 minutes until translucent.
2) Add the rest of the ingredients. For the barbecue sauce I recommend something with a little spice to balance with the of the chocolate in the mole sauce. For example, I used Famous Dave's Sweet and Sassy for this recipe.
3) Bring to a light boil and turn the temperature down to simmer for 20 minutes. Server warm.
Tagged: BBQ Sauce
Last Updated: November 23, 2012