Total Time
Prep 5 mins
Cook 48 mins

This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)

Ingredients Nutrition


  1. Heat oil in a large saucepan over med.
  2. low heat.
  3. Add onion, garlic, oregano, cumin and cinnamon.
  4. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
  5. Mix in chili powder and flour, stir for 3 minutes.
  6. Gradually whisk in chicken broth.
  7. Increase heat to med. high.
  8. Boil until reduced, about 35 minutes, stirring occasionally.
  9. Remove from heat.
  10. Whisk in chocolate; season with salt and pepper, if desired.
Most Helpful

5 5

This sauce is to die for! I made it with about a tbsp. of cocoa powder instead of the chocolate and I cooked chicken breast in it. Served with rice and peas it is a beautiful meal. I will definitely make it again.

4 5

This was my first experience making Mole sauce, and I must say that it turned out pretty well! I think the chocolate flavor was just a bit strong, so I would reduce that next time, but other than that I loved it! I served it in pork wraps with guacamole, cheese and sour cream. Thanks L! :)

5 5

Excellent. It's not absolutely perfect, but the taste is right. I used cocoa (almost 2 Tb) and put it through the blender when it was done cooking. I should have cooked it down further than I did, and used less salt, but it is very good and I think I will cook some chicken in the leftovers.