I’ve tried countless mole recipes, but the best one starts with toasted dried chiles that bring deep, smoky flavors. Adding roasted tomatoes and spices creates a rich base, while a touch of chocolate balances the heat. The key is patience—simmering slowly allows the sauce to develop its complexity. There’s a secret step that ties it all together, and once you try it, you’ll rethink every mole you’ve ever tasted.
Recipe
Let me tell you something—once you’ve tried *this* mole, there’s no going back. This isn’t just any mole; it’s a rich, complex, and soul-warming sauce that’ll make you feel like a culinary genius. Packed with smoky chilies, velvety chocolate, and aromatic spices, it’s a symphony of flavors that’s surprisingly easy to master.
I’ve been making this for years, and it’s the one dish that always steals the show—whether it’s for a cozy dinner or a big family gathering. Imagine tender chicken or veggies smothered in a sauce that’s both earthy and slightly sweet, with just the right amount of heat.
Trust me, you’ll want to lick the plate clean. Ready to jump in? Let’s get cooking—this mole is worth every minute!
Ingredients
Mole is all about layering deep, complex flavors—don’t rush the ingredient prep. Toasting dried chiles and spices reveals their magic, while a touch of chocolate balances the heat. Here’s what you’ll need, with chef-approved swaps where possible:
Chiles (The Soul of Mole):
- *Dried ancho chiles* (earthy, mild heat—must-have)
- *Dried guajillo chiles* (fruity, medium heat)
- *Sub:* Pasilla or mulato chiles if unavailable, but avoid chipotle (too smoky).
Aromatics & Spices (Toasted = Flavor Bomb):
- *Cinnamon stick* (Mexican canela preferred—softer, sweeter)
- *Whole cloves* (2-3 max—they’re potent)
- *Cumin seeds* (toast with spices, not ground)
- *Sub:* Ground spices in a pinch, but reduce amounts by half.
The Unusual Suspects (Trust Us):
- *Bitter chocolate* (70% or higher—no milk chocolate!)
- *Stale tortilla or bread* (thickens sauce; sub: crackers)
- *Raisins or plantains* (for sweetness; sub: prunes)
Essentials:
- *Chicken broth* (homemade > boxed)
- *Garlic & onion* (non-negotiable—fresh only)
- *Tomatoes* (charred for smokiness)
Pro Move: Blend in 1 tsp *instant coffee* for depth (sounds weird, tastes genius). Skip the peanuts—traditional mole uses almonds or sesame seeds.
How to Make the Best Authentic Mole Sauce Recipe
1. Toast the spices and nuts
Heat a dry skillet over medium heat. Add dried chilies, cinnamon stick, cloves, and nuts (peanuts or almonds). Toast for 2-3 minutes until fragrant, stirring constantly to prevent burning.
This deepens their flavor, essential for a rich mole base.
2. Rehydrate the chilies
Remove stems and seeds from dried chilies (ancho, pasilla, mulato). Simmer in hot water for 15 minutes until softened.
Reserve 1 cup of the soaking liquid—it adds depth to the sauce.
3. Blend the base
Combine toasted spices, rehydrated chilies, nuts, garlic, onion, and a small piece of dark chocolate in a blender. Add reserved chili water and blend until smooth.
Straining removes grit for a silky texture.
4. Cook the sauce
Heat oil in a heavy pot over medium-low. Pour in the blended mixture and simmer for 20 minutes, stirring often to prevent sticking.
The sauce will darken and thicken slightly.
5. Sweeten and balance
Stir in tomato paste, a pinch of sugar, and salt. Taste and adjust—add more chocolate for richness or a splash of broth if too thick.
Mole should be complex: smoky, sweet, and savory.
6. Finish with chocolate
Chop Mexican chocolate (or bittersweet chocolate) and whisk into the sauce until melted. Simmer 10 more minutes on low heat.
Overheating can make the chocolate grainy.
7. Rest before serving
Let the mole sit off heat for 30 minutes. Flavors meld as it cools.
Reheat gently before using—over high heat risks separating the oils.
Pro Tips:
- Shortcut: Use pre-ground spices if toasting whole ones isn’t possible.
- Warning: Don’t skip straining—gritty mole ruins the experience.
- Flexibility: Adjust heat with fewer chilies; add raisins for extra sweetness.
- Visual Cue: Done when the sauce coats the back of a spoon without dripping.
Nutrition
Nutritional values can vary based on the ingredients and portions used. Below is an approximate breakdown per serving.
Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) | Sugar (g)
—|—|—|—|—|—
250 | 15 | 20 | 8 | 4 | 6
Chef Tips
Making great mole isn’t just about the ingredients—it’s about technique. Toast your chiles and spices lightly to deepen flavors without burning them. Blend everything smooth, then simmer slowly to meld the flavors.
Don’t rush—mole needs time. Taste as you go, adjusting salt or sweetness. If it’s too thick, thin with broth.
