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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!

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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)

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