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Mexican Mole Sauce Recipe

Mexican · Condiment · 65 min total

This rich, complex mole sauce combines dried chiles, chocolate, and spices for a traditional Oaxacan-style sauce perfect over chicken or enchiladas.

Ingredients

• 3 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 dried chipotle chile, stemmed and seeded
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 2 tablespoons sesame seeds
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon anise seeds
• 1 (4-inch) cinnamon stick
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 ripe tomato, chopped
• 2 cups chicken broth
• 2 ounces Mexican chocolate, chopped
• 1 tablespoon brown sugar
• Salt to taste

Instructions

1. Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 20 minutes until softened.
2. Meanwhile, in the same skillet, toast the raisins, almonds, sesame seeds, peppercorns, coriander seeds, anise seeds, and cinnamon stick until fragrant, about 3-4 minutes. Set aside.
3. Heat oil in a large saucepan over medium heat. Add onion and garlic, cook until softened, about 5 minutes. Add tomato and cook for 3 minutes more.
4. Drain the chiles and place in a blender along with the toasted spice mixture, onion mixture, and 1 cup of chicken broth. Blend until smooth.
5. Pour the blended mixture back into the saucepan through a strainer. Add remaining 1 cup broth, chocolate, and brown sugar. Simmer over low heat for 20-25 minutes, stirring occasionally, until thickened. Season with salt.
6. Use immediately or cool and refrigerate for up to a week.

Tips

• For a smoother sauce, strain after blending.
• Mole freezes well for up to 3 months.
• Serve over chicken, enchiladas, or rice.

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