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    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Mar 16, 2024 · Published: Sep 30, 2019 by Joss Dyckson · This post may contain affiliate links ·

    How to Make Mole Sauce

    Jump to Recipe Jump to Video
    Mole sauce in a bowl with cilantro and black sesame seeds.

    If you're a fan of Central and South American cuisine, you've likely had mole sauce before. There are a ton of different takes on mole sauce out there with plenty of great results. I've got an easy recipe tutorial for how to make mole sauce from scratch using red chilies and dark chocolate that is loaded with delicious flavor.

    Mole sauce in a bowl with cilantro and black sesame seeds.

    A rich, sweet, fragrant, and spicy combination of chilies, herbs, spices, and chocolate, it's got a multitude of uses in the kitchen from eating on its own with some tortilla chips to serving with enchiladas and more. I like to serve it as a dip alongside my guacamole dip and over my grilled corn on the cob.

    This rich, thick, and spicy part of Mexican cooking has been enchanting taste buds across the world.

    Jump to:
    • What is Mole Sauce?
    • Mole Sauce Ingredients
    • Mole Chili Pepper Options
    • Recipe Steps
    • Ways to Serve Mole
    • Storage & Reheating
    • Recipe FAQs
    • ❤️More Mexican Recipes You Will Love
    • 📋Recipe

    What is Mole Sauce?

    Mole (meaning ‘sauce’) is a type of sauce used in many types of Mexican cuisine. While contemporary use of the word can refer to a lot of different varieties (such as mole negro and mole poblano - the official dish of Cinco de Mayo!), the version that we're making today keeps things simple and flavorful for a first time cook.

    Components of mole. In general, it is said that five classes of ingredients are used in creating this sauce, those being chilies, sour things, sweet things, spices, and thickeners with many options for what to use in each category.

    Traditional techniques. Traditionally, the ingredients are roasted and ground down into a paste by hand, which is a very lengthy process. This method isn’t as commonplace these days with the introduction of mills. The paste is then combined with water or broth and simmered until very thick.

    Forms of mole. Mole can be found in paste and powder form. Versatile and delicious, it goes great with anything ranging from chicken to lamb (try this shepherd's pie made with lamb) to pork and more.

    Mole Sauce Ingredients

    Mole sauce ingredients prepped and labeled on wooden background.
    • dried hot peppers - try to find different varieties of red peppers: chipotle, guajillo, ancho, ñora, etc.
    • chicken broth - mole is often served with chicken and the chicken broth complements that well - you can use homemade or store-bought
    • dark chocolate - find a high quality dark chocolate bar or even Mexican chocolate if you can find (it contains cinnamon)
    • ground anise - the anise is optional but I personally love the unique flavor it brings to the mole sauce
    • toppings - fresh cilantro and sesame seeds are optional

    *Check recipe card for full ingredient amounts.

    Pro Tip: Additionally, a neat way to add some extra body and thickness to your sauce that many traditional chefs use is to blend in a lightly toasted tortilla or some stale white bread, emulsifying it into the sauce as it cooks.

    Mole Chili Pepper Options

    There are many ways to mix up your mole sauce to your particular tastes, the easiest being to change the type of chilies you use. You can use whatever combination of chili peppers you desire in your mole, even if it's just one type. Peppers that are fruitier, hotter, or anything in between can make a world of difference in the end result. Here are a few mole chili pepper options:

    Chipotle

    Chipotles are simply smoked, dried jalapenos. They are medium-hot.

    Guajillo

    Guajillo chili peppers.

    Guajillo chilies are dried mirasol peppers. They are highly popular in Mexico and are mild to moderately hot.

    Ancho

    Ancho chilies, which are dried poblanos, are very commonly used in moles. They are mild in heat and fruity in flavor.

    Pasilla (Negro)

    The pasilla is a dried chilaca chili pepper. It is rich, woodsy and mild to hot.

    Recipe Steps

    Chili peppers soaking in a bowl filled with water.

    Step #1. Soak the dried peppers. Place the peppers in warm water and let them soak for at least 30 minutes, until softened. Remove the seeds and hard parts.

    Mole sauce ingredients in food processor.

    Step #2. Process ingredients. Add all of the ingredients to a food processor and blend until smooth.

    Mole sauce in food processor with wooden spoon.
    Mole sauce in saucepan.

    Step #3. Simmer. Place the mole in a saucepan and simmer it at medium-low temperature until desired thickness.

    Mole sauce in a bowl with cilantro and black sesame seeds.

    Step #4. Serve! Sprinkle toppings over the mole sauce and enjoy.

    Chef's Note: The more you simmer it, the thicker it will be.

    Ways to Serve Mole

    • as a dip for tortilla chips or added into other dips
    • a sauce for skillet chicken enchiladas, creamy burrito casserole, soft or hard bison tacos and other Mexican dishes
    • drizzled over proteins like chicken and other poultry, pork, tofu, etc.
    • combined with shredded chicken
    • over cooked veggies
    • added to soups and stews for extra flavor

    Storage & Reheating

    • Fridge: The mole can be stored in the refrigerator for up to 3 to 4 days in a covered container.
    • Freezer: Or, you can even freeze it for up to 6 months, but make sure it has completely cooled first.
    • Reheat: Reheat the mole on the stove over medium heat.

    Recipe FAQs

    Is mole sauce spicy?

    This will depend on the specific mole sauce, as some can be spicier than others based on the peppers used and amounts. When you remove the seeds and membrane from the peppers, they are less spicy.

    Does mole sauce taste like chocolate?

    The chocolate isn't a dominating flavor in mole sauce, but it provides some sweetness, thickness and depth of flavor.

    How do you pronounce mole?

    Mole is pronounced "moh-lay".

    Mole sauce in a bowl with cilantro and black sesame seeds.

    ❤️More Mexican Recipes You Will Love

    • Mexican soup in black bowls.
      Slow Cooker Mexican Soup
    • Chorizo and eggs on plate with fork.
      Mexican Chorizo and Eggs
    • Taco in a bag with forks and toppings on the side.
      How to Make Walking Tacos (aka Taco in a Bag)
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      Mini Taco Cups

    If you tried this recipe tutorial for How to Make Mole Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Mole sauce in a bowl with cilantro and black sesame seeds.

    How to Make Mole Sauce

    Joss Dyckson
    Here is an easy recipe tutorial for how to make mole sauce from scratch. A rich, sweet, fragrant, and spicy combination of chilies, herbs, spices, and chocolate, it's got a multitude of uses in the kitchen from eating on its own with some tortilla chips to serving with chicken enchiladas and much more.
    5 from 7 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Soak Time 30 minutes mins
    Total Time 45 minutes mins
    Course Condiment, Sauce
    Cuisine Mexican
    Servings 6 ¼ cup servings
    Calories 103 kcal

    Ingredients
     
     

    • 4-5 dried peppers - Try to find different varieties of red peppers: chipotle, guajillo, ancho, ñora, negro, etc.
    • 1 cup chicken broth
    • 3 ounces dark chocolate - melted
    • ¼ yellow onion - chopped
    • 1 garlic clove - chopped
    • 1 teaspoon canola oil
    • 1 teaspoon cumin
    • 1 teaspoon ground anise - optional
    • salt and pepper - to taste

    Toppings:

    • fresh cilantro - chopped
    • black sesame seeds

    Instructions
     

    • Place the peppers in warm water and let them soak for at least 30 minutes, until softened. Remove the seeds and hard parts.
      Chili peppers soaking in a bowl filled with water.
    • Add all of the ingredients to a food processor and blend until smooth.
      Mole sauce ingredients in food processor.
    • Place the mole in a saucepan and simmer it at medium-low temperature until desired thickness (the more you simmer it, the thicker it will be).
      Mole sauce in saucepan.
    • Sprinkle toppings over the mole sauce and enjoy.
      Mole sauce in a bowl with cilantro and black sesame seeds.

    Equipment

    • Food processor

    Notes

    • Storage. Store leftover sauce in a covered container in the fridge for up to 3 to 4 days or in the freezer for up to 6 months. Make sure it has cooled first.
    • Reheating. Reheat the mole on the stove over medium heat.
    • Serving. Ways to serve mole:
      • as a dip for tortilla chips or added into other dips
      • a sauce for enchiladas, burritos, soft or hard tacos and other Mexican dishes
      • drizzled over proteins like chicken, pork, tofu, etc.
      • combined with shredded chicken
      • over cooked veggies
      • added to soups and stews for extra flavor

    Nutrition

    Calories: 103kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 1mgSodium: 148mgPotassium: 172mgFiber: 2gSugar: 4gVitamin A: 99IUVitamin C: 3mgCalcium: 26mgIron: 3mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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