Easy Mole Recipe

Mole sauce in a jar with a spoon inside.

5 from 9 votes

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.

Prep Time18

Cook Time5

Total Time23

Course: Condiment

Cuisine: Mexican

Servings: cups

Calories: 360kcal

Author: Maggie Unzueta

Ingredients

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

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.

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