Mole Sauce Recipe: Authentic Mexican

This easy recipe joyously exalts all the flavors in the Mexican classic. Unlike the traditional version, this is done in about 30 minutes!

It has all the richness and texture of your Abuela's secret recipe. Use it on enchiladas, chicken, burritos, tacos, and more!

Jump to:

• ❤️ Why you'll love this recipe
• 🧾 Ingredients
• 🔪 Instructions
• What is mole?
• 👩🏻‍🍳 Frequently asked questions
• 🍽️ Serve with...
• Copycat Red Iguana mole
• Mole Sauce
• 💬 Comments

❤️ Why you'll love this recipe

• Kicks up the flavor of all your meat dishes
• This recipe makes a lot and it freezes well. Cook once and use it for several meals throughout the season.
• It's not the time investment that traditional mole sauce is.

There are countless versions of this Mexican sauce and all have different ingredients, flavors, and textures.

I like to start with dried ancho chiles because I think they give the most flavor.

🧾 Ingredients

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 ¼ 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 - it's a great way to use up stale chips!
• 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 seeds - Add texture.
• Bananas - Add sweetness and thicken the mole sauce.
• Ground cinnamon - I prefer Vietnamese cinnamon but you can use whatever kind you like. Some people like to use whole cinnamon sticks.
• 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 dark chocolate or 100% chocolate - This is usually called baking chocolate and it's not sweet at all. You could also use Mexican chocolate, usually sold in wafers in the Mexican market if you have one nearby.
• Chili powder - I use my homemade chili powder 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

🔪 Instructions

Good mole poblano 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!

1. Remove seeds from chiles and saute them with the dry ingredients in a heavy frying pan - a cast iron skillet is great.
2. Add the wet ingredients and simmer, adding chicken stock as necessary. This is why you need a large skillet with high sides. You don't want it to boil over.
3. When all the ingredients are soft puree them in a blender or food processor.
4. Melt the chocolate and chili powder together in a large saucepan over medium heat and stir until smooth.
5. Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings.

It's best if it sits overnight in the refrigerator.

What is mole?

The term "mole" is the Aztec word for sauce and there are hundreds of different kinds of mole sauce.

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.

👩🏻‍🍳 Frequently asked questions

Skill: Easy - anyone can make this!

Here are the questions I am most frequently asked about this recipe.

🍽️ Serve with...

Not sure how to use this incredible mole poblano? 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

Copycat Red Iguana mole

I was in Salt Lake City, Utah for a conference and my friend and I decided to head out to eat. We called for an Uber and sank into the back seats, giving the driver the address.

"SO," we 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! You will be, too!

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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

First published January 23, 2020. Last updated June 23, 2021 for better readability.