How to Make Mole Sauce: Step-by-Step Recipe with 7 Variations

How to Make Mole Sauce: Step-by-Step Recipe with 7 Variations

Learn how to make authentic mole sauce from scratch with this simple, step-by-step guide. Perfect for beginners, this recipe includes precise measurements and 7 delicious variations to transform your meals. No need for advanced skills—just follow these clear instructions to create rich, complex mole in under 2 hours.

Homemade mole sauce in pot
Prep Time Cook Time Total Time Servings
45 minutes 1 hour 30 minutes 2 hours 15 minutes 6 servings

Key Ingredients (Exact Measurements)

Ingredient Amount Role
Dried Ancho Chilies 10 (stemmed, seeded) Base heat and fruity depth
Dried Mulato Chilies 6 (stemmed, seeded) Rich, chocolatey undertones
Unsweetened Cocoa Powder 2 tbsp Smoothness and depth
Tomatoes (canned) 1 cup (14 oz) Acidity and richness
Onions 1 large, diced Umami foundation
Garlic 4 cloves, minced Savory depth
Cinnamon Stick 1 Warm spice
Cumin Seeds 1 tsp Earthy notes
Almonds 1/4 cup Texture and creaminess
Bread (stale) 2 slices Thickening agent
Chicken or Vegetable Broth 2 cups Consistency base

Step-by-Step Mole Sauce Recipe

  1. Toast chilies: In a dry skillet over medium heat, toast ancho and mulato chilies for 1-2 minutes per side until fragrant. Remove stems and seeds, then soak in hot water for 20 minutes.
  2. Sauté aromatics: In the same skillet, cook onions and garlic until golden (5 mins). Add tomatoes, cinnamon stick, cumin seeds, and toast for 2 minutes.
  3. Blend sauce: Drain chilies and combine with sautéed ingredients, almonds, bread, cocoa powder, and 1 cup broth in a blender. Blend until smooth (2 mins).
  4. Simmer: Pour mixture into a pot, add remaining broth, and simmer on low heat for 45 minutes, stirring occasionally.
  5. Final adjustments: Remove cinnamon stick. Taste and adjust: add pinch of sugar if bitter, or 1 tsp chocolate if too acidic. Strain through a fine-mesh sieve for silky texture.

7 Best Mole Variations to Try

1. Classic Chicken Mole Poblano

Shred 2 lbs cooked chicken thighs and simmer in 3 cups mole sauce. Serve over rice with avocado slices and warm tortillas.

Chicken mole poblano dish

2. Vegetarian Mole Enchiladas

Fill corn tortillas with roasted sweet potatoes and black beans. Top with mole sauce and vegan cheese. Bake at 375°F for 20 minutes.

3. Mole Tacos al Pastor

Marinate 1 lb pork shoulder in mole sauce + 2 tbsp pineapple juice for 4 hours. Grill and serve with pineapple salsa and pickled onions.

Mole tacos with pineapple salsa

Frequently Asked Questions

What's the difference between mole and mole sauce?

"Mole" (pronounced MOH-lay) is the complete sauce itself—"mole" comes from the Nahuatl word "molli," meaning "sauce." "Mole sauce" is redundant since mole refers to the sauce. Regional variations like mole poblano or mole negro specify the style.

Is mole always spicy?

No. Traditional mole balances heat with sweetness from chocolate and fruit. This recipe uses mild chilies for approachable flavor. For less heat, remove all chili seeds; for more, add 1 chipotle pepper.

Can I make mole without chocolate?

Yes. Substitute cocoa powder with 1 tbsp toasted sesame seeds or 2 tbsp almond butter for richness. Note: Chocolate-free mole will lack the signature depth of mole negro.

Smart Ingredient Buying Guide

Ingredient What to Look For Pro Tip
Dried Chilies Plump, flexible, no cracks Buy from Mexican markets for authentic flavor
Unsweetened Cocoa 100% cacao, no added sugar Use Dutch-processed for smoother taste
Cinnamon Sticks Whole sticks (not ground) Crush lightly before adding to release oils

Mole isn't just a sauce—it's a cultural treasure that rewards patience with incredible flavor. With precise measurements and these 7 variations, you'll master authentic mole in your kitchen. Remember: taste as you go, adjust to your preference, and enjoy the journey!

Mole sauce with garnishes
Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.