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How to Make Mole Sauce

pastryparrot1's picture
This sauce is absolutely wonderful. The amazing combination of spices, nuts and chilies makes this a deep and bold sauce. It takes a lot of work but it is well worth it!
  Ancho chili 6 Medium
  Guajillo chili 6 Medium
  Arbol chili 6 Medium
  Raisins 1⁄2 Cup (8 tbs)
  Boiling water 3 Cup (48 tbs)
  Garlic 8 Clove (40 gm)
  White onion 1 Medium, quartered
  Plum tomato 3 Medium
  Tomatillo 9 Medium
  Cinnamon sticks 1 Small
  Anise seeds 1⁄8 Teaspoon
  Coriander seeds 1⁄8 Teaspoon
  Sesame seeds 1 Tablespoon
  Vegetable shortening/Lard 1 Tablespoon
  Raw almonds 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs)
  Raw peanuts 1⁄4 Cup (4 tbs)
  Corn tortilla 1 Small
  Cloves 4 Small
  Dried oregano 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Drinking chocolate powder/Bittersweet chocolate 5 1⁄2 Ounce (Mexican drinking chocolate)

1. Peel and slice the onions into quarters.

2. Discard the seeds from the dry red chili, place it on a skillet and toast them until the start to blister.
3. Once done remove and place it in a bowl, set aside.
4. In the same skillet add the raisins and cook for 3 minutes until puffed.
5. Add it to the bowl of chilies, pour boiling water and weigh it down with a plate and leave it soaking for 30 minutes.
6. In the same pan dry roast the garlic and onions, cook until they are charred and once done remove and set aside and when garlic is cool enough, peel it.
7. Add the tomatoes to the skillet, dry roast them as well until they start to blister, once done set it aside.
8. Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes until fragrant, stirring constantly.
9. Place the spices in a mortar or coffee-grinder with the cloves and turn into a powder.
10. Add the shortening to the pan and add the almonds, walnuts and peanuts, toast them and transfer them in a bowl.
11. Fry tortilla in the same pan along with the shortening, until crisp.
12. Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well.
13. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients including the tortilla, except the chocolate, and blend.
14. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.
15. Transfer the sauce in a large pot and simmer it for 20 minutes.
16. Add the chocolate and stir until melted, simmer for additional 15-20 minutes.
17. Season with salt and pepper to taste.

18. Serve the sauce along with any chicken dish.

You can keep this sauce for up to 6 months in the freezer.

Things You Will Need
Mortar or coffee grinder
Sieve or strainer
Splatter screen

Recipe Summary

Difficulty Level: 
Bit Difficult
Low Cholesterol
Preparation Time: 
25 Minutes
Cook Time: 
90 Minutes
Ready In: 
115 Minutes

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Average: 4.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2932 Calories from Fat 1134

% Daily Value*

Total Fat 134 g205.7%

Saturated Fat 19.7 g98.7%

Trans Fat 2 g

Cholesterol 14.4 mg4.8%

Sodium 880.2 mg36.7%

Total Carbohydrates 406 g135.4%

Dietary Fiber 64.3 g257.2%

Sugars 217.1 g

Protein 83 g165.3%

Vitamin A 482.3% Vitamin C 275.1%

Calcium 90.1% Iron 186.9%

*Based on a 2000 Calorie diet


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How To Make Mole Sauce Recipe Video