Mole

Transport your taste buds to the heart of Mexican culinary tradition with this rich and velvety mole sauce, a true celebration of bold, complex flavors. Made with a harmonious blend of dried ancho, guajillo, and pasilla chilies, this mole gets its signature depth from roasted nuts, seeds, and warming spices like cinnamon and cumin. Sweet raisins, unsweetened cocoa powder, and authentic dark Mexican chocolate add layers of sweetness and earthiness, while the slow-simmering technique ensures every ingredient melds together beautifully. Perfect for draping over tender chicken, pork, or enchiladas, this homemade mole is a labor of love that promises an unforgettable taste of Mexico. Great for dinner parties or festive occasions, this dish will leave your guests marveling at its intricate and well-balanced flavors.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 4 pieces dried ancho chilies
• 4 pieces dried guajillo chilies
• 3 pieces dried pasilla chilies
• 4 cups hot water
• 3 tablespoons vegetable oil
• 1 medium white onion, chopped
• 4 pieces garlic cloves, minced
• 1 large ripe tomato, chopped
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons peanut butter (or ground peanuts)
• 2 tablespoons almonds, toasted
• 2 tablespoons pumpkin seeds (pepitas), toasted
• 2 tablespoons raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 3 cups chicken or vegetable broth
• 3 ounces dark Mexican chocolate, chopped
• 1 teaspoon salt
• 1 tablespoon sugar (optional, to taste)

Directions

Step 1

Remove stems and seeds from the dried chilies. Place them in a bowl and cover with 4 cups of hot water. Set aside to soak for 20 minutes until softened.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3

Add the chopped tomato to the skillet and cook for 5 minutes, stirring occasionally, until softened and slightly broken down.

Step 4

Transfer the soaked chilies (reserving the soaking liquid) and the tomato mixture to a blender. Add 1 cup of the soaking liquid, unsweetened cocoa powder, peanut butter, toasted almonds, toasted pumpkin seeds, raisins, ground cinnamon, and ground cumin. Blend until smooth, adding more soaking liquid as needed to achieve a smooth paste.

Step 5

In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Carefully pour in the chili mixture and cook for 10 minutes, stirring frequently, until the sauce darkens slightly and thickens.

Step 6

Gradually add chicken or vegetable broth to the skillet, stirring to combine. Simmer the sauce uncovered for 30 minutes, stirring occasionally.

Step 7

Stir in the chopped dark Mexican chocolate and let it melt into the sauce. Taste and season with salt and a bit of sugar if needed to balance the flavors.

Step 8

Continue to simmer the mole for another 20 minutes, stirring occasionally, until the flavors are well combined and the sauce reaches a thick, velvety consistency.

Step 9

Serve the mole sauce over cooked chicken, pork, or enchiladas, and garnish with additional toasted pumpkin seeds if desired.

Nutrition Facts

Serving size	2322.9 grams (2322.9g)

Amount per serving	% Daily Value*
Calories	1916

Total Fat 127.30g	163%
Saturated Fat 33.00g	165%
Polyunsaturated Fat 25.20g
Cholesterol 0mg	0%
Sodium 5329mg	232%
Total Carbohydrate 196.30g	71%
Dietary Fiber 52.40g	187%
Total Sugars 86.50g
Protein 51.00g	102%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 18mg	99%
Potassium 3732mg	79%

*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.

Source of Calories

Fat: 53.7%

Protein: 9.6%

Carbs: 36.8%