If you’re searching for the perfect Mexican Mole Sauce Recipe, you’ve found it. This authentic dish blends chilies, chocolate, and spices into a rich, flavorful sauce that’s at the heart of traditional Mexican cuisine.
From Puebla to your plate, this mole poblano is worth every step — and we’ll show you how to master it.
🧠 Want to learn how different moles vary by region? Read Types of Mexican Mole for deeper insights.
🌶️ What Is Mexican Mole Sauce?
The word mole comes from Nahuatl and means “sauce.” It’s a key element in many traditional dishes. This Mexican mole sauce recipe combines:
- Dried chiles like ancho and guajillo
- Toasted spices and nuts
- Bittersweet chocolate
- Tortillas or bread for thickening
You can also explore the cultural roots of mole in this historical article, which shares its origins in Puebla and Oaxaca.
🧾 Ingredients for Mexican Mole Sauce Recipe
Here’s what you’ll need for this homemade mole:
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- ¼ cup sesame seeds
- ¼ cup almonds
- ¼ cup peanuts
- 1 ripe plantain
- 1 tortilla
- 2 slices white bread
- ½ onion
- 2 cloves garlic
- 1 oz Mexican chocolate
- 1 tsp cumin, cinnamon, coriander, and cloves
- 2 tbsp oil
- 3 cups chicken broth
Want to make this into a full meal? Try pairing it with juicy lemon and herb chicken or this classic shaved beef steak recipe.
🔪 How to Prepare Mole Sauce Step-by-Step
🔥 Toast the Chiles and Ingredients
- Use a dry skillet to toast the dried chiles.
- Fry the sesame seeds, nuts, tortilla, bread, and plantain one at a time.
🥣 Blend and Strain
- Soak toasted ingredients in warm broth.
- Blend in batches until smooth.
- Strain through a fine mesh sieve for a silky texture.
🍫 Add Chocolate and Simmer
- Melt chocolate into the blended sauce.
- Add broth and simmer for 30–60 minutes.
- Adjust salt and sugar to taste.
This Mexican Mole Sauce Recipe creates a velvety texture with a perfectly balanced sweet-heat flavor.
🍽️ How to Serve Mole
This mole sauce goes great with:
- Chicken (as in chicken mole poblano)
- Enchiladas
- Tacos
- Rice and tortillas
You can even pour it over these one-pan chicken and noodles for a fun twist.
🥑 Variations of Mole Sauce
🟢 Mole Verde
Made with tomatillos and green herbs.
⚫ Mole Negro
Uses darker chilies and plantains for intense depth.
🧡 Mole Rojo
Features guajillo and pasilla with a spicier kick.
❄️ Storage and Make-Ahead Tips
- Store in the fridge for up to 1 week.
- Freeze for up to 4 months.
- Reheat gently with chicken broth to restore consistency.
❓ Frequently Asked Questions
What is in Mexican mole sauce?
A blend of dried chiles, chocolate, nuts, and spices.
Is it spicy?
It’s mild to medium heat—perfectly balanced.
Can I freeze mole sauce?
Yes! Just reheat with broth to bring it back to life.
Can I make a nut-free version?
Use pumpkin seeds or skip nuts for a seed-based alternative.
What’s the best way to serve it?
Over chicken, enchiladas, tacos, or even turkey pot pie.
✅ Pro Tips for Perfect Mole
- Never burn chiles—it ruins the entire sauce.
- Strain the sauce for a smooth finish.
- Taste often and adjust seasoning.
This Mexican Mole Sauce Recipe is your gateway to mastering one of Mexico’s most treasured culinary traditions. Rich, complex, and deeply satisfying—it’s a dish that rewards every minute of preparation.
Want more globally inspired sauces? Check out this list of 12 easy chicken sauce recipes to complement your meals.
Mexican Mole Sauce Recipe – Authentic, Rich, and Easy to Make
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- ¼ cup sesame seeds
- ¼ cup almonds
- ¼ cup peanuts
- 1 ripe plantain sliced
- 1 small corn tortilla
- 2 slices white bread
- ½ white onion chopped
- 2 cloves garlic
- 1 ounce Mexican chocolate or bittersweet chocolate
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 stick cinnamon
- 4 whole cloves
- 2 tablespoons oil or lard
- 3 cups chicken broth plus more if needed
- Salt and brown sugar to taste
Instructions
- 1. **Toast the chiles** in a dry skillet for 1-2 minutes, being careful not to burn them. Remove seeds and stems.2. Soak chiles in hot water for 10 minutes until softened.3. In the same skillet, toast sesame seeds until golden. Set aside.4. Fry peanuts, almonds, plantain slices, tortilla, and bread until lightly browned. Set aside.5. Sauté onion and garlic in oil until soft.6. In a blender, combine soaked chiles, toasted ingredients, spices, onion, garlic, and 2 cups of chicken broth. Blend until smooth in batches.7. Strain the blended sauce through a fine mesh sieve for smooth consistency.8. Heat 1 tablespoon oil in a large pot. Pour in the strained sauce and bring to a simmer.9. Add chocolate and 1 tablespoon brown sugar. Simmer uncovered for 30–60 minutes, stirring occasionally. Add broth if too thick.10. Season with salt and adjust sweetness to taste.11. Serve warm over cooked chicken, enchiladas, or rice. Garnish with sesame seeds.
Notes
– Do not burn the chiles during toasting—this can turn the sauce bitter.
– Mole can be made 1 week ahead and stored in the fridge or frozen for 4 months.
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