How to Make Authentic Mole Sauce at Home

Mole sauce: the complex, deeply flavored sauce that’s become synonymous with Mexican cuisine. This isn’t your average sauce, folks. It’s an adventure for the palate, a tapestry of flavors woven together to create something truly special. With its origins steeped in history and tradition, mole sauce boasts a depth and complexity that will have you hooked from the first bite.

Today, I’m excited to demystify this iconic sauce and show you just how easy it can be to recreate the magic of mole in your own kitchen. Get ready to impress your family and friends with your newfound culinary prowess – let’s get started!

What is Mole Sauce?

Before we dive into the recipe, let’s take a quick look at what makes mole sauce so unique.

“Mole” actually refers to a family of sauces, with countless variations found throughout Mexico. The beauty of mole lies in its versatility – each region, each family, even each cook puts their own spin on this beloved sauce.

However, the one thing all moles share is the artful combination of ingredients. We’re talking chilies, spices, nuts, seeds, and often, a touch of chocolate. Yes, you read that right – chocolate! But trust me, it’s this unexpected ingredient that adds a layer of richness and depth that’ll have you wondering why you haven’t been adding chocolate to your sauces all along.

How to Make Classic Mole Poblano (Mole Sauce from Puebla)

While there are countless variations of mole, today, we’ll focus on a classic – Mole Poblano. Hailing from the Puebla region of Mexico, Mole Poblano is often considered the “King of Moles” and is traditionally served over turkey or chicken.

Ingredients You’ll Need

For the Chilies:

• 4 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried mulato chiles, stemmed and seeded

For the Sauce:

• 1/4 cup vegetable oil
• 1/2 cup chopped white onion
• 1/4 cup raisins
• 1/4 cup blanched almonds
• 2 tablespoons sesame seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon cloves
• 1-inch piece of Mexican cinnamon
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 1 ounce Mexican chocolate, chopped
• Salt and pepper to taste

Mole Poblano Ingredients

Equipment You’ll Need

• Large skillet or Dutch oven
• Blender or food processor
• Fine-mesh sieve

Step-by-Step Instructions

1. Toast the Chilies: In a large, dry skillet, toast the dried chilies over medium heat for about 30 seconds per side, being careful not to burn them. This awakens their flavor and adds a touch of smokiness.
2. Rehydrate the Chilies: Place the toasted chiles in a heatproof bowl and pour boiling water over them. Make sure they’re fully submerged. Cover the bowl and let the chiles rehydrate for about 30 minutes.
3. Prepare the Sauce Base: While the chiles are soaking, heat the oil in the skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the raisins, almonds, sesame seeds, cumin seeds, cloves, and cinnamon. Cook for another 3 minutes, stirring constantly, until fragrant.
4. Blend the Sauce: Drain the rehydrated chiles and discard the soaking liquid. Add the chiles to a blender along with the onion mixture, garlic, tomato paste, and 1 cup of the chicken broth. Blend until smooth.
5. Simmer and Thicken: Pass the blended sauce through a fine-mesh sieve into a large saucepan or Dutch oven. This step ensures a silky smooth sauce. Stir in the remaining 3 cups of chicken broth and bring to a simmer over medium heat. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
6. Add the Chocolate: Stir in the chopped chocolate until melted and fully incorporated. Season with salt and pepper to taste.

Making Mole Poblano

Tips for Making the Best Mole Sauce

• Don’t Be Afraid to Experiment: Mole is all about customization! Feel free to adjust the spices to your liking. Want more heat? Add an extra chile de árbol. Prefer a smokier flavor? Roast the chilies a bit longer.
• Toasting is Key: Toasting the chilies and spices is crucial for developing their flavors and adding complexity to the sauce. Don’t skip this step!
• Patience is a Virtue: Mole sauce is a labor of love, but I assure you, it’s worth every minute. Allow ample time for simmering to let the flavors meld and deepen.

FAQs About Mole Sauce

Can I make mole sauce ahead of time?

Absolutely! In fact, mole sauce tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

What can I serve with mole sauce?

Mole sauce is traditionally served with poultry, especially turkey or chicken. However, it’s incredibly versatile and can be used to elevate countless dishes. Try it with enchiladas, tamales, vegetables, or even eggs!

“I love using mole as a base for other dishes,” says Chef Ana Garcia, owner of acclaimed Mexican restaurant, La Cocina de Ana. “Its complex flavors add depth and richness to everything from stews to braises.”

Where can I find Mexican chocolate?

Most grocery stores carry Mexican chocolate in the international aisle. You can also find it at Latin American markets or online.

Delight in the Flavor of Mexico

Mole Poblano Chicken Platter

There you have it – a taste of Mexico in your own kitchen! Making authentic mole sauce is easier than you think, and the flavor payoff is immense. So gather your ingredients, embrace the process, and get ready to savor the complex, deeply satisfying flavors of this iconic sauce.

Want to explore the world of mole further? Check out our recipes for Mole Amarillo and Mole Coloradito!

Happy cooking! We’d love to hear about your mole-making adventures. Share your creations and experiences in the comments below!