Discover the authentic flavors of Mexican mole sauce with a rich blend of toasted chiles, aromatic spices, and dark chocolate. Perfect for grilled meats, roasted vegetables, or as a dip, this versatile sauce will elevate your Mexican meals with depth and complexity. Includes Regional Variations, Meal Culture and Philosophy, and History, and Troubleshooting Tips
Mexican Mole Sauce
Total Time: 2 hours
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: Approximately 8 servings (about 1/4 cup per serving)
Allergy Warning:
This recipe contains nuts (almonds, pecans or peanuts), sesame seeds, annatto seeds, and may contain gluten depending on the type of bread used. Please be aware of these and other potential allergens when preparing and serving. Always check ingredient labels for specific allergens and consult with individuals who may have food sensitivities.
Ingredients
Dried Chiles:
3 ancho chiles
2 guajillo chiles
2 pasilla chiles
Nuts and Seeds:
1/4 cup almonds or peanuts
2 tablespoons sesame seeds
Base Aromatics:
1 medium onion, chopped
4 garlic cloves, smashed
Spices:
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
Sweet and Savory:
1 small corn tortilla or 1 slice of bread (toasted)
2 ounces dark chocolate (70% cacao or higher), chopped
Liquid:
4 cups chicken or vegetable stock
Optional Sweetener:
1 tablespoon honey or piloncillo
Salt and Pepper: To taste
Tools
Dry skillet or griddle
Blender or food processor
Medium saucepan
Preparation Steps
Toast the Chiles:
Remove stems and seeds from chiles. Toast them in a dry skillet over medium heat until fragrant (30 seconds per side). Avoid burning them. Soak toasted chiles in hot water for 15 minutes to soften.
Toast the Nuts and Seeds:
Toast almonds (or peanuts) and sesame seeds in the same skillet until golden.
Sauté Aromatics:
Heat 2 tablespoons oil in the skillet. Sauté onion and garlic until softened and golden.
Blend the Base:
Drain chiles. Blend them with sautéed onion, garlic, toasted nuts, sesame seeds, tortilla or bread, spices, and 2 cups stock until smooth.
Cook the Mole:
Heat 2 tablespoons oil in a saucepan. Strain the blended sauce into the pan, pressing through a sieve. Cook over medium heat, stirring, for 10 minutes until thickened.
Add Chocolate and Simmer:
Stir in chocolate, remaining stock, and optional sweetener. Add cinnamon during simmering. Simmer 30 minutes, stirring occasionally, until rich and velvety. Adjust salt and pepper.
Regional Variations to try or Create Your Own Unique Variation
Oaxaca: Add almonds, raisins, and darker chocolate for mole negro.
Puebla: Include raisins, plantains, and chocolate for mole poblano.
Veracruz: Use tomatillos and peanuts for mole de olla.
Guerrero: Add cilantro and green chiles for mole verde.
Chihuahua: Incorporate pecans and spicier chiles for mole chihuahuense.
Yucatán: Use annatto seeds and sour oranges for recado rojo.
How to Use Mole
Thin with stock for dip consistency.
Pair with tortilla chips, plantains, queso fresco, or fresh vegetables.
Serve warm or at room temperature.
Enjoy as a dip, over nachos, or drizzled on grilled vegetables or empanadas.
Table Service
Serve in small bowls or drizzle over dishes. Garnish with cilantro, queso fresco, or sesame seeds for a festive touch.
Complementary Foods and Beverages
Side Dishes: Steamed rice, refried beans, or a lime-dressed salad.
Beverages: Hibiscus agua fresca, horchata, or Mexican hot chocolate.
Meal Culture and Philosophy
Mole embodies Mexican culinary artistry, blending ancient Mesoamerican and Spanish traditions. A dish for celebrations, it reflects care, love, and a spirit of community.
Troubleshooting and Tips
If the mole is too thick, gradually add more stock or water while stirring.
To avoid bitterness, ensure the chiles are only lightly toasted and not burnt. Strain the blended mixture thoroughly to achieve a smooth, velvety texture. Taste frequently and adjust seasoning as needed to balance the sweet, spicy, and savory elements.
Delicious Ways to Enjoy Mole Sauce:
Marinade for meats, tofu, or roasted vegetables.
Braising sauce for slow-cooked dishes like beef or chicken.
Filling for enchiladas, tamales, or stuffed peppers.
Flavorful base for soups, stews, or chili.
Tossed with rice, grains, or pasta for a rich, savory twist.
Spread on sandwiches, wraps, or burgers.
Topping for huevos rancheros or baked eggs.
Drizzle over nachos, roasted vegetables, or empanadas.
Enjoy this rich Mexican mole sauce as a dip or drizzled over your favorite dishes, and other delicious ways for a unique, versatile, and flavorful experience!
#MoleSauce #AuthenticMole #MexicanCuisine #MexicanRecipes #ChilesAndChocolate #HomemadeMole #MexicanFood #DipRecipe #GrilledMeats #VegetarianMole #MoleDip #RegionalMole #SpicySauce #TraditionalMexican #MoleRecipe