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Authentic Mexican mole sauce served over chicken with rice and tortillas

Mexican Mole Sauce Recipe – Authentic, Rich, and Easy to Make

mohammeddaker1
This authentic Mexican mole sauce recipe is a bold, complex, and delicious blend of dried chiles, chocolate, nuts, and spices. Perfect for serving over chicken, enchiladas, or rice, this traditional mole poblano is deeply rooted in the heart of Mexican cuisine.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Sauces
Cuisine Mexican
Servings 6 People
Calories 280 kcal

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.
    Authentic Mexican mole sauce served over chicken with rice and tortillas

Notes

- Use a variety of chiles for the best flavor depth.
- 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.
Keyword chocolate chili sauce, homemade mole, Mexican mole sauce recipe, mole poblano,, traditional mole sauce