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!
What is Mexican Mole?
Mole is both the name of a Mexican style sauce and the dish made with the sauce. There are actually many kinds of mole with the the most common one being Mole poblano which can contain more than 20 ingredients including chilies and chocolate. This is a recipe for Mole poblano that can be make at home!
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
- 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.
- 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.
- Meanwhile, lightly toast the sesame seeds, pepitas, peanuts and almonds and set aside.
- 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.
- Puree the chilies, raisins, tomatoes, tomatillos, onion, garlic, sesame seeds, pepitas, peanuts, almonds, and plantain in a food processor or blender until smooth.
- Lightly toast the cloves, star anise, cinnamon, allspice, cumin, coriander, and peppercorns in a skillet before ginding in a grinder.
- 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.
- Optionally, puree in a food processor or blender a second time and strain through a fine mess sieve for a smoother sauce.
Option: Add the reserved chili soaking water or chicken, pork, or vegetable broth to thin the sauce out if too thick.