Authentic Mole Sauce is one of Mexico’s most iconic culinary creations, celebrated for its deep flavor, aromatic spices, and velvety texture. This complex sauce transforms everyday dishes into rich, unforgettable meals. Its combination of chiles, chocolate, nuts, and spices makes it a true masterpiece of Mexican cuisine.
Authentic Mole Sauce:
Known for its bold taste and smooth balance, Mole Sauce requires patience and attention to detail. Each ingredient contributes to its intensity and depth. When prepared correctly, it delivers a perfect harmony of sweet, smoky, spicy, and earthy flavors that elevate any meat, especially chicken and turkey.
History:
Mole dates back to pre-Hispanic times, where indigenous cooks created sauces using native chiles, seeds, and spices. Over centuries, it evolved through Spanish influence, leading to the addition of ingredients like nuts, bread, and chocolate. Mole poblano from Puebla is believed to be the oldest and most iconic version, often prepared for celebrations and holidays. Today, mole remains a cherished symbol of Mexico’s culinary heritage.
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Authentic Mole Sauce
Ingredients
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 1 medium onion, chopped
- 3 garlic cloves
- 2 tbsp sesame seeds
- ¼ cup almonds
- ¼ cup peanuts
- ¼ cup raisins
- 1 ripe plantain, sliced
- 1 small corn tortilla, torn
- 1 slice of bread
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp cumin
- 1 tsp oregano
- 2 cups chicken broth
- 2 oz Mexican chocolate
- Salt to taste
- 2 tbsp oil
Instructions
- Remove stems and seeds from all dried chiles. Toast lightly until fragrant.
- Soak chiles in hot water for 15 minutes to soften.
- Fry onions, garlic, almonds, peanuts, raisins, tortilla, and bread until golden.
- Add sesame seeds, cinnamon, cloves, cumin, and oregano; toast briefly.
- Blend softened chiles with the sautéed mixture and broth until very smooth.
- Heat oil in a pot and pour in the blended sauce.
- Simmer for 30–40 minutes, stirring often.
- Add Mexican chocolate and allow it to melt completely.
- Season with salt and adjust thickness with broth if needed.
Notes
- Use Mexican chocolate for an authentic flavor and smooth finish.
- Toast chiles lightly to avoid bitterness.
- Mole thickens as it cooks; add broth to adjust consistency.
- Strain the sauce for a smoother texture.
- Store in the refrigerator up to five days or freeze for three months