Mole Mo Lay Sauce
Discover the rich, complex flavors of authentic Mexican cuisine with this vibrant Mole Mo Lay Sauce recipe, a decadent blend of dried chiles, earthy spices, and velvety dark chocolate. This traditional recipe starts with toasting ancho, guajillo, and pasilla chiles to unlock their deep, smoky flavors, which are then paired with fragrant cinnamon, cumin, and cloves. A unique mix of ingredients like peanuts, raisins, and even a torn corn tortilla adds depth to this silky sauce, while finely chopped dark chocolate lends a luxurious finish. Perfect served over chicken, pork, or roasted vegetables, this hearty sauce comes together in under an hour and makes six servings. Whether you’re new to mole or a seasoned fan, this recipe is your gateway to one of Mexico’s most celebrated dishes.
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Recipe Information
Ingredients
- 3 whole dried ancho chiles
- 3 whole dried guajillo chiles
- 2 whole dried pasilla chiles
- 3 tablespoons vegetable oil
- 1 medium, diced white onion
- 4 whole, peeled garlic cloves
- 2 medium, chopped roma tomatoes
- 2 tablespoons unsalted peanuts
- 2 tablespoons raisins
- 1 small, torn into pieces corn tortilla
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground cloves
- 4 cups chicken broth
- 2 ounces, finely chopped dark chocolate
- 1 teaspoon (or to taste) salt
- 1 teaspoon (optional, to taste) sugar
Instructions
Heat a large skillet over medium heat. Toast the ancho, guajillo, and pasilla chiles for 2 minutes on each side or until fragrant. Remove from the skillet, allow to cool slightly, and then remove the stems and seeds.
Put the toasted chiles in a bowl and cover them with 2 cups of hot water. Let them soak for 15 minutes until softened. Reserve the soaking liquid.
In the same skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the onion and garlic until softened and golden, about 4 minutes.
Add the chopped tomatoes, peanuts, raisins, and torn pieces of tortilla to the skillet. Cook for another 5 minutes, stirring occasionally, until the ingredients soften.
Add the cinnamon, cumin, and cloves to the skillet. Stir well to distribute the spices evenly.
Combine the softened chiles, their soaking liquid, and the skillet ingredients in a blender or food processor. Purée until you have a smooth mixture. If the mixture is too thick, add additional chicken broth, a little at a time, to achieve a smooth consistency.
Return the blended mixture to the skillet over medium heat. Add the remaining chicken broth gradually while stirring. Let the mixture simmer for 20 minutes, stirring frequently.
Stir in the dark chocolate and let it melt completely into the sauce. Taste and adjust the seasoning with salt and, if needed, sugar.
Allow the mole sauce to simmer gently for another 5 minutes. Remove from heat and serve warm over your choice of protein or vegetables.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 65.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3631 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
