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Authentic Mole Sauce

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.


Authentic Mole Sauce

Mole Poblano – Mole is a popular and traditional Mexican sauce made with roasted chilies and bitter chocolate.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner, Entree, Main Course, sauce
Cuisine Mexican
Servings 1 quart


  • 2 cups chicken broth
  • 2 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 3 dried chipotle chiles stemmed and seeded
  • 1 dinner roll torn into pieces
  • 2 corn tortillas cut into 1-inch strips
  • 2 tomatoes cut in half crosswise
  • 5 tomatillos cut in half crosswise
  • 1 tbsp lard
  • 1 onion halved and thinly sliced
  • 1/2 head garlic peeled and sliced
  • 1/3 cup chopped peanuts
  • 1/4 cup raisins
  • 2 tbsp cumin seeds
  • 1 tbsp dried thyme
  • 3 cinnamon sticks
  • 5 whole cloves
  • 6 whole allspice berries
  • 5 oz dark chocolate coarsely chopped
  • 1 cup chicken broth
  • 3 tbsp white sugar
  • 1 tsp salt


  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Keyword Mole, Mole Poblano
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