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From the earthiness of cumin to the zing of chipotle, our Mexican sauce, Mole, is a delicious blend of spices. The biggest feature is that cocoa powder is added to add a slightly sweet richness. It’s a blend of the best flavors you’ll love.
Looking for homemade sauces to take your favorite Mexican dish to the next level? Try our red enchilada sauce, green enchilada sauce, and our homemade salsa verde.
mexican mole sauce
If you’ve never tried moles before, think of them as sweet, smoky and spicy amalgamated. It’s a velvety sauce made with unexpected ingredients like cocoa powder, chipotle peppers, and dates. The chocolate part may sound unusual, but believe me, it’s the richness that makes mole sauce so delicious.
So what can you do with this magical mole sauce? It’s a great flavor enhancer and works in so many different ways. Great with grilled chicken, beef, pork, anything. Drizzle it over enchiladas or add a little to burritos and tacos for added flavor. Once you eat it, you will be addicted! Get ready to make this authentic mole sauce for taco night.
What is the Mexican mole made of?
You will need to prepare a spice rack for the mole sauce, a lot One of them. That’s what makes the taste so delicious and complex! Exact dimensions are listed on the recipe card below.
- Olive oil: It adds a smooth texture and a slight richness to the sauce.
- Sweet onion: It has a mild sweetness and goes well with other ingredients. Sauté until caramelized before adding other ingredients.
- garlic: Add a hint of savory flavor to enhance the overall flavor of the mole.
- Cornstarch: It thickens the sauce and gives it a luscious, velvety taste.
- Chili powder: Provides warm and mild heat. You can also use paprika if you want something milder.
- cumin: Adds earthiness and warmth to the flavor profile.
- cinnamon: for gentle warmth. Excellent compatibility with cocoa powder.
- coriander: Gives hints of citrus and spicy notes.
- Salt and pepper: It balances the flavor and enhances the overall taste.
- Chicken soup: It forms the base of the sauce and adds umami.
- Chipotle pepper with adobo sauce: Brings smokiness and moderate spice.
- Almond Butter or Peanut Butter: It creates a creamy, nutty rich flavor that blends with other flavors.
- date: Adds natural sweetness and unique flavor.
- cocoa powder: Standard ingredients! Adds a rich smoky flavor.
How to make Mexican mall
How to make homemade mole sauce is so easy! Once you’ve sautéed the veggies, all you have to do is mix everything together and heat it on the stove.
- Hot oil: Heat the olive oil in a medium-sized pot or skillet over medium heat.
- Sauté: Add finely chopped onions and stir-fry until the onions become translucent.
- add garlic; Add minced garlic and fry for 30 seconds.
- Combine spices and seasonings: In a small bowl mix the chili powder, cumin, cinnamon, coriander, salt and black pepper.
- Season the vegetables: Add seasonings and cornstarch to sautéed onions. Then mix.
- Add broth. Pour in 1/2 cup of broth, whisk to combine, and remove from heat.
- Transfer to Blender: Add skillet mixture to food processor or high speed blender. Add chipotle peppers, almond butter, dates, cocoa powder, and remaining broth.
- blend: Blend until smooth, making sure the dates and pepper are completely mixed.
- Boil: Return the sauce to the pot and simmer uncovered for about 15 minutes. Add chicken broth as needed to achieve desired consistency.
- enjoy: Use immediately or store covered in the refrigerator for 4-5 days. The sauce will thicken as it cools, so you may need more broth to heat it up.
cooking tips
Homemade mole sauce is all a matter of personal preference. So feel free to customize and experiment until you find the perfect texture and flavor blend.
- Slow fry: Sauté the onions and garlic until soft and fragrant. This lays the foundation for a rich flavor.
- Add spices: Feel free to adjust the level of spice by adding or subtracting more or less chipotle pepper. Start with a small amount and add more if you want it hotter. You can also add chili powder according to your taste.
- Adjust consistency. If the sauce becomes too thick while simmering, add a little chicken stock granules to thicken to your liking.
- Other mixins: For extra texture, try adding raisins, almonds, peanuts, or pumpkin seeds.
store leftovers
Store leftover moul sauce in an airtight container or jar. It will be fine for 4-5 days in the refrigerator. The sauce will thicken if set aside, so save the chicken broth to mix later.
To reheat: Warm on the stove over medium heat, adding chicken broth to thin the mole sauce, if desired.
Heat the olive oil in a medium-sized pot or skillet over medium heat.
Add the chopped onions and fry until the onions are transparent.
Add minced garlic and fry for 30 seconds.
In a small bowl mix the chili powder, cumin, cinnamon, coriander, salt and black pepper.
Add seasonings and cornstarch to sautéed onions. Stir to combine.
Pour in 1/2 cup of broth, whisk to combine, and remove from heat.
Add skillet mixture to food processor or high speed blender. Add chipotle peppers, almond butter, dates, cocoa powder, and remaining broth.
Blend until smooth, making sure the dates and pepper are completely mixed.
Return the sauce to the pot and simmer uncovered for about 15 minutes. Add chicken broth as needed to achieve desired consistency.
Use immediately or store covered in the refrigerator for 4-5 days. The sauce thickens as it cools, so you may need more broth to heat the sauce.
service: 8
serving1gcalorie51kcal (3%)carbohydrates8g (3%)protein1g (2%)fat2g (3%)saturated fat0.4g (2%)polyunsaturated fat0.4gmonounsaturated fat1gcholesterol2mg (1%)sodium625mg (26%)potassium119mg (3%)fiber2g (8%)sugarFourg (Four%)Vitamin A601IU (12%)Vitamin C1mg (1%)calciumtwenty twomg (2%)iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary based on the brand used, measurement methods, and portion sizes for each household.