|Weeknight Mole Sauce
Makes about 2 1/2 cups / Traditional mole recipes call for a mile-long list of ingredients, such as exotic chilies, pumpkin seeds, and whole spices, each of which must be individually toasted and ground. This much-simplified recipe uses pantry staples to produce a complex, delicious sauce. Serve over cheese quesadillas, bean burritos, or turkey, garnished with cilantro, avocado slices, and lime wedges.
3 tablespoons canola or vegetable oil
1. Heat oil in a heavy skillet or saucepan over medium heat until shimmering. Sauté onion until deep brown, reducing heat if onion starts to scorch, 8–10 minutes.
PER SERVING (1/2 cup): 292 cal, 59% fat cal, 20g fat, 5g sat fat, 0mg chol, 8g protein, 24g carb, 7g fiber, 671mg sodium