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Mole Sauce

Mole Sauce Recipe

Jada Parker
Mole Sauce is a quintessential Mexican sauce with a complex blend of flavors. With its balance of heat from chilies, a touch of sweetness from chocolate, and depth from spices, Mole brings an irresistible depth to any dish. Whether you pair it with roasted chicken, tacos, or enchiladas, this sauce adds authenticity and warmth to your meals. It’s easy to make and can be stored for later use.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Sauces
Cuisine Mexican

Ingredients
  

  • 3 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 dried pasilla chili
  • 1 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • 1/4 cup almonds or cashews
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 2 tomatoes diced
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/2 cup chicken broth or vegetable broth for a vegetarian version
  • 2 tbsp olive oil
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp brown sugar optional
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  • Salt to taste

Instructions
 

  • Prepare the Chilies:Remove the stems and seeds from the dried ancho, guajillo, and pasilla chilies. Toast them lightly in a dry pan over medium heat for 2-3 minutes to release their aroma. Set aside.
  • Toast the Seeds and Nuts:In the same pan, toast sesame seeds, pumpkin seeds, and almonds for 3-4 minutes, stirring constantly to avoid burning. Set them aside once toasted.
  • Cook the Vegetables:Heat olive oil in a medium skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and soft, about 5 minutes. Add the diced tomatoes and cook for another 2 minutes until the tomatoes soften.
  • Blend the Mole Sauce:In a blender, combine the toasted chilies, sesame seeds, pumpkin seeds, almonds, onion, garlic, and tomatoes. Add cinnamon, cumin, cloves, cocoa powder, brown sugar, and chicken broth. Blend until smooth. Add more broth if necessary to reach the desired consistency.
  • Simmer the Sauce:Transfer the blended sauce to a saucepan. Cook over low heat, stirring occasionally, for 20-30 minutes to allow the flavors to meld. Add salt to taste.
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  • Serve:Once the sauce thickens and becomes aromatic, your Mole Sauce is ready to serve! Drizzle over roasted chicken, tacos, enchiladas, or any of your favorite dishes.

Notes

  • Storage: Store leftover Mole Sauce in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.
  • Variation: For a spicier version, add more chipotle or serrano peppers to the sauce.
 
  • Texture Tip: For a smoother sauce, strain it through a fine mesh sieve after blending to remove any large bits.