This easy recipe joyously exalts all of the delicious flavors in authentic Mexican mole sauce. Unlike the traditional version, this is done in about 30 minutes but it has all the richness and texture of your Abuela’s secret recipe. Use it on enchiladas, chicken, burritos, tacos, and more!
Shopping list
For this mole poblano recipe you’ll need:
- Oil – You can use any kind of light oil you prefer. I use peanut oil since no one in our family has allergies.
- A variety of dried chiles – I’ve linked to the chiles that I used in the recipe but you can adjust the flavor by adjusting the amounts and types of chiles you use. This comes with experience and practice.
- Garlic – Whole, fresh garlic will result in the best flavor.
- Whole cloves (the spice) – I prefer the flavor in whole cloves but you can use 1/4 teaspoon of ground cloves if you like.
- Star anise – Even if you don’t like the flavor of anise try it just once. It just makes this sauce perfect.
- Tortilla chips – These are used for flavor and texture. Use your favorite.
- Diced tomatoes with chiles – I use Ro*Tel but use what you have available.
- Onion– Either yellow or white onion is fine.
- Raisins– Raisins add natural sweetness and texture.
- Pumpkin seeds – Help to thicken the sauce and add texture.
- Almonds– Help to thicken the sauce and add texture.
- Sesame seed – Add texture.
- Bananas – Add sweetness and thicken the sauce.
- Ground cinnamon – I prefer Vietnamese cinnamon but you can use whatever kind you like.
- Chicken stock – Homemade is best but I buy it a lot of the time because it’s just easier. Use a good, flavorful stock.
- Unsweetened or 100% chocolate – This is usually called baking chocolate and it’s not sweet at all.
- Chili powder – I use my homemade chili powder (link in the recipe) but your favorite store brand is fine.
- Brown sugar – I prefer dark brown sugar over golden brown for this recipe.
- Salt – I used Kosher salt
What is mole?
Describing a good mole sauce (pronounced moh-LAY) is like describing Dvorak’s New World Symphony. There are hundreds of layers of flavor starting with succulent and ending with sweet heat…the texture is rich and velvety, but hearty and satisfying at the same time. Complex doesn’t begin to describe this versatile south of the border mole recipe made with the darkest of dark chocolates. There are a lot of ingredients but this homemade Mexican condiment really does go together easily.
Copycat Red Iguana mole
I was in Salt Lake City, Utah for a conference and after the second day my friend and I decided to head to a little Vietnamese place that we’d read about on Yelp. We called for an Uber and sank into the back seats, giving the driver the address.
Exhausted doesn’t begin to describe how we felt!
We chatted with the driver on the way and soon were at the Vietnamese place… which looked kinda seedy and a little scary.
I looked at my friend and she looked at me. We knew we were in agreement…
“SO,” she said to the driver, ” do you have any recommendations?”
He smiled and told us about Red Iguana. We settled back in the seat and were on our way.
So, at Red Iguana we both had mole but different types. I went with a classic mole poblano over turkey and I was totally hooked.
FAQs
Skill: Easy – anyone can make this!
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
What’s it made from?
Mole sauce is made from 20 or more ingredients which always include dried chiles and chocolate. There are several different varieties and each variety has numerous variations depending on who’s doing the cooking!
How do I make it?
It’s a very easy recipe even though there are so many ingredients.
- Saute the chiles and dry ingredients in a heavy frying pan – a cast iron skillet is great.
- Add the wet ingredients and simmer, adding chicken stock as necessary.
- When all the ingredients are soft puree them in a blender.
- Melt the chocolate and chili powder together over medium heat and stir until smooth.
- Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings.
- Simmer until thickened and smooth.
It’s best if it sits overnight in the refrigerator.
How long does it take?
Traditionally mole is simmered slowly over low heat but this mole poblano takes less than an hour.
What does mole sauce taste like?
Ummm… Heaven? Mole is spicy and fruity, with meaty undertones. The chocolate softens the flavors of the peppers and brings everything together. It doesn’t taste like a candy bar!
What’s it used for?
It’s often served over chicken or turkey – it’s a great way to use up leftover Thanksgiving turkey! Sometimes mole is used as a sauce for enchiladas
Step by step
Good mole sauce starts with a variety of dried chiles and a good quality chocolate. Follow these step by step images to see how it’s transformed into a mouthwatering mole!
- Remove seeds from chiles and saute them with the dry ingredients in a heavy frying pan – a cast iron skillet is great.
- Add the wet ingredients and simmer, adding chicken stock as necessary.
- When all the ingredients are soft puree them in a blender.
- Melt the chocolate and chili powder together over medium heat and stir until smooth.
- Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings.
Serving suggestions
Not sure how to use this delicious sauce? I’ve got you!
- Drizzle over tacos
- Use as an enchilada sauce
- Spoon over chicken breast before baking
- Spoon over pork
- Simmer pork or chicken in the slow cooker with this sauce
- Stir into your favorite stew recipe for a quick pick me up
- Nachos!
- Pour over cream cheese and heat in the microwave – serve as a dip with tortilla chips
- Stir a spoonful into melted butter and mix into hot vegetables to perk them up
Related recipes
Since Mexican food is one of my favorites I have a ton of recipes for you to try! Here are some of my favorites.
- Mexican Street Corn Soup
- Spiked Mexican Hot Chocolate
- Slow Cooker White Chicken Chile
- Chicken Enchiladas
- Beef Enchiladas
- Slow Cooker Barbacoa
This authentic mole sauce is so good. It makes about a quart and a half and it freezes well. Try some over leftover turkey after Thanksgiving – SO good!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mole Sauce
Print Add to CollectionEquipment Needed
- Cast Iron Frying Pan
Ingredients
- 4 tablespoons oil, divided
- 3 pasilla chiles, seeded and coarsely chopped
- 5 guajillo chiles, seeded and coarsely chopped
- 2 chipotle chiles, seeded and chopped
- 4 ancho chiles, seeded and chopped
- 2 chiles negros, seeded and chopped
- 1 head garlic, peeled and chopped
- 8 whole cloves
- 2 star anise
- 1 cup tortilla chips, stale and broken
- 14.5 ounces diced tomatoes with chiles
- 1 cup onion, chopped
- 3/4 cup raisins
- 1/2 cup pumpkin seeds, roasted
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 3 ripe bananas, chopped
- 1 1/2 teaspoons cinnamon, roasted cinnamon if possible
- 2 to 3 cups chicken stock
- 6 ounces 100% Chocolate
- ½ cup chili powder, try my homemade chili powder
- 1 tablespoon brown sugar, or more to taste
- Salt to taste
Instructions
- In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.
- Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
- Cook for 5 minutes, or until chiles are softened and begin to brown. Don’t scorch the garlic!
- Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.
- Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.
- Place in a blender, about 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste.
- Heat the remaining two tablespoons oil over medium heat.
- Add the chili powder and the chocolate.
- Cook, stirring constantly, until chocolate and chili are melted together and smooth – be careful not to scorch!
- Stir the pureed mixture into the chocolate mixture.
- Bring to a boil, adding more chicken stock as needed to reach desired consistency.
- Add sugar and salt to taste.
Notes
- Drizzle over tacos
- Use as an enchilada sauce
- Spoon over chicken breast before baking
- Spoon over pork
- Simmer pork or chicken in the slow cooker with this sauce
- Stir into your favorite stew recipe for a quick pick me up
- Nachos!
- Pour over cream cheese and heat in the microwave – serve as a dip with tortilla chips
- Stir a spoonful into melted butter and mix into hot vegetables to perk them up
Summer
When is the star anise added?
Marye
In step 2. 🙂
Sarah Henton
Great recipe. I had made a mole once before (took longer), this was just as good, but spicy. btw the star anise does not appear in the method, so wasn’t used, Sa
Marye
Oops! Glad you liked the recipe!
Fonce'
Your site moves so much it took me a while to do this. What I wanted to say is – – people who think they appreciate real southern/Texmex or even know what real Mexican food is all about can’t get past a can of beans and some chili powder. Your Mole sauce was great don’t believe what some people think. I have a mature set of taste buds. Ha! Good show nice site. I will come back. Just a comment nothing else please.
Marye
Thank you so much! No worries – I don’t add you to email lists unless you ask.
Mina
Oh my,, it’s waaay too spicy and I’m making it for a special occasion tomorrow, I need to figure out how to make it edible by tomorrow!! I would definitely OMIT the chili powder with the chocolate,I used 2 tablespoons and if I had followed the recipie I would have had to throw it out- as it is I’m trying to fix it by adding 11/2 jars of tomato sauce and several cups of stock.
Marye
I’m so sorry it was too spicy for your family. We love it. 🙂
Betsy
1st off: I hate reviews from folks who haven’t tried the recipe, However I MUST say that this is a miracle find!!! I absolutely fell in love with mole after eating it at The RED IGUANA in Salt Lake City. Btw, I live in Ft Lauderdale!! Only ate there once and have been exploring mole recipes ever since, 11 years !!! Not sure this is the one I tried, but I’m willing to try this recipe. I absolutely harassed the waiter about the sauce until I could understand his accent as “almond mole.” Can’t wait to try it, as it may be a long time until I go back to the Red Iguana!