Recipe by tamarinda

This recipe was found at where it is credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve this fabulous sauce on Chef Dan's fabulous Goat Cheese Tamales. Their note: "Find Mexican Chocolate in the Latin foods section of your market. Common brands are Abuelita or Ibarra. The grainy chocolate, mixed with cinnamon and ground almonds, is usually used to make Hot Chocolate drinks."

Top Review by JubalHarshaw

I have been trying to duplicate a dish I remember from 2000 in Mexico City at a superb restaurant there. I have utterly failed in every attempt, until I used this mole sauce as a base. Thank you!

Ingredients Nutrition


  1. Sauté onion, garlic, jalapeño, bell pepper, tomato and guijillo chilis until limp and releasing their liquid.
  2. Add remaining ingredients except stock and chocolate and sauté for about 10 minutes -- the sauce should have a muddy appearance.
  3. Add the vegetable stock and bring to a boil-cook until the dried chiles are totally rehydrated.
  4. Puree mixture in a food processor and return to heat.
  5. Add chocolate, stirring until the chocolate is completely incorporated. Season with salt & pepper.

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