20-Minute Mole Sauce

Semifinal week. We lost. Twenty-four to twenty-one in overtime. We were ahead by four with a minute left. Their senior QB threw a touchdown on a fourth-and-eight from our twenty with twelve seconds left. We did not get to overtime cleanly — they scored in OT. We did not. The season was over.

The locker room was quiet. The seniors were tearful. Marcus sat in the back and could not look up. Calvin had his hands on his head. Anthony was holding a teammate's shoulder. I gave a short speech. I said, "Boys. You played the season the way it should be played. You won every game we should have won. You lost a hard game tonight. The hard game does not erase the season. The season is what we built together. I love you. I will keep loving you. The seniors — you are graduates of this program. The juniors — you are leaders. The sophomores and freshmen — you are next. We are going to be back in this position next year. The work continues."

I drove home. I sat in the truck in the driveway. I did not cry. I sat. Lisa came out. She got in the truck with me. She did not say anything. We sat. Then we went inside.

Sunday I made menudo. The big pot. The five of us at the table — including Diego on FaceTime, who had watched the game live and was as gutted as I was. We ate. The road bends. Feed your people. The game is won at the table.

I did not make menudo that Sunday because it was easy — I made it because it takes time, and I needed something to do with my hands. But the soul of that pot is the same soul in this mole: layered, dark, a little bitter, a little sweet, and worth every minute you give it. If you do not have four hours, this 20-minute mole gets you to the same table. That’s the point. Get to the table. Sit with your people. Let the food do what words can’t.

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 6

Ingredients

2 tablespoons olive oil or lard
1/2 medium white onion, roughly chopped
3 cloves garlic, smashed
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
2 tablespoons tomato paste
2 tablespoons natural peanut butter or almond butter
1 oz dark chocolate (70% cacao or higher), roughly chopped
2 cups low-sodium chicken broth
1 tablespoon apple cider vinegar
1 teaspoon brown sugar or honey
Salt and black pepper to taste

Instructions

Sauté the aromatics. Heat oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 4–5 minutes. Add the garlic and cook 1 minute more until fragrant.
Bloom the spices. Add the chili powder, cumin, oregano, cinnamon, and smoked paprika directly to the pan. Stir constantly for 1 minute to toast the spices in the oil — this step builds the base of the flavor.
Build the sauce. Stir in the tomato paste and peanut butter until evenly combined with the spice mixture. Pour in the chicken broth and stir well, scraping up anything on the bottom of the pan.
Add chocolate and balance. Add the dark chocolate, apple cider vinegar, and brown sugar. Stir until the chocolate is fully melted. Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
Blend smooth. Carefully transfer the sauce to a blender (or use an immersion blender in the pan) and blend until completely smooth. Season with salt and pepper to taste.
Serve. Use immediately over chicken, pork, enchiladas, or tamales. Sauce keeps refrigerated in an airtight container for up to 1 week, or freeze for up to 3 months.

Nutrition (per serving)

20-Minute Mole Sauce — When the Season Ends, You Feed Your People