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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the chopped tomatoes, almonds, sesame seeds, raisins, and torn corn tortilla. Cook everything together for 5 minutes, stirring occasionally.

Step 6

Season the mixture with ground cinnamon, cumin, and coriander. Stir well to combine the spices.

Step 7

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.

Step 8

Pour the blended sauce back into the skillet and bring to a simmer over low heat.

Step 9

Stir in the chopped unsweetened chocolate, allowing it to melt completely into the sauce.

Step 10

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.

Step 11

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

Serving size	1438.7 grams (1438.7g)

Amount per serving	% Daily Value*
Calories	1174

Total Fat 67.50g	87%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 17.80g
Cholesterol 0mg	0%
Sodium 5051mg	220%
Total Carbohydrate 149.70g	54%
Dietary Fiber 40.60g	145%
Total Sugars 43.00g
Protein 32.00g	64%

Vitamin D 0IU	0%
Calcium 476mg	37%
Iron 14mg	78%
Potassium 3006mg	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.

Source of Calories

Fat: 45.5%

Protein: 9.6%

Carbs: 44.9%