Keto Mole Colorado

Mole is a complexly flavored sauce made from dried chiles that have been toasted before being rehydrated and then pureed. To the chili puree, blackened tomatoes and tomatillos are added along with caramelized onions and spices like cinnamon, clove, allspice, garlic, thyme, cumin, and melted chocolate. There are at least seven different kinds of moles. Our low carb version is closest to the Mole Coloradito, which is brownish-red in color. Due to the nature of the ingredients and to hold to the authenticity of the sauce, the ingredients are closer to low carb than Keto. However, since the sauce is eaten in smaller amounts, you may be able to enjoy mole in your Keto diet. You will love this Keto Mexican recipe!

What is the best way to develop the flavor?

Mole is delicious because of the complex flavors and the cooking methods applied to each step. The dried chiles (which are already bursting with fruity flavors) are toasted in a dry pan before being rehydrated in hot chicken broth. The tomatoes and tomatillos are cooked until their skins are blackened in spots in a dry pan. Then the onions are caramelized along with the spices until nicely golden brown. Each of these steps will create layers of flavor within the mole.

What special equipment do I need to make mole?

To make mole, you will need a large skillet as well as a high-speed blender.

How can I use mole?

Mole can be eaten just like salsa or used to smother cooked chicken like legs or thighs.

Serving suggestions

Serve mole sauce over things like crispy chicken thighs. Omit the herbs and spices in this recipe and spoon over a ladle of mole instead:

https://www.carbmanager.com/recipe-detail/ug:e9409fe4-21be-05a9-0f3e-25597f363ddc/keto-crispy-sheet-pan-chicken-thighs

Net Carbs

3.4 g
Fiber

1.4 g
Total Carbs

4.8 g
Protein

1.9 g
Fats

3.5 g

55 cals

Quantity

Serving Size

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Ancho peppers, dried

2 each
Chile Guajillo Dried

0.33 oz
Chipotle Peppers in Adobo Sauce

2 peppers
Chicken broth

2 cup
Tomato

8 oz
Tomatillo, raw

4 oz
Lard

1 tbsp
White onion

0.5 large
Garlic

6 tsp
Peanuts, dry roasted, salted

0.33 cup
Raisins, uncooked

2 tbsp, whole pieces
Cumin, ground

2 tsp
Thyme, fresh

2 tbsp
Cinnamon stick whole

2 1 stick
Spices whole cloves

1 3 cloves
Allspice, ground

0.25 tsp
Coarse Kosher Salt

1 tsp
90% Dark Chocolate

40 g
Coarse Kosher Salt

1 tsp

Step 1

Heat the dried chiles in a large, dry pan until fragrant over medium heat. This process shouldn’t take too long or go too quickly as you do not want them to burn. Once the chiles start to puff, flip them over and repeat on the other side.
Step 2

Place the dried chiles in a blender, along with the chipotle peppers and 2 cups of hot chicken broth. Allow the chiles to soak in the hot liquid for about 10 minutes. You want to make sure the chiles are hydrated enough that they will puree into a smooth sauce.
Step 3

While waiting for the chiles to soak, cut the tomato into halves or quarters but keep the pieces large. Place them into the dry skillet over medium heat as well as the tomatillos. Cook them on the first side until blackened. Flip the tomatoes and tomatillos and repeat on the other side.
Step 4

Place a towel over the blender and puree the chiles well. Then add the tomatoes and tomatillos to the blender and puree again. Be sure to use a towel on top of the blender in case hot liquid comes out the top.
Step 5

To the same pan, add the lard. Melt it and swirl the pan. Add in the diced onions, sliced garlic, peanuts, raisins, ground cumin, thyme (you can also use dried in which case add 1 tsp, cinnamon sticks, whole cloves, ground allspice, and kosher salt. Cook the onion mixture over medium heat until very nicely browned; this process should take about 10 minutes. Stir the mixture occasionally, which will allow the mixture to get coloration.
Step 6

If the pan becomes dry, add in 1-2 tablespoons of water which will help deglaze the pan and brown the onions further. Plan to add water to the pan a couple of times. Once the onions are browned, add them to the blender and puree the mixture well.
Step 7

Add the puree back to the pan and bring it to a gentle simmer. Add in the chocolate and stir well to melt it in—taste adding another teaspoon of kosher salt if desired. Allow the mixture to simmer for 10-12 minutes until the sauce is thickened. Evaporating some water will also concentrate the salty flavor. You can switch to a whisk after the chocolate is melted to give everything a good stir. Taste the sauce again, adding any final pinches of salt. Store sauce in an airtight container for up to five days or freeze the sauce for up to three months.