How to Make Mole Sauce
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.
Servings: 6 ¼ cup servings
Calories: 103kcal
Equipment
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.
- Add all of the ingredients to a food processor and blend until smooth.
- 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).
- Sprinkle toppings over the mole sauce and enjoy.
Video
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: 103kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 172mg | Fiber: 2g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 3mg
