Mole Sauce
Dive into the rich, complex depths of authentic Mexican cuisine with this homemade Mole Sauce recipe. This silky, flavorful sauce combines the smoky heat of dried ancho, guajillo, and pasilla chilies with the earthy sweetness of raisins and hints of warm spices like cinnamon and cumin. Layers of roasted almonds, sesame seeds, and chopped unsweetened chocolate lend a nutty, bittersweet complexity, while tomatoes and softened chilies create a velvety base. Perfect for draping over tender chicken, turkey, or enchiladas, this traditional mole is slow-simmered to allow its intricate flavors to blossom. Ready in just over an hour, this versatile and deeply satisfying sauce is a must-try for fans of bold, authentic flavors. It's easy to customize and even better the next day, making it an ideal recipe for meal prep or special occasions.
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Recipe Information
Ingredients
- 3 pieces dried ancho chilies
- 3 pieces dried guajillo chilies
- 2 pieces dried pasilla chilies
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 4 cloves garlic cloves, minced
- 2 large plum tomatoes, chopped
- 1 tablespoon raw almonds
- 2 tablespoons raw sesame seeds
- 2 tablespoons raisins
- 1 small corn tortilla, torn into pieces
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups chicken or vegetable stock
- 1 ounce unsweetened chocolate, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
Remove the stems and seeds from the ancho, guajillo, and pasilla chilies. Heat a skillet over medium heat and toast the chilies for 1-2 minutes until fragrant, being careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 20 minutes to soften, then drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes, almonds, sesame seeds, raisins, and torn corn tortilla. Cook everything together for 5 minutes, stirring occasionally.
Season the mixture with ground cinnamon, cumin, and coriander. Stir well to combine the spices.
Transfer the cooked mixture to a blender. Add the softened chilies and 2 cups of chicken or vegetable stock. Blend until smooth. If the sauce is too thick, add additional stock as needed.
Pour the blended sauce back into the skillet and bring to a simmer over low heat.
Stir in the chopped unsweetened chocolate, allowing it to melt completely into the sauce.
Season the mole with salt and sugar, adjusting to taste. Simmer for an additional 20-25 minutes, stirring occasionally, to allow the flavors to deepen and the sauce to thicken.
Serve warm over your favorite protein or dish, such as chicken, turkey, or enchiladas. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 43.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3006 mg | 64% | |
*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.
