How to Make Mole Sauce

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.

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

• 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 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

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.

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

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

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

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