Name: Authentic Mexican Mole Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6 dried chipotle chiles (stemmed and seeded); 2 ancho chiles (stemmed and seeded); ¼ cup sesame seeds; ¼ cup pumpkin seeds; ¼ cup sliced almonds; ½ teaspoon anise seeds; ½ teaspoon cumin seeds; 1 cinnamon stick (broken into pieces); 3 tablespoons olive oil (divided); 1 onion (chopped); 3 cloves garlic (minced); 1 corn tortilla (torn into pieces); 1 tomato (chopped); 2 tomatillos (husked and chopped); 3 cups chicken broth; 2 ounces dark chocolate (70-85% cacao, chopped); 2 tablespoons brown sugar; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

Rich Homemade Mexican Mole Sauce: A Chocolate and Chile Masterpiece

There’s nothing quite as complex and satisfying as a homemade mole sauce that balances the richness of chocolate with the heat of dried chiles. This traditional Mexican sauce brings depth and character to any dish it graces, from enchiladas to tender chicken. What makes mole special is its intricate blend of flavors that have been perfected over generations in Mexican kitchens.

Authentic Mexican Mole Sauce with deep brown color in a pottery bowl

What Makes Traditional Mole Sauce So Special?

Mole (pronounced “MOH-lay”) is considered the national dish of Mexico for good reason. This complex sauce combines earthy chiles, warm spices, nutty seeds, and rich chocolate to create a symphony of flavors that’s simultaneously sweet, savory, and spicy. While there are countless regional variations throughout Mexico, our recipe captures the essence of a classic chocolate-infused mole that will transform ordinary dishes into extraordinary culinary experiences.

The History Behind This Mexican Sauce Tradition

Dating back to pre-Hispanic times, mole has evolved over centuries, with each region and family developing their own signature recipe. The most famous version, mole poblano, is said to have been created by a nun in Puebla who needed to prepare a special dish for an important visitor. Today, making mole remains a labor of love that symbolizes celebration and tradition in Mexican cuisine.

Ingredients for Authentic Mole Sauce

6 dried chipotle chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
¼ cup sesame seeds
¼ cup pumpkin seeds
¼ cup sliced almonds
½ teaspoon anise seeds
½ teaspoon cumin seeds
1 cinnamon stick, broken into pieces
3 tablespoons olive oil, divided
1 onion, chopped
3 cloves garlic, minced
1 corn tortilla, torn into pieces
1 tomato, chopped
2 tomatillos, husked and chopped
3 cups chicken broth
2 ounces dark chocolate (70-85% cacao), chopped
2 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper

How to Make Mole Sauce from Scratch

Heat a large skillet over medium heat. Add dried chiles and toast for about 2-3 minutes, turning occasionally, until they become fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 20 minutes to soften.
In the same skillet, toast sesame seeds, pumpkin seeds, and almonds until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Remove and set aside.
Toast anise seeds, cumin seeds, and cinnamon pieces for 1-2 minutes until aromatic. Add to the seed mixture.
Heat 2 tablespoons olive oil in the skillet. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
Add torn tortilla pieces and cook for 2 minutes until slightly crisp. Add tomato and tomatillos, cooking for 5 more minutes until softened.
Drain the soaked chiles, reserving ½ cup of the soaking liquid. Add the chiles to the skillet and cook for 2 minutes.
Transfer the skillet contents to a blender. Add the toasted seed mixture and the reserved chile soaking liquid. Blend until smooth, working in batches if necessary.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Carefully pour in the blended sauce (it may splatter). Cook, stirring frequently, for 5 minutes.
Stir in chicken broth, chopped chocolate, and brown sugar. Reduce heat to low and simmer, partially covered, for about 25-30 minutes until the sauce thickens slightly.
Season with salt and pepper, adjusting to taste. If the sauce is too thick, add more broth; if too thin, simmer uncovered to reduce further.

Tips for Perfect Mole Sauce Every Time

Toast with care: When toasting chiles and seeds, watch them carefully as they can burn quickly and become bitter.
Quality chocolate matters: Use high-quality dark chocolate with at least 70% cacao for the most authentic flavor profile.
Blend thoroughly: A high-powered blender will help achieve the silky-smooth texture that defines great mole.
Patience pays off: The longer your mole simmers, the more developed the flavors become. Some traditional recipes call for simmering for several hours.
Freezer-friendly: Mole sauce freezes beautifully for up to 3 months, so consider making a double batch.

Serving Suggestions for Your Homemade Mole

This versatile sauce pairs wonderfully with various proteins and dishes:

Drizzle over poached or roasted chicken for classic Chicken Mole
Use as an enchilada sauce for rich, flavorful enchiladas
Serve with grilled pork or turkey
Spoon over fried eggs for a decadent breakfast
Add to shredded meat for exceptional tacos

Storing and Preserving Your Mole Sauce

Your homemade mole sauce will keep in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze in individual portions for up to 3 months. The flavors often improve after a day or two as the ingredients meld together, making this a perfect make-ahead sauce for special occasions.

Why This Mole Sauce Recipe Stands Out

Unlike store-bought versions that often lack complexity, this homemade mole sauce captures the authentic essence of traditional Mexican cooking. The balance of heat, sweetness, and richness creates a sauce that’s both approachable for home cooks and impressive enough for special occasions. Whether you’re new to Mexican cuisine or a seasoned enthusiast, this versatile mole sauce recipe deserves a place in your culinary repertoire.