Authentic Mole Sauce
Authentic Mole Sauce blends dried chiles, chocolate, nuts, and warm spices into a thick, flavorful sauce.It offers a smooth balance of sweet and savory notes with gentle heat.The sauce pairs beautifully with chicken, turkey, and rice dishes.This recipe preserves tradition while offering a clear, easy-to-follow preparation.
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