Mole Sauce

READY IN: 1hr 15mins
Recipe by PugMomma Brenda


Top Review by Muffin Goddess

Not quite the same as the mole we get when we visit DH's family in Mexico, but very good nonetheless. I felt like this was a much faster version of mole than other's I've tried, which is nice. I didn't have any raisins, so I subbed in the next closest thing I had: fresh dates. I think this made it a bit sweeter than it would've been with the raisins, but I thought they worked fine here. It was just spicy enough that DH actually didn't complain that it was too sweet for him (his family typically makes black mole, which is much stronger and not sweet at all, AND not that appealing if you ask me, lol). I also opted to use the cocoa powder instead of the bittersweet chocolate. I poached some skinless boneless chicken thighs in broth for the meat, and I served this with some sliced avocado on top and warm comal-toasted corn tortillas on the side. I do recommend keeping a bit of additional warm chicken broth/stock on hand to thin this out if desired -- it thickened up quite a bit in the end. I'll be keeping this recipe on hand for future batches. Thanks for posting! Made for PAC Spring 2014

Ingredients Nutrition


  1. Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
  2. Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.
  3. Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!

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