My Own Mole

Dive into the rich, complex flavors of "My Own Mole," a homemade take on Mexico's iconic sauce that balances smoky, sweet, and spicy notes in perfect harmony. This recipe features a trio of dried chilies—ancho, guajillo, and chipotle—paired with roasted tomatoes, toasted nuts, and warm spices like cinnamon and cumin. The addition of deep, velvety dark chocolate and a crispy corn tortilla takes the sauce to new depths of flavor, while slow simmering unites all the ingredients into a smooth, luxurious texture. Ready in just a couple of hours, this authentic mole recipe is perfect for serving over tender meats, roasted vegetables, or fluffy rice. Whether you're preparing a festive meal or elevating a simple dinner, this versatile mole is a must-try for any food enthusiast. Plus, it stores beautifully, making it a great make-ahead option for busy weeks!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 pieces dried ancho chilies
• 3 pieces dried guajillo chilies
• 2 pieces dried chipotle chilies
• 2 pieces roma tomatoes
• 1 medium onion, chopped
• 4 pieces garlic cloves, peeled
• 0.25 cup unsalted peanuts
• 0.25 cup almonds
• 2 tablespoons sesame seeds
• 1 piece corn tortilla, torn into pieces
• 2 ounces dark chocolate, chopped
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups chicken or vegetable broth
• 3 tablespoons canola oil or lard
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

Step 1

Prepare the chilies by removing the stems and seeds. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant. Set aside.

Step 2

In the same skillet, roast the tomatoes, onion, and garlic for 5-7 minutes, turning occasionally, until they are charred and softened. Set aside.

Step 3

Toast the peanuts, almonds, and sesame seeds in the skillet for about 2-3 minutes, stirring often, until golden and aromatic. Remove and set aside.

Step 4

Heat the oil or lard in a large skillet or pot over medium heat. Add the torn corn tortilla and cook it for 2-3 minutes until crispy.

Step 5

In a blender, combine the toasted chilies, roasted vegetables, peanuts, almonds, sesame seeds, tortilla, chocolate, cinnamon, cumin, coriander, chicken or vegetable broth, salt, and sugar.

Step 6

Blend all the ingredients until smooth, working in batches if necessary. Add more broth if the sauce is too thick.

Step 7

Transfer the blended sauce back to the skillet or pot. Simmer over low heat for about 45 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

Step 8

Taste and adjust seasoning with more salt or sugar if needed.

Step 9

Serve warm over meats, vegetables, or rice. You can also store it in an airtight container in the fridge for up to 5 days or freeze it for longer storage.

Nutrition Facts

Serving size	1289.5 grams (1289.5g)

Amount per serving	% Daily Value*
Calories	1717

Total Fat 118.10g	151%
Saturated Fat 21.00g	105%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 5062mg	220%
Total Carbohydrate 145.40g	53%
Dietary Fiber 42.20g	151%
Total Sugars 34.30g
Protein 43.80g	88%

Vitamin D 0IU	0%
Calcium 376mg	29%
Iron 19mg	106%
Potassium 2966mg	63%

*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: 58.4%

Protein: 9.6%

Carbs: 32.0%