Mole Sauce Recipe (with Video)

Mole Sauce Recipe: Mole sauce is one of the most iconic elements of Mexican cuisine. It is a thick, velvety sauce made from a variety of ingredients, including dried chilies, chocolate, nuts, and spices. Mole sauce can range from slightly sweet to deeply smoky and spicy, depending on the type you choose to make.

What is Mole Sauce?

Mole (pronounced “mo-leh”) is a traditional Mexican sauce that is typically used to coat meats, tamales, and enchiladas. It is known for its depth of flavor, which comes from the combination of roasted chilies, spices, and a hint of chocolate.

Origins and History

Mole sauce originates from Mexico, with different regions claiming ownership of the first recipe. Some say it was created in Puebla, while others believe it comes from Oaxaca. Regardless of its origin, mole sauce has been an essential part of Mexican culinary tradition for centuries.

Types of Mole Sauces

Mole comes in different varieties, each with its own distinct flavor profile. Here are some of the most popular types:

Mole Poblano

This is the most well-known version of mole, featuring a blend of dried chilies, chocolate, nuts, and spices. It has a rich, slightly sweet taste and is often served over turkey or chicken.

Mole Negro

Mole negro is a dark, almost black mole sauce that gets its color from burnt chilies and dark chocolate. It has a deep, smoky flavor with a hint of sweetness.

Mole Verde

Mole verde is a lighter, green-colored mole made with fresh herbs, tomatillos, and pepitas (pumpkin seeds). It has a bright, slightly tangy taste.

Other Regional Variations

Other mole variations include Mole Amarillo (yellow mole), Mole Coloradito (red mole), and Mole Manchamantel (fruity mole). Each version has unique ingredients that set it apart.

Ingredients Needed for Mole Sauce

Essential Ingredients:

• Dried Chilies: Ancho, pasilla, and guajillo chilies provide heat and smokiness.
• Chocolate: Dark Mexican chocolate adds depth and a slight sweetness.
• Nuts & Seeds: Almonds, peanuts, and sesame seeds give body to the sauce.
• Spices: Cinnamon, cloves, and cumin enhance the complexity.
• Tomatoes & Onions: Add natural sweetness and texture.
• Garlic: Provides a savory base.
• Broth: Chicken or vegetable broth is used to thin the sauce.
• Tortilla or Bread: Used as a thickener.

Optional Add-ins for Extra Flavor:

• Raisins for sweetness
• Plantains for extra body
• Coffee for a deeper taste
• Vinegar for slight acidity

Step-by-Step Instructions to Make Mole Sauce

Step 1: Toasting the Ingredients

1. Heat a dry skillet over medium heat.
2. Toast the dried chilies for about 30 seconds per side, pressing them down to release their oils.
3. Remove chilies and soak them in hot water for 15 minutes until softened.
4. In the same skillet, toast the nuts, sesame seeds, and spices until fragrant.
5. Remove and set aside.

Step 2: Blending the Sauce

1. Drain the soaked chilies and place them in a blender.
2. Add the toasted nuts, seeds, spices, and a small amount of broth.
3. Blend until completely smooth.
4. Add chocolate, tomatoes, onions, and garlic, and blend again.
5. Strain the sauce through a fine-mesh sieve for a silky texture.

Step 3: Cooking and Simmering

1. Heat a few tablespoons of oil in a large pot.
2. Pour in the blended sauce and cook for 10 minutes, stirring frequently.
3. Add more broth as needed and let it simmer for 30-40 minutes, stirring occasionally.

Step 4: Adjusting Consistency and Seasoning

1. Taste the mole and adjust seasoning with salt, sugar, or more chocolate.
2. If too thick, add more broth. If too thin, simmer longer.
3. Once the sauce has reached a rich, thick consistency, it’s ready to serve.

Serving Suggestions

Mole sauce pairs well with a variety of dishes:

• Chicken Mole: Pour over roasted or grilled chicken.
• Mole Enchiladas: Fill tortillas with chicken or cheese and smother with mole.
• Tamales: Use mole as a dipping sauce.
• Rice and Beans: Serve mole as a flavorful topping.

Storage and Reheating Tips

How to Store Mole Sauce

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze in portions for up to 3 months.

How to Reheat Without Losing Flavor

• Reheat in a saucepan over low heat.
• Add a splash of broth to loosen the consistency.

Tips and Tricks for the Best Mole Sauce

Common Mistakes to Avoid

• Skipping the toasting step—toasting deepens the flavors.
• Not straining the sauce—removes any gritty texture.
• Overloading with chocolate—use just enough for balance.

Enhancing Flavor and Texture

• Add a touch of honey for sweetness.
• Use homemade chicken broth for richness.

FAQs about Mole Sauce Recipe

What is mole sauce?

Mole sauce is a traditional Mexican condiment known for its complex flavors and rich texture. It typically combines ingredients such as chili peppers, spices, chocolate, and sometimes fruits and nuts, resulting in a unique blend of sweet and spicy elements.

What are the key ingredients in mole sauce?

Mole sauce recipes can vary, but common ingredients include chili peppers (like ancho, pasilla, or chipotle), chocolate (usually unsweetened), spices (such as cumin, cinnamon, and cloves), garlic, onions, and sometimes tomatoes or tomatillos. Nuts and seeds like almonds or sesame seeds may also be added for depth.

How long does it take to make mole sauce?

Preparing mole sauce can take anywhere from about an hour to several hours, depending on the complexity of the recipe. Some traditional versions require extensive simmering to enhance the flavors and develop the sauce’s signature texture.

Can I make mole sauce in advance?

Yes, mole sauce is actually ideal for making in advance. The flavors continue to develop and meld when stored, often tasting even better the next day. You can refrigerate mole sauce for up to a week or freeze it for several months.

Is mole sauce spicy?

Mole sauce can range from mild to very spicy based on the types of chili peppers used. Adjust the amount and type of chili to tailor the heat level to your preference.

What dishes pair well with mole sauce?

Mole sauce is incredibly versatile and pairs well with various dishes. Common pairings include chicken, turkey, enchiladas, and tamales. It can also be used as a condiment for grilled meats and vegetables.

Are there different types of mole?

Yes, there are several types of mole, each distinct in flavor and ingredients. Some of the most popular include Mole Poblano, which is known for its use of chocolate, Mole Verde with green herbs and pumpkin seeds, and Mole Negro, which has a deeper, darker flavor due to its ingredients.

Can I use store-bought mole paste to make mole sauce?

Using store-bought mole paste is a great time-saver and can yield delicious results. Simply dilute the paste with broth according to package instructions, simmer, and adjust seasonings as needed.

Conclusion

Mole sauce is a labor of love, but the deep, layered flavors make it worth every step. Whether drizzled over chicken, enchiladas, or tamales, it’s a sauce that elevates any dish. With this step-by-step guide, you can master the art of making authentic mole sauce at home.