Here's how to make mole from scratch in just a few simple steps. This easy guide will walk you through the process, from gathering ingredients to serving your delicious mole sauce. Whether you're a beginner or a seasoned cook, you'll learn how to create authentic mole with rich, complex flavors that elevate any dish.
What is Mole?
Mole (pronounced MOH-lay) is a traditional Mexican sauce known for its deep, complex flavors. It combines chilies, spices, nuts, seeds, and chocolate to create a rich, velvety sauce perfect for chicken, turkey, or tacos. Making mole from scratch may seem intimidating, but with the right steps, it's achievable for any home cook.
Ingredients You'll Need
- Dried Chilies: Ancho, pasilla, mulato (3-4 each)
- Nuts/Seeds: Almonds, sesame seeds, peanuts (1/4 cup each)
- Spices: Cinnamon stick, cumin seeds, cloves, anise seed
- Tomatoes: Fresh or canned (1 cup)
- Bread: Bolillo or crusty bread (1 slice)
- Chocolate: Mexican chocolate like Abuelita (1 oz)
- Broth: Chicken or vegetable (2 cups)
- Other: Salt, sugar, vinegar for balancing
Tools Required
- Cast iron skillet
- High-speed blender
- Mortar and pestle (optional)
- Large pot for simmering
Step-by-Step Guide to Making Mole from Scratch
Step 1: Toast the Ingredients
Toast each component separately for maximum flavor. Heat your skillet over medium heat. First, toast the dried chilies (without seeds) for 30 seconds per side until fragrant. Then toast the nuts and seeds until golden. Finally, toast whole spices like cinnamon and cloves for 1 minute. Let cool before blending.
Step 2: Prepare the Base
Soak the toasted chilies in hot water for 15 minutes to soften. In the same skillet, toast the bread until crisp. Blend the soaked chilies, tomatoes, bread, and broth until smooth. This forms the base of your mole.
Step 3: Blend Everything Together
Add the toasted nuts, seeds, spices, and chocolate to the blender. Blend until ultra-smooth. If too thick, add more broth. This step ensures a velvety texture.
Step 4: Simmer and Balance
Pour the blended mixture into a pot and simmer on low heat for 1-2 hours, stirring occasionally. Taste and adjust: add sugar for sweetness, vinegar for acidity, or salt for balance. The mole is ready when it coats the back of a spoon.
Step 5: Serve and Store
Serve over chicken, turkey, or tacos. Store in the fridge for up to 5 days or freeze for up to 6 months. Mole tastes even better the next day as flavors meld.
Spice Storage Tips for Fresh Flavor
| Spice | Storage Tip |
|---|---|
| Cinnamon | Store in airtight container away from heat; use whole sticks for longer freshness |
| Cumin | Keep whole seeds and grind just before use for maximum aroma |
| Cloves | Store in a cool, dark place; whole cloves last longer than ground |
| Anise Seed | Keep in sealed jar; avoid light exposure to preserve flavor |
Common Mole Mistakes to Avoid
- Over-toasting chilies: This causes bitterness. Toast just until fragrant, not browned.
- Skipping the simmer: Simmering for 1-2 hours develops depth; don't rush this step.
- Not balancing flavors: Taste and adjust with sugar, acid, or salt to get perfect harmony.
Frequently Asked Questions
How long does it take to make mole from scratch?
Traditional mole takes 2-3 hours to prepare, including toasting, blending, and simmering. Don't rush the process—the slow development of flavors is what makes mole special. Some recipes can be streamlined to 90 minutes with proper planning and equipment.
Can I use pre-ground spices instead of whole ones?
You can, but toasting and grinding whole spices yourself yields a fresher, deeper flavor profile. Pre-ground spices lose potency quickly and often contain fillers that affect the sauce's texture and taste.
How long does homemade mole last?
In the refrigerator: 3-5 days in airtight containers. In the freezer: up to 6 months. Mole often tastes better after resting for a day as flavors continue to meld. Always cool completely before storing.
Can I make mole without chocolate?
Yes! While chocolate is traditional in mole poblano, some regional varieties like mole verde or amarillo don't include it. You can balance sweetness with raisins or a touch of sugar instead. The chocolate in mole isn't meant to be sweet—it adds depth and complexity.
Is mole supposed to be spicy?
Not typically. Most traditional moles are complex and balanced rather than hot. The heat level depends on the chilies used—ancho and pasilla are mild, while chipotle adds more heat. Authentic mole should have subtle warmth, not overwhelming spiciness.
What's the difference between mole and regular chili sauce?
Mole includes a broader range of ingredients including nuts, seeds, multiple spices, and often chocolate. It's slower-cooked and has more flavor layers compared to typical chili sauces which focus primarily on chilies and tomatoes. Mole has a richer, more complex profile with sweet, savory, and earthy notes.
What should the texture of proper mole be?
Authentic mole should be smooth, rich, and velvety—not chunky. Proper blending and straining are essential for the right texture. It should coat the back of a spoon but still be pourable. If it's too thick, add broth; if too thin, simmer longer to reduce.
How do I know when my mole is properly balanced?
Taste as you go! The perfect mole balances sweet, savory, spicy, and acidic elements. If it's too sweet, add lime juice; if too acidic, add a pinch of sugar; if too thin, simmer longer; if too thick, add broth. Seasoning should be subtle and layered, not one-note.
Can I make a simplified version of mole for beginners?
Absolutely! Start with fewer ingredients (6-8 instead of 20+), use a high-powered blender for smooth texture, and don't worry about perfect traditional technique. Even an "imperfect" homemade mole will taste better than store-bought. Focus on toasting key ingredients properly for maximum flavor.
Why does my mole taste bitter?
Bitterness usually comes from over-toasted ingredients or too many dark spices like cumin. To fix it, add a small amount of sweetener (sugar, raisins, or even a touch of chocolate) and a splash of acid (vinegar or lime juice) to balance flavors. Next time, toast ingredients at lower temperatures and watch them carefully.
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