Authentic Mole Recipe: Step-by-Step Guide for Perfect Mole Sauce

Table of Contents

• Authentic Mole Recipe
• Mole Variations
• Ingredient Buying Guide
• Frequently Asked Questions

Authentic Mole Recipe

Mole is a cornerstone of Mexican cuisine, celebrated for its complex flavors and cultural significance. This step-by-step guide provides an authentic mole poblano recipe with precise measurements and techniques for perfect results.

Ingredients

Ingredient	Quantity	Preparation Notes
Dried ancho chilies	2	Remove stems and seeds, soak in hot water for 20 minutes
Dried pasilla chilies	1	Remove stems and seeds, soak in hot water for 20 minutes
Sesame seeds	1/4 cup	Toast in dry skillet until golden brown
Almonds	1/4 cup	Toast until fragrant before blending
Peanuts	1/4 cup	Roasted for enhanced nuttiness
Pumpkin seeds	2 tbsp	Lightly toasted
Unsweetened chocolate	1 oz (28g)	Chopped into small pieces
Onion	1 medium	Chopped and sautéed until golden
Garlic cloves	2	Minced and toasted with onion
Cinnamon	1/2 tsp	Whole stick or ground
Cloves	1/4 tsp	Ground
Cumin	1/2 tsp	Ground
Dried oregano	1 tbsp	Mexican oregano preferred
Chicken broth	4 cups	Low-sodium
Vegetable oil	1 tbsp	For frying ingredients
Salt	To taste	Add gradually during simmering

Step-by-Step Instructions

1. Prepare chilies: Remove stems and seeds from soaked chilies. Cut into strips and set aside.
2. Toast spices: In a dry skillet over medium heat, toast sesame seeds, almonds, peanuts, pumpkin seeds, cinnamon stick, and cloves until fragrant (3-4 minutes). Transfer to a bowl to cool.
3. Sauté aromatics: In the same skillet, heat vegetable oil. Add chopped onion and garlic, sauté until golden brown (5-7 minutes).
4. Blend ingredients: Combine toasted spices, sautéed aromatics, chilies, raisins, and chocolate in a blender. Add 1 cup of chicken broth and blend until smooth.
5. Simmer sauce: Pour blended mixture into a saucepan. Add remaining broth and bring to a gentle simmer. Cook uncovered for 2-3 hours, stirring occasionally to prevent sticking.
6. Adjust seasoning: Taste and adjust salt, sweetness (add 1 tsp sugar if needed), and acidity (a splash of vinegar if too rich).
7. Strain and serve: For silky texture, strain through a fine-mesh sieve. Serve over roasted chicken or pork with white rice and tortillas.

Mole Variations

While mole poblano is the most famous, these regional variations offer unique flavors:

• Mole Negro: Add 1 extra dried chile (chilhuacle negro), 1 tsp cocoa powder, and 1/4 cup dark rum for deeper, smokier flavor. Simmer 3+ hours for maximum depth.
• Mole Verde: Replace dried chilies with 1 cup fresh tomatillos, 1/2 cup fresh cilantro, 1 jalapeño, and 1/4 cup pepitas. Skip chocolate and use vegetable broth. Simmer 45 minutes.
• Quick Mole: Use 1/2 cup store-bought mole paste + 1 cup broth. Simmer 20 minutes with 1 tbsp peanut butter for richness.

Ingredient Buying Guide

Key considerations for selecting quality mole ingredients:

Ingredient	Quality Indicators	Where to Buy	Substitutions
Dried chilies	Plump, flexible, deep color; no cracks or mold	Mexican grocery stores, specialty spice shops	Use pre-soaked dried chilies if fresh unavailable
Unsweetened chocolate	70% cacao or higher; no added sugar	Health food stores, gourmet sections	Dark baking chocolate (check for dairy-free if vegan)
Spices	Strong aroma when crushed; buy whole spices for freshness	Local markets, bulk spice sections	Pre-ground spices work but lose potency faster
Pumpkin seeds	Green color, plump texture; avoid rancid smell	Health food stores, Mexican markets	Sunflower seeds (milder flavor)

Frequently Asked Questions

Can I make mole without chocolate?

Yes, but it won't be traditional mole poblano. Chocolate is essential for authentic mole poblano and negro varieties. For a chocolate-free version, try mole verde or adobo sauce instead. If you must omit chocolate from mole poblano, increase the amount of toasted nuts and add 1 tsp of coffee powder for depth.

Why does my mole taste bitter?

Bitterness usually comes from over-toasted chilies or spices. Toast ingredients just until fragrant (not dark brown). If already bitter, add 1 tsp of honey or sugar to balance. Always taste during simmering and adjust seasoning gradually.

How long does mole last in the fridge?

Properly stored in an airtight container, mole lasts 5-7 days in the refrigerator. For longer storage, freeze in portions for up to 3 months. The flavors actually improve after 24 hours as they meld together.

What's the difference between mole and enchilada sauce?

Mole is a complex sauce with 20+ ingredients including chocolate, nuts, and multiple chilies, requiring hours to prepare. Enchilada sauce is simpler (typically just chilies, tomatoes, and spices) and cooks in under 30 minutes. Mole has richer, sweeter, and more layered flavors.

Can I make vegan mole?

Yes! Use vegetable broth instead of chicken broth, and ensure chocolate is dairy-free. Traditional mole is naturally vegetarian, but check broth and chocolate ingredients. For extra richness, add 1 tbsp of tahini or almond butter.