homemade mole sauce recipe

Written BySheba G Updated On
homemade mole sauce recipe
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The Best homemade mole sauce recipe

Mole sauce is a staple in Mexican cuisine, and I’m excited to share my homemade recipe with you. This rich, complex sauce is made with a blend of spices, chocolate, and nuts, which gives it a deep, slightly sweet flavor. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

We love serving it over grilled meats or as a dipping sauce for tortillas. The best part about mole sauce is that it’s incredibly versatile – you can adjust the level of heat to suit your taste, and it’s also incredibly healthy thanks to the abundance of antioxidants from the spices and chocolate. My kids adore helping me make this sauce from scratch, and they love being involved in the process of grinding the spices and nuts in our coffee grinder.

It’s a great way to spend quality time together while creating something delicious. As we all know, homemade food is always better than store-bought, and this sauce is no exception. The flavors meld together beautifully as it cooks, and the aroma that fills our kitchen is just incredible.

I like to serve this sauce over grilled chicken or steak, but you can also use it as a topping for tacos or as a dip for vegetables. The possibilities are endless! My husband loves this sauce because it’s so easy to make in large quantities – just double or triple the recipe if you need to feed a crowd.

And let me tell you, this sauce freezes beautifully – just store it in an airtight container and thaw when you need it. Whether you’re hosting a dinner party or just need a quick weeknight meal, mole sauce is always a good idea.

Homemade Mole Sauce

Homemade Mole Sauce

4.7 from 1870 votes

Rich and complex, this homemade mole sauce combines chocolate, chilies, and spices for a deep, flavorful experience. Perfect for drizzling over enchiladas or tacos.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Mole Paste

8 dried pasilla chiles
8 dried ancho chiles
1 cup almonds
1 cup sesame seeds
1 cup pumpkin seeds
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp black peppercorns
2 tsp dried oregano
1 tsp cinnamon
1 tsp salt
8 cloves garlic
1 large white onion, chopped
1/4 cup raisins
1/4 cup dark chocolate
1/4 cup sugar
1/4 cup vegetable oil

👨‍🍳Directions

1Begin by toasting the chiles on a comal or skillet over medium heat for 1-2 minutes per side, until fragrant and slightly charred.
2Be careful not to burn them.
3Place the toasted chiles in a large pot and cover with boiling water.
4Let them soak for 20 minutes, or until softened.
5Drain and remove the stems and seeds.
Set aside.
6Next, toast the almonds, sesame seeds, pumpkin seeds, cumin seeds, coriander seeds, and black peppercorns in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
7Be careful not to burn them.
8Remove from heat and set aside.
9In the same skillet, add the garlic and onion.
10Cook over medium heat for 5-7 minutes, until softened and lightly golden.
11Add the oregano, cinnamon, and salt.
12Cook for an additional 1-2 minutes, stirring constantly to prevent burning.
13Remove from heat and set aside.
14In a blender or food processor, combine the softened chiles, toasted nuts and seeds, garlic and onion mixture, raisins, chocolate, and sugar.
15Blend until smooth, adding a little water if necessary to help the mixture blend.
16This might take a few minutes.
17Transfer the mole paste to a saucepan and add the vegetable oil.
18Cook over low heat for 10-15 minutes, stirring constantly to prevent burning.
19The sauce should thicken and darken in color.
20Taste and adjust seasoning if necessary.
21If the sauce becomes too thick, thin it out with a little water.

🔧Equipment

Large pot
Comal or skillet
Blender or food processor
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 350mg🌾Total Carbs: 18g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 6g

📝Notes

Tips: For a spicier mole, add 1-2 dried chipotle chiles to the mole paste. For a smoother sauce, blend the mole paste for a longer period of time. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Watch Video Of How Homemade Mole Sauce Works

This homemade mole sauce recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s incredibly versatile too – serve it over grilled meats or use it as a dipping sauce for tortillas.

And let me tell you, this sauce freezes beautifully – just store it in an airtight container and thaw when you need it.

❓ Frequently Asked Questions About Mole Sauce

Q: What is mole sauce?

Mole sauce is a traditional Mexican condiment made from a blend of spices, chocolate, and nuts. It has a rich, complex flavor that’s both sweet and slightly spicy.

Q: Is mole sauce spicy?

Yes and no – while some recipes may call for hot peppers or chili powder to give the sauce an extra kick of heat, others may be more mild.

Q: Can I make mole sauce without chocolate?

No – chocolate is an essential ingredient in traditional mole sauce recipes because it adds depth and richness to the flavor.

Q: How do I store leftover mole sauce?

You can store leftover mole sauce in an airtight container in the fridge for up to 3 days or freeze it for up to 6 months.

Q: Can I use pre-ground spices instead of whole spices?

No – using whole spices allows you to grind them fresh each time you make the sauce, which ensures maximum flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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