Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes » Cooking Tips and Basic Techniques

30-Minute Mole Sauce

Published: Apr 12, 2024 by Marye

You'll love this easy, homemade Mexican mole sauce recipe—rich, authentic, & perfect for family dinners. So easy to make in just 30 minutes! Use it over turkey, chicken, or pork. Stir it into steamed vegetables, soups, and casseroles!
Total time for the recipe to be finished.Total Time 30 minutes minutes
Jump to Recipe Pin Recipe
A wooden spoon dipped in thick, rich mole sauce.
A wooden spoon dipped in mole sauce with a title text overlay for Pinterest.
Mole sauce collage with text overlay for Pinterest.

I did not have an Abuela but if I did I know for a fact she would have made this sauce for me on the regular. It has all the richness and texture of my imaginary Abuela's secret recipe but it only takes 30 minutes.

Use it on enchiladas, chicken, burritos, tacos, and more!

A wooden spoon dipped in the mole sauce.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 How to store leftovers
  • Marye's Tip
  • 💭 Things to know
  • 🌶️ What is mole sauce?
  • 👩🏻‍🍳 FAQs
  • 🍽️ Serve with...
  • 📚 Related recipes
  • 📞 The last word
  • 🦎 Copycat Red Iguana mole
  • 📖 Recipe
  • Pin for later
  • 💬 Comments

🗝️ Key takeaways

  • I use this easy mole sauce to kick up the flavor of chicken dishes. I've been known to spoon it over spaghetti.
  • This recipe makes a lot and it freezes really well. Cook once and use it for several meals - one of my favorite ways to save time. It's not the time investment that traditional mole sauce is.
  • This is so easy to make, y'all. You can spoon it over a plain chicken breast and all of a sudden you have a gourmet meal.

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:

Labeled ingredients for mole poblano sauce.
  1. Oil - You can use any kind of light oil you prefer. I use peanut oil since no one in our family has allergies.
  2. A variety of dried chiles - You can adjust the flavor by adjusting the amounts and types of chiles you use. This comes with experience and practice.
  3. Garlic - Whole, fresh garlic will result in the best flavor.
  4. Whole cloves (the spice) - I prefer the flavor in whole cloves but you can use ¼ teaspoon of ground cloves if you like.
  5. Star anise - Even if you don't like the flavor of anise try it just once. It just makes this sauce perfect.
  6. Tortilla chips - These are used for flavor and texture. Use your favorite - it's a great way to use up stale chips!
  7. Diced tomatoes with chiles - I use Ro*Tel but use what you have available.
  8. Onion- Either yellow or white onion is fine.
  9. Raisins- Raisins add natural sweetness and texture.
  10. Pumpkin seeds - Help to thicken the sauce and add texture.
  11. Almonds- Help to thicken the sauce and add texture.
  12. Sesame seeds - Add texture and make a pretty garnish.
  13. Bananas - Add sweetness and thicken the mole sauce.
  14. Ground cinnamon - I prefer Vietnamese cinnamon but you can use whatever kind you like. Some people like to use whole cinnamon sticks and then fish them out after.
  15. Chicken stock - Homemade is best but I buy it a lot of the time because it's just easier. Use a good, flavorful stock.
  16. 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.
  17. Chili powder - I use my homemade chili powder but your favorite store brand is fine.
  18. Brown sugar - I prefer dark brown sugar over golden brown for this recipe.
  19. 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!

Dried chiles in a skillet.

Remove seeds from chiles and ...

Nuts, tortillas, and remaining dry ingredients added to the skillet.

saute them with the dry ingredients in a heavy frying pan.

How the softened ingredients look after cooking for 5 minutes.

Cook for 5 minutes, or until chiles are softened and begin to brown.

A cup pourig chicken stock into the skillet. bananas, raisins, and onions have been added.

Add the tomatoes, onion, raisins, bananas, cinnamon, and chicken stock.

How the softened ingredients look after simmering for 20 more minutes.

Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.

Adding more chicken stock to the mixture and blending it in a blender until smooth.

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.

The orange pureed sauce.

Set pureed sauce aside.

Chocolate squares and chile powder in the skillet.

Heat the remaining two tablespoons oil over medium heat. Add the chili powder and the chocolate.

The chocolate and chile have been melted and stirred together.

Cook, stirring constantly, until chocolate and chili are melted together and smooth.

The pureed mixture is mixed into the chocolate mixture.

Stir the pureed mixture into the chocolate mixture.

Chicken stock is added until the proper consistency is reached.

Bring to a boil, adding more chicken stock as needed to reach desired consistency.

Finished sauce garnished with sesame seeds on a wooden spoon.

Taste and add sugar and salt as needed. Garnish with sesame seeds.

🥫 How to store leftovers

Let the sauce come to room temperature and then spoon it into an airtight container and refrigerate for 4 to 5 days.

You can also measure out the mole into recipe sized amounts and freeze for 3 or 4 months.

Marye's Tip

This sauce is better the second day. Make it at least a day ahead of time and refrigerate overnight if possible. If not, let it sit as long as you can for the flavors to meld.

💭 Things to know

  1. Do let the sauce cool a little before blending. A build up of steam can cause it to "explode" out of the blender and you could get burned.
  2. Make sure to blend in small amounts. 1 or 2 cups at a time depending on the size of your blender is about right.
  3. This is a great way to use up stale tortilla chips!
  4. Make sure not to let the garlic scorch or burn. It will give a rancid flavor to the mole sauce.

Get recipes to your inbox! Join the FREE membership group and get kitchen organizer packet ($9.99 value) as our gift.

We respect your privacy. Unsubscribe at anytime.

🌶️ What is mole sauce?

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.

A wooden spoon lying in a skillet with leftover mole sauce in it.

👩🏻‍🍳 FAQs

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

What's mole 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 long does mole sauce 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's especially good with chicken, turkey, and pork but I like it over veggie enchiladas, rice, and just off a spoon!

What's mole sauce 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 or in casseroles.

🍽️ 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

📚 Related recipes

  • Close up of hot pepper vinegar in jars.
    Southern Hot Pepper Vinegar
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Garlic butter in small white bowl.
    Easy Garlic Butter Spread
  • Side view of a jar full of the homemade sauce.
    Homemade Teriyaki Sauce with Honey

📞 The last word

I was in Salt Lake City, Utah for a conference a few years ago and my friend Deb (from Bowl Me Over) and I decided to head out on a food adventure and try a local Vietnamese spot.

We called for an Uber and sank into the back seat with a sigh, giving the driver the address.

He pulled up at a seedy little hole in the wall with men standing around the front entrance. And when I say "men" please picture the guys that your mom firmly put her foot down about in high school.

"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 knew I was going to replicate it to the best of my ability.

I was totally hooked! You will be, too!

Oh, and Deb? I can't remember what she ate but she had her first Paloma cocktail!

Mole sauce spooned over grilled chicken on a plate. Serving suggestion.

🦎 Copycat Red Iguana mole

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, or spooned over grilled chicken all summer long. - 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 comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A wooden spoon dipped in thick, rich mole sauce.

Quick and Easy Mole Sauce

5 from 4 votes
Print Pin Recipe Rate Recipe
Prevent your screen from going dark
You'll love this easy, homemade Mexican mole sauce recipe—rich, authentic, & perfect for family dinners. So easy to make in just 30 minutes! Use it over turkey, chicken, or pork. Stir it into steamed vegetables, soups, and casseroles!
Course Sauce
Cuisine Mexican/Southwestern
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings:24 servings
Calories:194
Author:Marye Audet-White

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
  • ¾ cup raisins
  • ½ cup pumpkin seeds, roasted
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 3 ripe bananas, chopped
  • 1 ½ 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 1 to 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste. BE CAUTIOUS - wait for it to cool a bit first and watch it doesn't build up steam in the blender.
  • 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

Storage:
Let the sauce come to room temperature and then spoon it into an airtight container and refrigerate for 4 to 5 days. You can also measure out the mole into recipe sized amounts and freeze for 3 or 4 months.
Tips:
  • Better the second day.
  • Do let the sauce cool a little before blending. A build up of steam can cause it to "explode" out of the blender and you could get burned.
  • Make sure to blend in small amounts. 1 or 2 cups at a time depending on the size of your blender is about right.
  • Make sure not to let the garlic scorch or burn. It will give a rancid flavor to the mole sauce.
  • Nutrition Facts

    Serving: 0.25cup | Calories: 194kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 510mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3699IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg

    Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

    This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

    First published January 23, 2020. Last updated April 12, 2024 for better readability, more helpful information, and better images.

    Rich, dark mole sauce on a wooden spoon.

    Don't forget it!

    Pin for later

    You're gonna want this recipe for later! Pin it to your favorite board now so it's easy to find.

    Pin Now →

    More Basic Kitchen Skills and Recipes

    • Jalapeno Ranch Dip
    • Cream sauce being added to a gravy boat.
      Basic Cream Sauce Recipe
    • Overhead view of pickles in a white bowl
      Sweet Heat Refrigerator Pickles
    • Closeup of fried chicken on a plate.
      Why Do Southerners Put Buttermilk in Everything?

    Love it? Share it!

    7.0K shares
    • Facebook
    • Flipboard

    About Marye

    Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

    Comments

      5 from 4 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Love it? Give it 5 stars!




    1. Erin M says

      August 31, 2024 at 7:00 pm

      I followed it to the letter. All I taste is banana which is gross. I'm going to try it without bananas.

      Reply
      • Marye says

        September 04, 2024 at 3:54 pm

        You must be very sensitive to banana flavor - or your chiles weren't very strong.

        Reply
    2. Danielle says

      June 12, 2023 at 10:55 am

      Can this be made in a big batch and be canned for later? If so, would it be waterbath canned or pressure canned? I LOVE Black Mole but it is a labor of love so I want to be able to make enough to only do it a couple times per year. If not canning it, does it freeze well in ziplock bags?

      Reply
      • Marye says

        June 12, 2023 at 4:03 pm

        I wouldn't can it but it does freeze well.

        Reply
    3. Toni Stevens says

      August 03, 2022 at 4:05 pm

      5 stars
      Just right spice for my Dad! I used some dried cherries and cranberries because that’s what I have on hand, also quadrupled because we love Mole!

      Reply
    4. Michael says

      December 13, 2021 at 11:46 pm

      Can’t wait to try this recipe. What kind of chocolate do you use - unsweetened chocolate?

      Reply
      • Marye says

        December 14, 2021 at 9:25 am

        unsweetened or extra dark 100% chocolate.

        Reply
    5. claudia says

      February 16, 2021 at 3:28 pm

      5 stars
      By far best , REALLY BEST Mole recipe !!!!!

      Reply
    6. Den says

      July 20, 2020 at 3:05 pm

      5 stars
      Hi Marye: you have a great site. I just wanted to say that I tried your molé recipe and it was outstanding. I am a little like you, the first time I tasted molé oh so many years ago, I fell in love with it. (I fell in love with the cook too! Shortly thereafter she went from being my friend to being my wife. That day could have been a scene out of the movie Chocolat, only circa 1980s. I think she had a road map directly to my heart. You know how Vianne told Roux “Here try this, it’s your favorite.” Only she got it right on the first try. It was so good that it became my standard for judging all others. It was so much like her that it could have been her calling card: surprisingly complex, savory yet sweet with a bit of heat. Yummy 😋) Yours did not disappoint. Your story raised one question for me however... What kind of molé did your friend order at the restaurant and did you try it?

      I think 🤔 I get you. If you haven’t already seen the movie Babette‘s Feast, do so because I know you will love it. It’s one of my favorites.

      Reply
      • Marye says

        July 23, 2020 at 12:53 pm

        So glad you liked it! I can't remember what she had... but I tasted it and it was amazing, too!

        Reply
    7. Summer says

      April 04, 2020 at 5:15 pm

      When is the star anise added?

      Reply
      • Marye says

        April 04, 2020 at 8:35 pm

        In step 2. 🙂

        Reply
      • Summer says

        April 15, 2020 at 5:49 pm

        Thank you!! Not sure how I missed that!

        Reply
    8. Sarah Henton says

      December 31, 2019 at 1:26 pm

      5 stars
      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

      Reply
      • Marye says

        December 31, 2019 at 3:35 pm

        Oops! Glad you liked the recipe!

        Reply
    9. Fonce' says

      November 22, 2019 at 6:00 pm

      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.

      Reply
      • Marye says

        November 22, 2019 at 9:38 pm

        Thank you so much! No worries - I don't add you to email lists unless you ask.

        Reply
    10. Mina says

      May 24, 2019 at 11:10 pm

      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.

      Reply
      • Marye says

        May 25, 2019 at 2:39 pm

        I'm so sorry it was too spicy for your family. We love it. 🙂

        Reply
    11. Betsy says

      November 03, 2018 at 5:53 pm

      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!

      Reply
    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye

    Welcome to my kitchen! ☕

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

    Find out more

    🍉 Summer Cookouts

    • Overhead view of potato salad in a glass bowl
      Mom's Homemade Potato Salad
    • Overhead view of the finished watermelon basket filled with an assortment of fruit.
      How to Make a Watermelon Basket
    • Closeup of a finished hamburger in a bun.
      Retro Lipton Onion Soup Burger (Vintage Recipe)
    • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
      Zebra Cake Recipe: Little Debbie Copycat

    🫖 Picklefork Stories

    Picklefork town crest.
    Click here to visit Picklefork

    👑 Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
    • Blue cocktail with a red and white straw.
      Sex in the Driveway Cocktail
    • A sliced loaf of english muffin bread.
      Easy English Muffin Bread – No Knead, Perfect for Toasting!
    • Two finished loaves of Amish white bread cooling on a table.
      No-Fail Amish White Bread

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • Contact
    MaryeAudet Whiteandherchildren Dec

    Featured In:

    Places Restless Chipotle has been featured

    We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

    Copyright ©2006 - 2025 Restless Chipotle Media, LLC

    Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.