homemade mole sauce recipe

Written ByJenny Smyth Posted on
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The Best homemade mole sauce recipe

I’ve always been fascinated by the rich flavors and history of mole sauce. This complex condiment originated in Mexico, where it’s a staple in many traditional recipes. The word ‘mole’ itself means ‘sauce’ in Aztec, but it’s so much more than that – it’s a labor of love that requires patience, skill, and a deep understanding of the ingredients.

As a home cook, I appreciate the challenge of making mole sauce from scratch, and I’m excited to share my recipe with you. My family loves this sauce, and we use it as a topping for everything from tacos to grilled meats. It’s a versatile ingredient that adds depth and warmth to any dish.

I’ve experimented with various versions of this recipe over the years, and I’m happy to report that it’s become a staple in our household. The health benefits of mole sauce are numerous – it’s packed with antioxidants, vitamins, and minerals from the ancho chilies, garlic, and spices. Plus, it’s incredibly easy to make in large batches, which is perfect for meal prep or entertaining guests.

My kids adore helping me in the kitchen, especially when we’re working on this recipe. They love watching the colors mix together and smelling the aroma wafting from the pot. It’s a sensory experience like no other!

As we cook, we chat about our day, share stories, and bond over the joy of creating something delicious together. When we sit down to eat, everyone raves about the flavors – it’s like a little taste explosion on their tongues! And let me tell you, there’s nothing quite like seeing your family members enjoy something they’ve helped create.

It’s a feeling that warms my heart and makes all the effort worth it.

Homemade Mole Sauce

Homemade Mole Sauce

4.7 from 1445 votes

A rich and complex Mexican mole sauce made with dried chiles, spices, and a hint of chocolate. This authentic sauce is perfect for enchiladas, chicken, or as a flavorful base for many dishes.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Chiles

3 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded

For the Sauce Base

2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup slivered almonds
2 tablespoons sesame seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cups chicken or vegetable broth
1 (14-ounce) can diced tomatoes, undrained
1 tablespoon raisins
1 ounce dark chocolate (70% cacao), chopped
1 tablespoon brown sugar
Salt to taste

👨‍🍳Directions

1Toast the dried chiles in a dry skillet over medium heat for 2 to 3 minutes until fragrant, pressing them flat with a spatula.
2Transfer the chiles to a bowl and cover with hot water; let them soak for 15 minutes until softened.
3While the chiles soak, heat the vegetable oil in a large skillet over medium heat.
4Add the onion and cook for 5 minutes until translucent, then stir in the garlic and cook for 1 minute more.
5Add the almonds and sesame seeds to the skillet and cook, stirring constantly, for 2 to 3 minutes until the almonds are lightly golden.
6Stir in the cinnamon, cumin, and cloves and cook for 30 seconds until aromatic.
7Drain the soaked chiles and add them to the skillet along with the broth, diced tomatoes, and raisins.
8Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
9Remove the skillet from heat and carefully transfer the mixture to a blender.
10Blend on high speed until completely smooth, about 1 to 2 minutes, then return the sauce to the skillet.
11Add the chopped chocolate and brown sugar to the sauce and stir over low heat until the chocolate is fully melted and the sauce is smooth.
12Season with salt to taste and simmer for 5 minutes to meld the flavors.

🔧Equipment

Large skillet
Blender or food processor
Medium saucepan
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 520mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 14g🥩Protein: 7g

📝Notes

For a milder sauce, reduce the number of guajillo chiles. The sauce can be stored in the refrigerator for up to a week or frozen for three months.

Watch Video Of How Homemade Mole Sauce Works

This homemade mole sauce recipe has become a staple in my household because it’s so versatile – you can use it as a topping for tacos or grilled meats or even as a dip for veggies or chips. My family loves helping me make it because it’s fun to watch the colors mix together and smell the aroma wafting from the pot.

When we sit down to eat together after cooking this recipe, everyone raves about the flavors – it’s like a little taste explosion on their tongues! And let me tell you, there’s nothing quite like seeing your family members enjoy something they’ve helped create.

❓ Frequently Asked Questions About Mole Sauce

1

What is mole sauce made of?

Mole sauce is typically made with a combination of ancho chilies, garlic, spices, chocolate (yes, you read that right!), and other ingredients like onions and nuts.

2

Is mole sauce spicy?

The level of heat can vary depending on your preference for spiciness or your tolerance for certain ingredients.

3

Can I use store-bought mole paste?

I would recommend making your own mole paste from scratch for maximum flavor and control.

4

How do I store leftover mole sauce?

You can store leftover mole sauce in an airtight container in the fridge for up to 3 days or freeze it for longer-term storage.

5

Can I serve mole sauce on its own as a dip?

Sure thing! Mole sauce makes an amazing dip for veggies or chips.

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