The art of a beautiful authentic molè sauce takes technique, patience and love. There are various types of molè sauces that come from many regions in Mexico. I grew up in southeast Texas and the one I remember came from the Doña Maria molè jar. I will admit that I do love a good Doña Maria molè sauce, but it does contain the traditional molè ingredient, peanuts. I have a little one with a peanut allergy and I no longer keep peanuts in my home. So naturally I had to come up with a peanut free version of a simple molè sauce. I use Creamy SunButter instead of peanuts, which adds a creamy smooth texture and nutty flavor that goes great with the other ingredients. If you want to see how I make the sauce and my molè enchiladas, click the video. Happy cooking! This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. PEANUT FREE Molè Sauce 10 guajillo chiles 1 small to medium onion 5 cloves garlic 3 Roma tomatoes 2 tomatillos 1/3 cup raisins 1/3 to 1/2 cup SunButter 1 to 2 tablets Mexican Chocolate (Abuelita Or Ibarra brands work well) 1 tsp dried oregano 1 tsp ground cumin 1/2 tsp ground cinnamon 1 whole clove or a pinch of ground clove (optional) 10 crackers (you can use 1/3 cup breadcrumbs or even 2 toasted corn tortillas) Salt to Taste 6 to 7 cups chicken broth or stock (try to use low sodium)

In my grandma's kitchen you will always find a bowl of salsa. It varies from one day to the next, but you better believe the salsa bowl has a permanent place on the table. If you've searched around on the web and looked for a salsa recipe, you'd find thousands maybe even millions. Here is one of them. It's got the right amount of heat and goes virtually with any kind of taco and definitely anything on the menu at my Abuelita's house. If you want to see how I make it click the You Tube icon below and check it out. Happy cooking! Salsa Rojo Recipe 4 chile arbol 2 chile pasilla 2 cloves garlic 1/4 of a medium onion 1 roma tomato salt to taste fresh cilantro (optional)