This rich and complex Mexican Mole Sauce recipe combines deep chocolate notes with smoky chilies in just 90 minutes. Perfect for special occasions or weekend cooking projects, this authentic sauce packs an impressive 27g of protein and delivers layers of traditional flavors.
I’ve fine-tuned this version to achieve the perfect balance of sweet and savory elements while keeping the prep time manageable at just 15 minutes. Whether you’re drizzling it over enchiladas or using it as a simmer sauce, this mole delivers restaurant-quality results right from your kitchen.
Ingredients for Traditional Mole Sauce
- For the Chicken Base: Whole chicken (cut into pieces), onion, garlic, bay leaves, and seasonings create a flavorful foundation
- Dried Chilies: A blend of pasilla, mulato/guajillo, and ancho chilies – remove seeds for less heat
- Nuts & Seeds: Sesame seeds, almonds, and peanuts add richness and texture
- Thickeners: Animal crackers, corn tortilla, white bread work as natural sauce thickeners
- Aromatics: Onion, garlic, cloves, peppercorns, coriander, cumin create depth
- Sweet Elements: Plantain, raisins, Mexican chocolate, brown sugar balance the heat
Step-by-Step Instructions
- Prepare Chicken: Simmer chicken with aromatics until tender, about 30 minutes. Save that precious broth!
- Toast & Prep: Carefully toast sesame seeds and prepare chilies by removing seeds – this controls the heat level
- Frying Station: Quick-fry chilies and ingredients in sequence – this develops deep flavors
- Blend & Strain: Combine ingredients in batches, blend until silky smooth, and strain for perfect texture
- Final Touches: Incorporate chocolate, adjust sweetness with brown sugar, and simmer until thick
- Serve: Ladle warm sauce over chicken, garnish with sesame seeds, and pair with rice and tortillas
Cooking Techniques
Making mole sauce is all about layering flavors through gentle frying and toasting. The magic happens when you toast each ingredient separately – this brings out their best flavors! Take your time with the sesame seeds and nuts, keeping them moving in the pan until they’re golden and fragrant.
When working with the dried chilies, a quick few seconds on each side is perfect – they should warm up and become fragrant without burning. Think of it like dancing with each ingredient, giving it just the right amount of heat and attention to shine.
Variations & Substitutions
While traditional mole sauce uses specific Mexican chilies, you can adapt based on what’s available. If you can’t find mulato chilies, double up on guajillo or ancho chilies. No plantains? A ripe banana will work in a pinch.
Mexican chocolate adds authentic flavor, but you can use dark chocolate with a pinch of cinnamon. For a nut-free version, replace the peanuts and almonds with extra seeds or crackers. Want it sweeter or spicier? Simply adjust the brown sugar or red pepper flakes to match your taste.
Serving Suggestions
Mole sauce loves simple companions that let its rich flavors take center stage. Spoon it generously over your chicken and sprinkle with toasted sesame seeds. Warm corn tortillas are perfect for scooping up every drop of sauce.
Serve with fluffy Mexican rice to soak up the amazing flavors. This sauce also tastes wonderful with turkey, pork, or even roasted vegetables. Add a side of simple black beans and some fresh lime wedges to complete your Mexican feast.
Storage Tips
This mole sauce keeps getting better! Store any leftover sauce in an airtight container in your fridge for up to 5 days. The flavors will actually develop and deepen over time. You can also freeze portions in freezer-safe containers for up to 3 months – just thaw overnight in the fridge when you’re ready to use it.
If the sauce thickens after storing, warm it gently on the stove and add a splash of chicken broth to bring it back to your preferred consistency.
Mole Sauce
Equipment
- Large skillet
- Blender
- Fine mesh strainer
- Large saucepan
Ingredients
For the Chicken
- 1 whole chicken cut into pieces (or 4-5 chicken leg quarters, bone in, skin on)
For the Sauce
- 6 dried pasilla chiles
Instructions
- Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes.
- Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
