Recipe

El Mole

A rich, velvety chile sauce with warm spices and a hint of chocolate, made in one pot and blended smooth for that classic mole magic.

By Matt Campbell

•

4.8

A white plate of chicken covered in dark, glossy mole sauce with sesame seeds, served with warm tortillas on a wooden table in soft natural light

Jump to Recipe

Mole is one of those sauces that tastes like it took all day, even when you keep it realistic at home. It is deep and toasty, a little sweet, a little smoky, and just spicy enough to make you go back for another bite. This version leans classic with dried chiles, nuts, warm spices, and a bit of chocolate for that rounded finish, not a candy bar situation.

Make it for chicken, turkey, roasted vegetables, or even a cozy bowl of beans and rice. The best part is that mole loves leftovers. It gets better after a night in the fridge, like it had time to think about what it wants to be.

A small pile of dried ancho, guajillo, and pasilla chiles on a cutting board next to a knife on a kitchen counter in warm light

Why It Works

Big flavor, doable steps: Toast, soak, blend, simmer. That is the whole story.
Balanced and not bitter: We toast gently and add sweetness in small amounts, so the sauce stays rich instead of sharp.
Restaurant-style texture: Blending and straining gives you that smooth, glossy finish.
Flexible heat level: Swap in milder chiles or add a chipotle if you want smoke.

Pairs Well With

Storage Tips

Fridge: Cool mole completely, then store in an airtight container for up to 5 days. The sauce thickens as it chills. Loosen with a splash of broth or water when reheating.

Freezer: Freeze in portioned containers or zip-top bags (laid flat) for up to 3 months. Thaw overnight in the fridge, then warm gently on the stove.

Reheating: Reheat on low, stirring often, until the sauce reaches a gentle simmer and is hot throughout. If it starts to look grainy, whisk in a tablespoon of warm broth at a time until it turns silky again.

Common Questions

Is mole spicy?

It can be, but it does not have to be. Ancho and pasilla are mild. Guajillo adds some zip. If you want it gentler, use more ancho and pasilla and fewer guajillos. If you want more heat, add 1 chipotle in adobo or a pinch of cayenne.

Does mole taste like chocolate?

Not really. Chocolate is there for depth and a gentle bitterness, plus a little sweetness depending on what you use (Mexican chocolate is usually sweetened). If your mole tastes like hot cocoa, you probably added too much chocolate or sugar. Easy fix: add a splash more broth, a pinch of salt, and a little extra toasted chile or cumin.

Do I have to strain it?

No, but straining is how you get that smooth, “how is this so velvety” texture. If you skip it, blend longer (a high-speed blender helps), and expect a more rustic sauce. Tortilla bits and nut skins can make it a little gritty, but it is still delicious.

What can I serve with mole besides chicken?

Turkey, pork, roasted cauliflower, sweet potatoes, sautéed mushrooms, eggs, or black beans. Also: mole on a breakfast burrito is quietly life-changing.

How much mole should I use per serving?

For most meals, plan on about 1/2 cup sauce per person. If you are coating meat, 1 to 1 1/2 cups mole per pound of cooked chicken or turkey is a good, saucy guideline.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven
Medium saucepan (for soaking chiles)
Blender (standard or high speed)
Fine-mesh strainer (optional but recommended)
Wooden spoon or silicone spatula
Measuring cups and spoons

The first time I made mole on my own, I treated it like a chemistry exam. I measured everything like my grade depended on it, then still managed to toast the chiles a little too hard and wondered why it tasted like regret. These days I cook mole the way it wants to be cooked: pay attention, keep it moving, taste as you go, and do not be afraid to adjust. When it finally turns dark and glossy and the kitchen smells like toasted chiles and cinnamon, it feels like you unlocked a secret level in home cooking.

El Mole

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings Makes about 5 to 6 cups (enough for about 8 servings, roughly 1/2 cup per person)

Ingredients

Dried chiles and soak

3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 dried pasilla chiles (dried chilaca), stems and seeds removed
3 cups low-sodium chicken broth (or vegetable broth), divided, plus more as needed

Dried chiles being lightly toasted in a dry skillet on a stovetop, with a wooden spoon nearby on a clean kitchen counter

Toast and blend

2 tablespoons neutral oil (avocado, canola, or vegetable), plus more if needed
1 medium yellow onion, chopped
4 garlic cloves, peeled
1 large ripe tomato, chopped (or 1 cup canned crushed tomatoes)
1/3 cup raw almonds
1/3 cup pepitas (pumpkin seeds)
1/4 cup raisins
2 corn tortillas, torn into pieces

Spices and seasoning

1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons creamy peanut butter (optional but great for body)
2 tablespoons unsweetened cocoa powder
2 ounces Mexican chocolate or dark chocolate (60 to 70%), chopped
1 tablespoon brown sugar (or piloncillo), plus more to taste
1 1/2 teaspoons kosher salt, plus more to taste
1 tablespoon apple cider vinegar or lime juice, plus more to taste

For serving (optional)

Cooked shredded or roasted chicken or turkey
Toasted sesame seeds
Warm tortillas or rice
Chopped cilantro and sliced onion

A dark mole sauce gently simmering in a Dutch oven on the stove with a silicone spatula resting on the rim

Instructions

Prep the chiles. Wipe the dried chiles with a damp paper towel. Remove stems and shake out seeds. You do not have to get every single seed, but get most of them for a smoother, less bitter sauce.
Toast the chiles gently. Heat a dry skillet over medium. Toast chiles in batches for about 10 to 20 seconds per side, just until fragrant and slightly pliable. Do not let them smoke or go black.
If they burn, the mole will taste bitter. If you suspect you went too far, set those aside and toast a fresh batch. It is worth it.
Soak. Bring 2 cups of the broth to a simmer in a saucepan. Turn off heat, add toasted chiles, and weigh them down with a small plate so they stay submerged. Soak 20 minutes.
Important: You will use about 1 cup of this chile soaking liquid for blending. Reserve the rest for thinning if needed, or discard it if it tastes bitter.
Sauté the aromatics. In a Dutch oven over medium heat, add 2 tablespoons oil. Add onion and cook 6 to 8 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds.
Toast the nuts, seeds, and tortillas. Add almonds and pepitas to the pot. Cook 2 to 3 minutes, stirring often, until lightly toasted. Add tortilla pieces and cook 1 to 2 minutes until they smell toasty.
Add tomato, raisins, and spices. Stir in tomato and raisins. Cook 3 to 4 minutes until the tomato breaks down a bit. Add cumin, oregano, coriander, and cinnamon. Stir for 30 seconds to bloom the spices.
Blend until smooth. Add the sautéed mixture to a blender. Add the soaked chiles plus about 1 cup of the reserved chile soaking liquid (careful, it is hot). Add cocoa powder and peanut butter (if using). Blend until very smooth, about 1 to 2 minutes.
Safety note: Vent the blender lid and cover with a kitchen towel so steam can escape.
Strain (recommended). Pour the blended sauce through a fine-mesh strainer back into the Dutch oven, pressing with a spoon. This is how you get that silky texture.
Simmer and finish. Add the remaining 1 cup broth (this is the last cup from your original 3 cups of broth). Add a splash more broth, or a little of the reserved soaking liquid, if the sauce is extremely thick. Bring to a gentle simmer over medium-low and cook 20 minutes, stirring often so it does not stick.
Add chocolate, then season. Stir in chopped chocolate until melted. Add brown sugar, salt, and vinegar. Simmer 5 minutes. Taste and adjust.
What you are looking for: salty enough to taste “alive,” a little sweet, and a finish that feels round, not sharp. Add more salt, a pinch more sugar, or another teaspoon of vinegar as needed.
Serve. Spoon mole over warm cooked chicken or turkey. Top with sesame seeds. Serve with rice and warm tortillas for maximum comfort.
Serving guide: Plan on about 1/2 cup mole per person, or 1 to 1 1/2 cups per pound of cooked meat if you are coating a batch for tacos, enchiladas, or meal prep.

Mole sauce being spooned over roasted chicken on a plate on a home kitchen counter with warm, natural light

Tips and variations

Shortcut option: Use 2 cups good-quality broth and swap the fresh tomato for 1 cup canned crushed tomatoes. You will still get a great mole.
Make it vegetarian: Use vegetable broth and serve over roasted cauliflower, sweet potatoes, or sautéed mushrooms. Add a can of drained black beans to the pot at the end for a hearty bowl situation.
Heat control: For milder mole, use 4 anchos and 1 guajillo. For spicier, add 1 chipotle in adobo during blending.
Peanut-free: Skip the peanut butter. Swap in sunflower seed butter, or add an extra tablespoon or two of almonds or pepitas for body.
Too thick? Whisk in warm broth a splash at a time (or a bit of the reserved soaking liquid). Mole should coat a spoon but still pour.
Too bitter? Add 1 to 2 teaspoons sugar and a pinch of salt, then simmer 5 minutes. If it is still bitter, add more broth to dilute and rebalance. If your reserved soaking liquid tastes bitter, do not use it.
Too sweet? Add a bit more vinegar or lime juice and a pinch more salt.
Make ahead win: Mole tastes even better the next day. Reheat gently and loosen with broth.

A cozy dinner table setting with a bowl of mole sauce, warm tortillas in a towel-lined basket, rice on the side, and simple plates ready for serving in soft evening light

Nutrition information is estimated.

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El Mole

Why It Works

Pairs Well With

Recommended

Enchilada Red Sauce

Sopa de Tortilla (Traditional Mexican Tortilla Soup)

Homemade Mexican Flour Tortillas

Chicken Tinga Tacos

Storage Tips

Common Questions

Is mole spicy?

Does mole taste like chocolate?

Do I have to strain it?

What can I serve with mole besides chicken?

How much mole should I use per serving?

El Mole

Ingredients

Dried chiles and soak

Toast and blend

Spices and seasoning

For serving (optional)

Instructions

Tips and variations