Complete with sumptuous, dark flavors and smokey, earthy aromas this savory tomato based mole sauce is unbelievable. This delicious homemade sauce is rich, flavorful and is fantastic with chicken, pork or vegetables.
Now, I imagine you are thinking: “What exactly is mole sauce?” Pronounced “mole-aye”, it is a flavorful savory Mexican sauce based on chili peppers, tomatoes, herbs and spices and most notably, chocolate. Yes, chocolate. Trust me on this one, it is so delicious.
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Don’t worry, the mole sauce itself doesn’t taste like chocolate. It would be strange to eat your food covered in chocolate sauce. The chocolate actually blends with the peppers and other spices to create a unique flavor that is all its own.
The flavor is warm and smokey but not too spicy. If you find it too spicy for your taste you can diffuse it with a few additional tomatoes or even a can of tomato sauce. It smells so heavenly while you are cooking it you will probably make all your neighbors jealous.
Because this is a large recipe you can definitely half this recipe if you want a smaller batch. Just use half of each of the listed ingredients following the same directions. You can blend everything in one blender batch instead of two, making it even simpler.
I have never tried mole from a restaurant or store. I can only imagine that after trying homemade mole you will never want to buy canned mole sauce again. After I started making this homemade version there was no going back. This sauce is the real deal.
Try pouring this sauce over chicken and baking for a scrumptious Chicken en Mole. Skillet Vegetables en Mole is another one of my favorite ways to use this sauce. You could also pour it on enchiladas or smother your favorite burrito.
Ingredients
You should be able to find all the ingredients in a large supermarket. If you don’t see everything at your supermarket you might need to go to a latino grocery store. The peppers are very common. The longer reddish peppers are New Mexico Chili Peppers. The shorter blackish ones are ancho or poblano chili peppers.
Tomatillos are the little green tomato like things that are covered in their own brownish green natural wrapper. To use them just pull off the outer husk. Wash in some water and they are ready for mole.
Here's the rundown of what you'll need:
- Dried New Mexico Chilies
- Dried Pasilla Chilies
- Garlic
- Sesame Seeds
- Bread
- Corn Tortillas
- Olive Oil
- Onion
- Raisins
- Almonds
- Cinnamon
- Whole Cloves
- Allspice Berries
- Thyme
- Oregano
- Tomatoes
- Green Tomatillos
- Cocoa
- Sugar
- Salt
- Black Pepper
Using and storing
Pour this sauce over chicken, poultry, or pork and bake or cook over the stove for a delicious meal. Combine with your favorite beans and vegetable combination and cook for even more flavor sensation. Check out my chicken en mole or skillet vegetables en mole for the detailed recipes.
You can also use mole sauce as an alternative to enchilada sauce or use it to smother any kind of burrito.
Store your mole sauce in an airtight container in the fridge for four to five days or until ready to use.
You can also store it in the freezer for several months. Portion into one or two cup containers before freezing for easy portioning later. Just defrost in the fridge overnight then you are ready to cook.
Directions
To make this unbelievable Mole Sauce cut the chilies in half and remove seeds. Be careful not to touch your face or eyes while removing the seeds. Your fingers can spread the spice to sensitive areas. Make sure to wash your hands well with soap and warm water when you are done handling the peppers.
Toast the chilies in a dry skillet over medium heat until they become fragrant and blackened in a few spots. Place in a separate bowl, pour the warm water over the peppers and let them soak for about 20 minutes.
Toast the sesame seeds in a dry skillet until they start to become golden brown and begin to pop. Remove from heat and set aside.
Separate the garlic cloves from the head but don’t peel them. Toast in the dry skillet until fragrant and starting to turn golden brown or blacken in some spots.
Toast the bread and tortillas in the dry skillet and then set them aside as well.
Next, chop the onion and fry it in the olive oil along with the almonds, raisins, cinnamon, allspice thyme, and oregano in the oil until the onions begin to soften. Set aside and wipe out the skillet with a kitchen rag or paper towel. Your kitchen will smell really good now.
Cut the tomatoes and tomatillos in half then roast in the dry skillet until they start to cook and blacken a little on both sides.
Now you will blend all of these ingredients together. It is usually best to do this in two separate batches.
Place half of the chilies along with the soaking water, tomatoes, tomatillos, sesame seeds, garlic, bread, tortillas and onion mixture int the blender. Blend on high speed until everything is pureed. You can add a little more water if needed to allow the blades to move freely.
Pour blended sauce into a large cooking pot. Repeat, blending the remaining toasted and fried ingredients together. Pour into the pot.
Add cocoa powder, sugar, salt and pepper. Then simmer over low heat for about 40 minutes stirring occasionally. Your sauce is now ready to use for Chicken en Mole or Skillet Vegetables en Mole or for your favorite burritos or enchiladas.
Recipe
Recipe
Ingredients
- 2-3 Dried New Mexico Chilies
- 2-3 Dried Pasilla Chilies
- 2 ½ Cups Warm Water
- 1 Whole Head Garlic
- ¼ Cup Sesame Seeds
- 2 Slices Bread
- 2 Corn Tortillas
- 3 Tb. Olive Oil
- 1 Onion medium
- ¼ Cup Raisins
- ¼ Cup Almonds
- 2 teaspoon Cinnamon
- 6 Whole Cloves
- 6 Whole Allspice Berries
- ¼ teaspoon Thyme
- ¼ tsp. Oregano
- ½ lb Tomatoes medium about 5-6
- ¼ lb. Green Tomatillos about 5-6
- ⅓ Cup Cocoa Powder
- ¼ Cup Sugar
- 1 ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Cut chilies in half and remove seeds. Toast the chilies in a dry skillet over medium heat until they become fragrant and blackened in a few spots. Place in a separate bowl, pour water over the peppers and let soak for about 20 minutes.
- Toast the sesame seeds in a dry skillet until they start to become golden brown and begin to pop. Remove from heat.
- Separate the garlic cloves from the head but don’t peel. Toast in the dry skillet until fragrant and starting to turn golden brown or blacken in some spots.
- Toast the bread and tortillas in the dry skillet and then set aside.
- Chop the onion and fry it in the olive oil along with the almonds, raisins, cinnamon, allspice thyme, and oregano in the oil until the onions begin to soften. Set aside and wipe out the skillet.
- Cut the tomatoes and tomatillos in half then roast in the dry skillet until they start to cook and blacken a little on both sides.
- Now you will blend all of these ingredients together in two separate batches.
- Place half of the chilies along with the soaking water, tomatoes, tomatillos, sesame seeds, garlic, bread, tortillas and onion mixture int the blender. Blend on high speed until everything is pureed. You can add a little more water if needed to allow the blades to move freely.
- Pour blended sauce into a large cooking pot. Repeat, blending the remaining toasted and fried ingredients together. Pour into the pot.
- Add cocoa powder, sugar, salt and pepper. Then simmer over low heat for about 40 minutes stirring occasionally.
Notes
You also might like my rosemary garlic chicken medallions or easy barbecue chicken!
Please make sure to leave your comments, questions and ratings below.
Genny
Your recipe for Skillet Vegetables en Mole looks really good!
I'll try it after getting to the store for chilies and tomatillos.
Freezing small portions of the mole for future meals is a great idea.
Lena
I like this mole sauce recipe. It is very authentic and rustic. It smelled so good while it was simmering. The spice balance was perfect.