mole recipe time, because you know that moment when tacos feel a little too everyday and you want something that tastes like you really tried, even if you are still in sweatpants? That is exactly when I make mole. It is cozy, deep, a little sweet, a little smoky, and it makes your kitchen smell like something special is happening. The first time I made it, I was honestly nervous because people talk about mole like it is some impossible secret. But once you break it into steps, it is totally doable at home. Let me walk you through my favorite way to make it, plus how I like to serve it so it actually fits real life.
What is Mole Sauce and Its History?
Mole sauce is one of those dishes that feels like a whole story in a pot. At its core, mole is a Mexican sauce made from a mix of chilies, spices, and usually some kind of nut or seed. Some versions include chocolate, not because it should taste like dessert, but because it adds this gentle richness and a darker, rounder flavor.
The word “mole” comes from the Nahuatl word “molli,” which basically means sauce or mixture. That makes sense, because mole is all about bringing lots of ingredients together until they taste like one unified thing. You will often hear about mole poblano, which is probably the most famous version, often served with turkey or chicken in Puebla. But across Mexico, there are many moles, from lighter and herbier ones to super dark and spicy ones.
What I love most is that mole is not about being perfect. It is about balance. If it is a little too spicy, you soften it. If it tastes flat, you wake it up. It is very forgiving, and it teaches you to taste as you go.
“I tried this on a Sunday and my family went silent for a full minute, the good kind of silence. Now they ask for mole every time someone has a birthday.”
How to Make Authentic Mole Sauce at Home
Okay, here is the part that makes people hesitate. The ingredient list looks long. But each item has a job, and once you do this once, you will see the rhythm of it. My “authentic at home” approach is realistic: traditional flavors, but with steps that fit a normal kitchen and a normal schedule.
What you will need
- Dried chilies: ancho, pasilla, and guajillo (about 2 to 3 of each)
- 1 small onion, sliced
- 4 garlic cloves, peeled
- 1 tomato or 2 tablespoons tomato paste
- Nuts or seeds: 1/4 cup peanuts or almonds, plus 2 tablespoons sesame seeds
- 1 small tortilla or 1 slice of bread
- Spices: 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon cumin, 1 teaspoon oregano
- 2 to 3 tablespoons raisins
- Mexican chocolate or dark chocolate: about 1 to 2 ounces
- 4 cups chicken broth (more as needed)
- Salt and a little sugar or honey to balance
- 2 tablespoons oil or lard for cooking
If you cannot find every chili, do not stress. Anchos are the big one for that deep, raisiny flavor. Guajillo brings brightness. Pasilla adds that darker, earthy note. If you only find two types, you can still get a really good result.
Step by step directions (my no panic method)
1) Prep the chilies. Cut off the stems and shake out most of the seeds. I leave a few because I like a little heat, but it is up to you. Toast the chilies in a dry pan for about 10 to 20 seconds per side. Do not burn them, because bitter mole is just sad.
2) Soften the chilies. Put the toasted chilies in a bowl and cover with hot water for about 15 to 20 minutes. This makes blending easier and gives you a smoother sauce.
3) Toast the supporting cast. In the same pan, add a bit of oil. Cook the onion and garlic until they smell sweet. Then toast the nuts, sesame seeds, tortilla or bread, and spices for a minute or two. You are not trying to turn anything black, just wake up the flavors.
4) Blend it. Add the softened chilies (drained), the cooked onion and garlic, tomato, nuts, sesame, tortilla or bread, raisins, spices, and about 1 to 2 cups broth into a blender. Blend until very smooth. If your blender struggles, add more broth and do it in batches.
5) Cook the sauce. Heat oil in a pot and carefully pour in the blended mixture. It may splatter a little, so go slow. Cook it, stirring often, for about 10 minutes. This step is important because it turns the blended flavor into something deeper and more “finished.”
6) Add chocolate and broth. Stir in the chocolate until melted, then add the remaining broth little by little until you like the thickness. I usually go for something like a creamy soup consistency because it thickens as it simmers.
7) Simmer and adjust. Let it simmer on low for 25 to 45 minutes. Stir often so it does not stick. Then taste. Add salt. If it tastes sharp or too spicy, add a pinch of sugar or a tiny drizzle of honey. If it feels too thick, add broth. If it feels too thin, simmer longer.
And that is basically it. This is the mole recipe I come back to when I want that real, comforting, special occasion flavor at home without turning it into a two day project.
One practical note: if you want an extra smooth sauce, you can strain it after blending. I only do that when I am serving guests. On regular nights, I skip it and nobody complains.
Variations of Mole Sauce
Once you have the basic idea, you can make mole your own. Different regions use different ingredients, and honestly, your pantry gets a vote too. Here are a few easy ways to change the vibe without losing the soul of it.
Mole poblano style: Keep the chocolate, raisins, and sesame. This is the “classic” feel most people expect. It is dark, rich, and balanced.
Mole rojo: Lean heavier on guajillo and ancho, go lighter on chocolate, and focus on a brighter chili flavor. I like this when I want something a little less sweet.
Mole negro inspired: This is the dramatic, super dark one. Traditionally it takes more steps and sometimes includes very deeply toasted ingredients. At home, you can approximate it by using more pasilla, a bit more chocolate, and a longer simmer. Just do not burn the chilies.
Nut forward mole: Add a bit more almonds or peanuts for a creamier sauce. This is great if you are serving people who are nervous about spice.
Seed based: You can use more sesame and even add pumpkin seeds. It gives a toasty, almost buttery flavor that is really good with vegetables.
I also want to say this out loud: it is okay to tweak based on what you can find. Authentic cooking is not about suffering. It is about honoring the flavors and using good sense. If your mole recipe tastes balanced and makes you want a second bite, you did it right.
Pairing Mole Sauce with Different Dishes
Mole is famous with chicken, but it is not a one trick sauce. I treat a pot of mole like a weekly helper, because it can make simple food taste like you picked it up from your favorite Mexican spot.
My favorite ways to serve it
Chicken or turkey: The classic. I usually simmer cooked chicken in the sauce for a few minutes so it soaks in. Then I top with sesame seeds and serve with rice.
Enchiladas: Roll up shredded chicken or beans in tortillas, pour warm mole on top, and add a little cheese or onion. It is messy in the best way.
Roasted veggies: Sweet potato, cauliflower, carrots, and mushrooms are amazing with mole. It is a great option if you are trying to eat less meat but still want something hearty.
Eggs: Hear me out. A spoonful of mole over scrambled eggs or a fried egg with tortillas is such a good weekend breakfast.
Rice and beans: Even just stirring a little mole into rice makes it taste richer. I do this when I have a small amount left and I am trying to stretch it.
If you are hosting, keep it simple: chicken, rice, warm tortillas, and maybe a crunchy salad with lime. Mole is the main character, so you do not need fifteen side dishes competing with it.
Tips for Storing and Reheating Mole Sauce
This is where mole becomes your best friend. It stores really well, and the flavor often gets even better after a day in the fridge. I love making a big batch because it saves me on busy nights.
In the fridge: Store in a sealed container for up to 5 days. I like to keep it a little thicker in storage, then thin it with broth when reheating.
In the freezer: Freeze in portions, like small containers or freezer bags laid flat. It keeps well for about 3 months. Label it, because frozen mole looks like a lot of other mysterious brown sauces.
Reheating: Warm it gently in a pot over low heat, stirring often. Add a splash of broth or water if it is too thick. Avoid blasting it on high, because it can stick and the texture gets a little weird.
If the flavor feels muted: Add a pinch of salt first. If it still tastes sleepy, add a tiny squeeze of lime or a sprinkle of sesame seeds on top when serving. That little lift helps a lot.
And one more real life tip: mole stains. Use a dark towel, and do not wear your favorite white shirt while cooking it. Ask me how I know.
Common Questions
Can I make mole sauce less spicy?
Yes. Remove more seeds from the dried chilies, use more ancho and less guajillo, and add a bit more nuts or sesame for a softer edge. A small pinch of sugar can also calm the heat.
Do I have to use chocolate?
No, but it helps with that signature depth. If you skip it, add a few extra raisins or a bit more toasted sesame so the sauce still feels rounded.
My mole tastes bitter. What happened?
Usually it is from burned chilies or spices. Next time toast for a shorter time. To fix a bitter batch, try adding a little more broth, a bit of chocolate, and a small pinch of sugar, then simmer gently.
Can I use store bought broth?
Absolutely. Choose a low sodium broth if you can, because mole reduces and the salt can get intense fast.
How do I use leftover mole fast?
Warm it, toss it with shredded rotisserie chicken, and serve in tortillas. That is a weeknight win with basically zero effort.
A cozy pot of mole you will actually make again
If you take anything from this, let it be this: mole is not scary, it is just a bunch of smart ingredients working together. Start with good dried chilies, toast carefully, blend until smooth, and simmer until it tastes like it belongs on your table. This mole recipe is the one I rely on when I want something that feels like a hug and also makes dinner feel special. Try it once, take notes on what you like, and make it your own next time. And if you do make it, I hope your kitchen smells incredible and you feel just a little proud of yourself.
Print
Authentic Mole Sauce
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and rich Mexican sauce made from dried chilies, spices, and chocolate, perfect for enhancing a variety of dishes.
Ingredients
- 2–3 dried ancho chilies
- 2–3 dried pasilla chilies
- 2–3 dried guajillo chilies
- 1 small onion, sliced
- 4 garlic cloves, peeled
- 1 tomato or 2 tablespoons tomato paste
- 1/4 cup peanuts or almonds
- 2 tablespoons sesame seeds
- 1 small tortilla or 1 slice of bread
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 2–3 tablespoons raisins
- 1–2 ounces Mexican chocolate or dark chocolate
- 4 cups chicken broth
- Salt, to taste
- 2 tablespoons oil or lard for cooking
- A little sugar or honey, to balance
Instructions
- Prep the chilies: Cut off the stems and shake out most of the seeds. Toast the chilies in a dry pan for about 10 to 20 seconds per side.
- Soften the chilies: Place the toasted chilies in a bowl, cover with hot water, and soak for 15 to 20 minutes.
- Toast the supporting cast: In the same pan, add a bit of oil and cook the onion and garlic until fragrant. Then toast the nuts, sesame seeds, tortilla or bread, and spices for 1-2 minutes.
- Blend it: Add the softened chilies (drained), cooked onion, garlic, tomato, nuts, sesame, tortilla or bread, raisins, spices, and about 1-2 cups of broth into a blender. Blend until very smooth.
- Cook the sauce: Heat oil in a pot and pour in the blended mixture. Cook for about 10 minutes, stirring often.
- Add chocolate and broth: Stir in the chocolate until melted and add broth until you reach the desired consistency.
- Simmer and adjust: Let it simmer on low for 25-45 minutes. Taste and adjust seasoning as needed.
Notes
For an extra smooth sauce, strain after blending. Mole sauce can be refrigerated for up to 5 days or frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
