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    Home » Recipes » Mexican

    Easy Mole Recipe

    Published: Jul 16, 2020 · Updated: Nov 9, 2022 by Maggie Unzueta

    This EASY Mole recipe makes a delicious and rich sauce. It’s made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.
    Jump to Recipe
    Mole sauce in a jar with a spoon inside.
    Mole sauce in a jar with a spoon inside.

    My grandma made this EASY mole recipe each time there was a birthday or celebration. It’s rich, tasty, and full of flavor.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Years later, I found this exact same recipe published in an 1980s newspaper clippings from Durango, Mexico where my family is from.

    It was entitled “Mole Rojo estilo Norteno” with an annotation, “como en Durango.” Translation: “like in Durango.”

    I had to publish it in English for my fellow Duranguenses and for those who think making this sauce is too complicated. Not at all … Think again!!

    Table of Contents

    • 1 More Mole Recipes:
    • 2 Ingredients
    • 3 How to Make It
    • 4 Pro Tips:
    • 5 How to Use:
    • 6 How Long Does It Last?
        • 6.0.1 Hungry for More?
    • 7 Easy Mole Recipe
      • 7.1 Ingredients
      • 7.2 Instructions
        • 7.2.1 How To Make The Sauce:
        • 7.2.2 How to Cook with the Sauce:
      • 7.3 Notes
      • 7.4 Nutrition
          • 7.4.0.1 Maggie Unzueta

    More Mole Recipes:


    Pipian Verde (Green Mole)
    Chicken Mole Tamales
    Enmoladas

    The ingredients necessary to make mole on a wooden surface.

    Ingredients

    • Olive Oil (or lard)
    • Dried Chile Ancho
    • piece of bolillo
    • garlic
    • onion
    • Tomatoes
    • cumin
    • Salt and pepper
    • Mexican chocolate
    • tablespoon sugar (if necessary)

    This is NOT mole poblano. It’s NOT Dona Maria either.

    Unlike many mole recipes, this recipe does not require many ingredients or hours to make.

    Please note that I changed the original recipe slightly.

    In the traditional recipe, the ingredients are fried in lard. Instead, we are going to roast and toast on a skillet.

    Ancho chile and tomatoes on a black skillet.

    How to Make It

    • Start by roasting the tomatoes and toasting the anchos.
    • The ancho chile only take 1 minute on each side.
    • Remove the ancho chile and set aside.

    Don’t go far. If the anchos burn, it will make the sauce bitter.

    Make sure all the sides are charred on the tomatoes before removing.

    You can also roast the tomatoes in the oven. Roast for 7 minutes under the broiler. Turn and roast for 5 more minutes.

    Ingredients roasting on a skillet.
    • Add the onion, garlic, and bread.
    • Roast until charred.

    Pro Tips:


    Roast garlic with the skin on. The skin will separate faster from the garlic clove.
    Spread out the onion so to get all the onion roasted.

    FYI: You only need a small piece of bread. Any bread will do. You can even use day old bread.

    A collage showing how to remove the seeds from an ancho chile.
    • Cut off the stem.
    • Cut lengthwise.
    • Remove as many of the seeds as possible.
    • Set aside. Repeat with all the dried chiles.

    You might not be able to get all the seeds out. That’s ok!

    We’re going to strain the sauce later, and that’s when we’ll remove any larger bits that the blender didn’t get.

    Don’t confuse this with ancho sauce. Both are rich sauces, but this recipe is sweet while ancho sauce is savory.

    How long does it take to make a mole?
    It really depends on the type of mole you’re making. The most well-known type is mole poblano, and that can take up to 6 hours to make. This EASY mole recipe from my grandmother is made in under 30 minutes.

    Rehydrating ancho chiles in a pot with water.
    • Place the chiles in boiling water.
    • Turn off the stove and let them sit for 5-7 minutes.

    As long as they are pliable. That’s what you’re looking for.

    What does mole taste like?
    Mole tastes spicy but without the heat. It’s thick and rich. The sauce is loaded with BIG flavors.

    Water pouring into a blender with chile and other roasted ingredients.
    • Add the chiles and the roasted ingredients into a blender.
    • Add water and blend until smooth.

    Is Mole healthy to eat?
    Mole has a lot of calories, but it’s packed with good stuff like Vitamin B, riboflavin, phosphorus, iron, calcium, niacin, and zinc.

    A strainer straining the chile sauce over a stock pot.
    • Heat oil in a stock pot.
    • Add a strainer over the pot.
    • Strain the sauce into the pot.

    Stand back! It will splatter on you. Do this little by little until the entire sauce is added.

    Using a cooking spoon push the sauce into the pot.

    Note: If you are using a stored sauce that is cold, add a splash of water and mix with a spoon to get it going.

    A hand holding a tablet of Mexican chocolate over a stove.
    • Add chicken broth and Mexican chocolate tablet.
    • Stir until the chocolate melts.

    From here, either store the sauce into jars or use in recipes like Turkey mole and Chicken Mole Nachos.

    How to Use:


    Add the mole paste and 2 cups of chicken broth to a stock pot. Mix and bring to a simmer. Add cooked chicken or turkey. It’s ready when the chicken is fully heated.

    Does all Mole have chocolate?
    No. This recipe includes chocolate, but not all moles use chocolate such as green mole (pipian verde), mole blanco (also called mole de novia), mole rosa (a traditional dish from Taxco, Guerrero), and several others.

    A spoon showing the mole sauce over a jar.

    How Long Does It Last?


    Prepared mole with chicken lasts only 5 days. The sauce itself that is stored in jars can last up to 6 months in the fridge.

    This Easy Mole Recipe is what every Mexican food lover needs. A RICH, delicious, and chocolatey sauce that’s ready in under 30 minutes!! Serve with chicken and rice.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Mole sauce in a jar with a spoon inside.

    Easy Mole Recipe

    This EASY Mole recipe makes a delicious and rich sauce. It’s made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.
    5 from 11 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Mexican
    Prep Time: 18 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 2 cups
    Calories: 360kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 tomatoes
    • 3-4 chile ancho
    • 5 cups water (divided)
    • ¼ bread (such as bolillo or telera)
    • ½ onion
    • 2 garlic cloves
    • pinch cumin
    • 1 tspn salt
    • ½ tspn pepper
    • 1 tablet Mexican chocolate (such as Abuelita or Ibarra)
    • 2 tablespoon olive oil
    • 1 cup chicken broth
    • 1 tablespoon sugar (optional)

    Instructions

    How To Make The Sauce:

    • In a large skillet, roast the tomatoes.
    • Add the dried ancho chile.
    • Toast for 1 minute on each side.
    • Remove immediately.
    • If the chile burns, the sauce will be bitter.
    • Continue roasting the tomatoes while you boil 4 cups of water.
    • Remove the stems and open up the anchos to remove the seeds.
    • Discard the stems and the seeds.
    • Place the anchos inside the boiling water.
    • Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
    • Roast the tomatoes on all sides.
    • Add the onion, garlic, and bread to the skillet.
    • Char all the sides of the onions as well.
    • Remove the garlic and bread once toasted.
    • Remove the onions and tomatoes once they are ready.
    • Discard the water from the dried chiles.
    • Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
    • Add 1 cup of water.
    • Blend until smooth.
    • Heat the olive oil in a stock pot.
    • Place a strainer over the top of the stock pot.
    • Carefully and slowly strain the mole sauce into the stock pot.
    • Remove strainer.
    • Add the chicken broth and Mexican chocolate tablet.
    • Stir until the chocolate has melted.
    • Taste it. If you want it sweeter, add 1 tablespoon sugar.

    How to Cook with the Sauce:

    • Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
    • Once the chicken is fully heated, it's ready!
    • Serve with rice and tortillas. Enjoy!

    Notes

    PRO TIPS:
    1. Roast garlic with the skin on. The skin will separate faster from the garlic clove.
    2. Spread out the onion so to get all the onion roasted.
    When adding the sauce to the stock pot, it will splatter on you. Do this little by little until the entire sauce is added.
    Note: If you are using a stored sauce that is cold, add a splash of water and mix with a spoon to get it going.
    The sauce can be stored in jars for up to 6 months in the fridge. 

    Nutrition

    Calories: 360kcal | Carbohydrates: 49g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 746mg | Potassium: 1407mg | Fiber: 17g | Sugar: 27g | Vitamin A: 14931IU | Vitamin C: 45mg | Calcium: 82mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    Reader Interactions

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      Recipe Rating




    1. Eva

      August 20, 2023 at 11:28 am

      5 stars
      Not only was it easy, it was delicious. I am not mole fan, but when I gave the recipe a try. Can we Ole to the mole!

      Reply
      • Maggie Unzueta

        August 29, 2023 at 4:11 pm

        That’s so awesome! Happy to hear you liked it.

        Reply
    2. Shannon Guevara

      April 21, 2023 at 12:41 pm

      1/4 bread? 1/4 cup? Slice? Please be more specific.

      Reply
      • Maggie Unzueta

        April 24, 2023 at 8:28 am

        As mentioned in the recipe card, 1/4 bread refers to 1/4 of a standard loaf of bread, in this case, I used 1/4 bolillo and for extra help, you can see it in the step-by-step photos of the recipe. So you would cut 1/4 of a loaf of bread. Hope this clarifies things for you.

        Reply
    3. Jimmy Nevarez

      October 15, 2022 at 11:30 am

      Mole estilo Duranguenses?! Heck yes I’m making this! Gracias paisana! Arriba Durango!!

      Reply
      • Maggie Unzueta

        October 17, 2022 at 2:48 pm

        I call it Duranguense, but some people call it Mole Norteno. Arriba Durango!

        Reply
    4. Emma

      March 22, 2022 at 3:19 pm

      Hi Maggie, I love your recipes and love following you on Instagram. Question: I don’t really use Ancho chiles very much, are they spicy? I usually use California Chiles and since I want to feed my 2 year old to get him loving mole I am afraid of using something that might be too spicy he doesn’t want to try.

      Reply
      • Maggie Unzueta

        April 18, 2022 at 10:44 am

        I describe Anchos to be like spicy raisins. For a 2 year old, though, they might be too spicy. The chocolate will bring down the heat. I’d make a small batch. like cut it in half. Then have him taste it.

        Reply
    5. Helena

      July 18, 2020 at 4:38 pm

      I’ve never tried mole before but it combines both chocolate and chilli which are my fav ingredients!

      Reply
      • Maggie U

        July 19, 2020 at 10:21 am

        It’s delicious! Hope you try this recipe

        Reply
    6. Ruth I

      July 18, 2020 at 9:26 am

      5 stars
      This is the first time I’ve seen this. I am so curious of the taste now. I’ve got to try this!

      Reply
      • Maggie U

        July 19, 2020 at 10:21 am

        It’s delicious. Hope you try it!

        Reply
    7. Catalina

      July 18, 2020 at 2:07 am

      5 stars
      Thanks for this awesome recipe. I am sure that my husband will love it! Yummy!

      Reply
      • Maggie U

        July 19, 2020 at 10:22 am

        Glad you liked it. Hope you try it

        Reply
    8. Rosemary

      July 17, 2020 at 9:22 pm

      5 stars
      Thank you for this simple mole recipe. I love mole, but was always under the impression that it is difficult to make requiring many hours of preparation. I’m excited now, I can make it at home. 🙂

      Reply
      • Maggie U

        July 19, 2020 at 10:23 am

        Glad you liked it. Hope you try it

        Reply
    9. Jenn @ EngineerMommy

      July 17, 2020 at 4:10 pm

      I’ve never made my own mole recipe but this looks easy enough. I totally want to try your recipe.

      Reply
      • Maggie U

        July 19, 2020 at 10:23 am

        Hope you try it! you will love it

        Reply
    10. Sarah Bailey

      July 17, 2020 at 10:40 am

      Honestly when I read the title I thought you were cooking with moles and I was like please no, they are too cute! So glad when I realised you weren’t! This actually sounds really interesting :).

      Reply
      • Maggie U

        September 02, 2020 at 3:17 pm

        Hope you try this recipe!

        Reply
    11. GiGi Eats

      July 17, 2020 at 7:47 am

      5 stars
      I may have to give MOLE a try again – I had it a LONG time ago and I can’t remember if I liked it or not! haha!

      Reply
    12. Jennifer Van Haitsma

      July 17, 2020 at 3:51 am

      I’ve never heard of this! Definitely sounds like an interesting flavor combination. Thanks for teaching me something!

      Reply
      • Maggie U

        September 02, 2020 at 3:18 pm

        It’s delicious. Hope you try it!

        Reply
    13. Heather

      July 16, 2020 at 6:43 pm

      5 stars
      This mole was so delicious! It reminds me of one that I had on vacation. Can’t wait to make again.

      Reply
      • Maggie U

        September 02, 2020 at 3:28 pm

        So good right? We love this one too

        Reply
    14. Beth

      July 16, 2020 at 6:42 pm

      5 stars
      I’ve had chicken mole a few times at a Mexican restaurant and thought it was really tasty! I’ll have to see if I can find all the ingredients and try making this.

      Reply
      • Maggie U

        September 02, 2020 at 3:30 pm

        Hope you try this recipe I think you will love it!

        Reply
    15. Tammy

      July 16, 2020 at 5:21 pm

      5 stars
      I have never heard of Mole before and had to look it up to learn more. This recipe does sound very easy and good. I must give it a try.

      Reply
      • Maggie U

        September 02, 2020 at 3:30 pm

        Hope you try it! It’s delicious.

        Reply
    16. melissa chapman

      July 16, 2020 at 3:13 pm

      5 stars
      I have never tasted mole before but it seems like a delicacy. I love spicy food so I would love to try this recipe with the ancho chiles.

      Reply
      • Maggie U

        July 16, 2020 at 3:23 pm

        This recipe it’s so delicious. Hope you try it!

        Reply

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    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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