Description
Mole Sauce (Mole Poblano) is a traditional Mexican sauce celebrated for its rich, complex layers of smoky, sweet, and spicy flavors combining dried chilies, spices, nuts, chocolate, and fresh aromatics. Perfect for enhancing chicken, pork, vegetables, tacos, or enchiladas, this homemade recipe guides you through accessible steps to craft a truly authentic and impressive sauce.
Ingredients
Scale
Dried Chilies
- 4 ancho chilies, stems and seeds removed
- 3 pasilla chilies, stems and seeds removed
- 3 mulato chilies, stems and seeds removed
Spices
- 1 tsp cumin seeds
- 4 whole cloves
- 2 cinnamon sticks
- 1/2 tsp black pepper
Chocolate & Nuts
- 2 oz unsweetened chocolate
- 1/4 cup almonds
- 2 tbsp sesame seeds
- 1/4 cup peanuts
Fresh Aromatics & Others
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 medium tomatoes, chopped
- 2 slices stale bread or 2 small stale tortillas, torn
- 3 cups chicken broth or vegetable broth (for vegetarian option)
- 2 tbsp cooking oil
- Salt to taste
- Optional: honey or brown sugar for sweetness adjustment
Instructions
- Prepare and toast the dried chilies: Remove stems and seeds from ancho, pasilla, and mulato chilies. Toast them lightly in a dry skillet over medium heat until fragrant and slightly darkened, about 1-2 minutes per side, taking care not to burn them.
- Soak the toasted chilies: Place the toasted chilies in a bowl with warm water and soak for 20 minutes to soften, making them easier to blend smoothly.
- Toast nuts, seeds, and spices: In the same skillet, toast almonds, peanuts, sesame seeds, cumin seeds, whole cloves, and cinnamon sticks over medium heat until golden and aromatic, about 3-5 minutes.
- Sauté fresh aromatics: Heat oil in a pan, then sauté chopped onions and garlic until translucent and fragrant, about 5 minutes. Add chopped tomatoes and cook until softened.
- Blend all ingredients: Drain chilies from soaking water. Combine soaked chilies, toasted nuts, seeds, spices, sautéed onion, garlic, tomatoes, stale bread or tortillas in a blender. Blend until smooth and thick paste forms, adding a bit of broth if needed to achieve blending consistency.
- Simmer the sauce: Pour the blended mixture into a pot with remaining broth. Cook on low heat, stirring frequently to prevent sticking, and let the flavors meld for 30-40 minutes.
- Add chocolate and season: Stir in unsweetened chocolate until fully melted. Adjust seasoning with salt and pepper to taste. Optionally add honey or brown sugar for sweetness if desired.
- Finish and serve: Continue simmering gently until the sauce thickens and deepens in flavor. Serve warm over chicken, pork, vegetables, or your favorite dishes, or store for later use.
Notes
- Toast chilies and spices on medium heat with close attention to avoid burning and bitterness.
- Ensure the sauce is well blended and smooth for traditional texture.
- Allow the sauce enough simmering time to develop deep, layered flavors.
- Adjust sweetness carefully – chocolate adds depth beyond just sweetness.
- Store leftover mole in an airtight container in the refrigerator for up to one week.
- Reheat gently with a splash of broth to maintain creamy consistency.
- The sauce freezes well when portioned in freezer-safe containers; thaw overnight before reheating.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sauce
- Method: Sautéing, Toasting, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60 ml)
- Calories: 140 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Mole Poblano, Mexican sauce, mole sauce recipe, traditional mole, chocolate chili sauce