Mole Sauce

Mole Sauce by gardenchiq
Mole Sauce, a photo by gardenchiq on Flickr.

20 servings

3/4 cup
1/3 cup self rising flour
3/4 cup chili powder
1 lg can tomato puree (29 oz)
1 lg can crushed tomato (29 oz)
5 cups water
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 onion salt
3 tablespoons blue agave
1 2/3 cup sour cream
salt to taste

Heat oil in a large pot over medium-high heat. Stir in flour & chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in the puree & crushed tomatoes, water, cumin, garlic powder, and onion salt into the flour & chili mixture until smooth. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly.  Stir in sour cream. (This photo was taken before I added the sour cream)
Season to taste with salt.

This recipe I adapted from Ten Minute Enchilada Sauce on

If your like me and you don’t have self-rising flour here’s the substitute printed from
1/3 cup sifted cake flour (sift then measure)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt


One thought on “Mole Sauce

  1. Pingback: Family Dinner Mexican Style | Sweet Dreams Creations

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