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Mole Sauce

Mole is a staple of Mexican cuisine that can be served over or with almost any dish but commonly accompanies rice and chicken. There are a wide variety of moles in Mexico, and almost every family and chef have their own variation of it, and this recipe is ours! Our mole sauce incorporates Ancho Pasilla, Mulato, and Guajillo chiles along with a variety of other traditional ingredients you can get from Don Juan Chiles, like natural sesame seeds, almonds, peanuts, raisins, cumin, pepper flakes, and more. The result is a dense, savory, sweet, and all-around delicious mole sauce full of flavor that you can put on just about anything. Ready in just 30 minutes, our recipe is easy to make, and you can find most of the ingredients right here at Don Juan Chiles.

Does it get any more authentic than a rich, thick, and flavorful mole sauce? Try this recipe for yourself with ingredients from Don Juan Chiles and find out!

Provecho!

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Our wide selection of chiles provides you with lots of other ways to spice up your mole either above and beyond our recipe or to your own liking!  (Think Chiltepin)

what you'll need to start

Skillet, stovetop, spatula, plates for serving.

directions

  • Skin, remove the top, and clean your chiles. Rehydrate them.
  • Add sesame seeds to the skillet at medium heat and cook them with vegetable oil until they are thoroughly cooked. Be cautious, they cook quickly!
  • Add chiles to the skillet with the sesame seeds.
  • Add peanuts to the skillet. Be cautious to not overcook everything.
  • Add all current ingredients to a large pot.
  • Repeat the first steps with almonds, then raisins, then, then a tortilla, and bread slices, adding each to the saucepan and pressing them down into the water.
  • Turn the skillet heat to medium-high.
  • Dice your onion. Add it to the skillet and let it cook until it is tender. Add ground garlic and let it mix for a few seconds.
  • Add the banana slices to the skillet and let them cook briefly – when finished, add this mixture to the pot.
  • Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
  • Add 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon slowly, letting everything mix.
  • Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set this mixture aside.
  • Add 2 tbsp. vegetable oil the skillet. Remove from heat and set aside.
  • Working in batches, add everything from the pot with the chilies to a blender and add chicken broth to allow the mixture to blend.
  • During one of the batches, add ¼ cup of reserved toasted sesame seeds.
  • Blend each batch for several minutes, until they are smooth, adding more chicken broth if needed.
  • Pour the sauce through a strainer into the pot with the melted oil.
  • Add melted chocolate and broth mixture to the pot.
  • Add 1 tbsp. brown sugar, and add more to taste.
  • Cook mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth.
  • Add more of desired ingredients based on tasting the sauce as it cooks.
  • Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican Rice and warm flour tortillas – provecho!

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