Mole Sauce

Mole Sauce
Mole sauce is one of the greatest foods ever! It's a Mexican style sauce that traditionally contains many ingredients including chilies and chocolate! Yeah, chocolate! I'm in! This is a relatively quick and easy version that you can make at home and you'll be licking the sauce pan, the spoon and the plates clean!

Mole is both the name of the sauce and the dishes that use the sauce. There are many kinds of Mole sauce and outside of Mexico it usually refers to mole poblano which traditionally includes chilies, nuts, spices, fruit and chocolate, it has a dark colour and it is often served with chicken and/or turkey.

A good mole recipe contains over 20 ingredients and it takes a lot of time to make, but fear not, for over the years I have streamlined my favourite mole recipe to take a lot less time! It still takes some time but it's really easy, so lets get started!

You start out by toasting some dried chilies and soaking them in water before pureeing them. Next up is roasting the fresh ingredients: tomatoes, tomatillos, onions and garlic to char them, which adds flavour. There are a bunch of nuts and seeds including sesame seeds, pepitas, peanuts and almonds that are toasted and ground along with spices which are also toasted and ground. The star of the show is the Mexican chocolate along with a touch of sugar for sweetness. Everything is pureed into a sauce which is simmered to bring out the flavours and thicken and you are ready to enjoy it!

Mole sauce is velvety smooth, thick and just packed with layer of flavours! You can use mole sauce like a salsa o or in tacos, quesadillas, burritos, etc and it's great for braising meats in or just pouring over! No matter what you use it on it is sure to delight! Take a look below the recipe for a few recipe ideas to use the mole sauce in!

Mole Sauce

Mole Sauce

Mole Sauce

Mole Sauce

Mole Sauce
Mole Sauce

Mole Sauce

Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Servings: 12(~3 cups or 12 1/4 cup servings)

A thick, velvety and tasty chocolate mole sauce that is packed with flavour!

  • 5 ancho chilies, stems and seeds removed
  • 5 guajillo chilies, stems and seeds removed
  • 5 pasilla chiles, stems and seeds removed
  • 1/2 cup raisins
  • 1/2 pound plum tomatoes
  • 1/2 pound tomatillos, husks removed and rinsed
  • 1 large onion, cut into wedges
  • 8 cloves garlic
  • 1/4 cup sesame seeds
  • 1/4 cup pepitas
  • 1/4 cup peanuts
  • 1/4 cup almonds
  • 1 tablespoons oil
  • 1 ripe plantain (or banana), peeled and cut into 1/2 inch slices
  • 4 cloves
  • 1 star anise
  • 1 (1 inch) stick of cinnamon
  • 3 allspice berries
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 2 tablespoons oil
  • 1 teaspoon oregano
  • 1 corn tortilla, torn into small pieces
  • 1 (2 ounce) tablet Mexican chocolate, chopped
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 1 teaspoon salt
  1. Lightly toast the chilies in a heavy bottom skillet over medium-high heat, cover in just boiled water, along with the raisins and let soak until tender, about 20-30 minutes, before removing from the water, reserving the water.
  2. Meanwhile, lightly char the tomatoes, tomatillos, onion, and garlic under the broiler (or in a heavy bottomed killet over medium-high heat, or on the grill or over direct flame) before setting aside.
  3. Meanwhile, lightly toast the sesame seeds, pepitas, peanuts and almonds and set aside.
  4. Heat the oil in a pan over medium-high heat, add the plantains and cook until golden brown, about 2-3 minutes per side, and set aside.
  5. Puree the chilies, raisins, tomatoes, tomatillos, onion, garlic, sesame seeds, pepitas, peanuts, almonds, and plantain in a food processor or blender until smooth.
  6. Lightly toast the cloves, star anise, cinnamon, allspice, cumin, coriander, and peppercorns in a skillet before ginding in a grinder.
  7. Heat the oil in a large pan over medium heat, add the pureed sauce, ground spices, oregano, tortilla, chocolate, sugar and salt, bring to a boil, reduce the heat and simmer until the tortilla has disitegrated into the sauce and the sauce thickens a bit, about 10 minutes.
  8. Optionally, puree in a food processor or blender a second time and strain through a fine mess sieve for a smoother sauce.

Option: Use lard or bacon grease instead of oil.
Option: Add the reserved chili soaking water or chicken, pork, or vegetable broth to thin the sauce out if too thick.
Nutrition Facts: Calories 237, Fat 12g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 210mg, Carbs 31g (Fiber 6g, Sugars 15g), Protein 5g
Nutrition by: Nutritional facts powered by Edamam


Ruth Daniels said...

Oh my, I can't wait to try this one out.

Maris (In Good Taste) said...

I love Mexican food and prefer making my own, This is getting bookmarked!

The Food Hound said...

I admit it, the laundry list of ingredients for mole has always freaked me out!! Maybe I'll get some guts one of these days and make it! Your version looks superb!

BuyAionAccount said...

I still can't imagine what it tastes like. With all the ingredients of making it, it sounds great!

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Ellie said...

YUM!! I love Mole sauce a top of stuffed hot peppers!!!! This sounds delishious :)

Aisha Jameel said...

Oh my !!! It looks so damn tasty :)

Mary said...

One question about the recipe- it lists "3 allspice"

Is that tsp or tb?

Memória said...

I love making homemade mole sauce. Yes, it is time-consuming, but it is fun to make with a friend.

Kevin said...

Mary: That should be 3 whole allspice. You could use a teaspoon of ground though.

Leandre said...

If Mexican chocolate is not available, how much dark/unsweetened/semi-sweet (?) chocolate should one use?

Kevin said...

Leandre: Go with 2 ounces of semi-sweet chocolate or 2 tablespoons cocoa powder. You could also add a bit more cinnamon.

Jo said...

I am curious to know if you have ever tried your chocolate mole sauce with asparagus. I was speculating about it on my blog the other day and looking for a recipe which did just that.

Dina said...

What if I don't have a coffee grinder, what can i use instad? And what kind Of Mexican chocolate? Is it abuelitas?

Kevin said...

Dina: A mortar and pestle will work for some of the spices otherwise, although the toasted fresh ground spices will have more flavour, you can go with preground spices. Abuelitas would be perfect!

pj said...

I tried a version of this today and decided to food process things in this order. 1st roasted dried chilies and dry roasted spices, 2nd roasted nuts and seeds ( I used pumpkin seeds, sesame seeds, Hubbard squash seeds, and almonds) 3rd reconstituted dried fruit (I used dried apricots as I had not raisins) and a can of fire roasted tomatoes with green chilies, 4th toasted bread and tortillas 4th sauted garlic and onion. 5th very dark chocolate bar. this gets to a paste that I then mix with chicken broth as needed (made about 4 batches I froze 3) this order with the food processor meant I could just add the next thing I was roasting and I didn't need the coffee grinder for spices and may have been a little faster. I have never made Mole before but it is one of my favorite foods and I have watched a few women prepare it in Oaxaca and other parts of Mexico, while mine was not as good as theirs it was pretty amazing. I did not have some of the whole spices in my cupboard so I just dry roasted the ground spices, it enhanced the flavor. Thanks for the inspiration! I will definitely make it again.

Anonymous said...

It's simmering right now. Mighty tasty stuff!! My plantains weren't ripe enough so it seemed a bit starchy, added more chicken stock. I'm probably going to give it another rollin the blender and a strain before serving. Thanks!!

Kevin Lynch said...

Anonymous: I am glad that you like it! If you prefer it smooth the extra go in the blender followed by straining will do the trick nicely!

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