The Best Homemade Mole Recipe
What You’ll Love About This Recipe
There’s something magical about making mole from scratch—it’s rich, flavorful, and perfect for sharing with loved ones. You’ll adore how this recipe lets you create a restaurant-quality dish right in your own kitchen. First, the complex blend of spices and chocolate creates a deep, irresistible flavor that’s hard to resist. Second, it’s surprisingly adaptable, so you can tweak it to suit your taste buds or dietary needs. Finally, the process is fun and rewarding, giving you a chance to connect with the tradition behind this iconic dish.
Recipe
Mole is a rich, complex sauce from Mexican cuisine, traditionally made with a blend of chili peppers, spices, nuts, and chocolate. It’s typically served over meats like chicken or turkey, and its deep, savory flavor makes it a favorite for special occasions.
Ingredients
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 2 dried guajillo chiles
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 2 tomatoes, roasted and peeled
- 1/4 cup almonds
- 1/4 cup peanuts
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1 ounce dark chocolate, chopped
- 4 cups chicken broth
- Salt to taste
Instructions
- Remove stems and seeds from dried chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Soak toasted chiles in hot water for 20 minutes until softened. Drain and set aside.
- In the same skillet, toast almonds, peanuts, and sesame seeds until golden. Set aside.
- In a blender, combine soaked chiles, toasted nuts, sesame seeds, onion, garlic, tomatoes, raisins, cinnamon, cloves, cumin, and coriander. Blend until smooth, adding a bit of chicken broth if needed.
- Heat vegetable oil in a large pot over medium heat. Pour in the blended mixture and cook for 10 minutes, stirring frequently.
- Add chicken broth and bring to a simmer. Stir in chopped chocolate and cook for another 20-30 minutes, stirring occasionally, until the sauce thickens.
- Season with salt to taste.
Notes
- Adjust the amount of chiles to control the heat level.
- Mole can be stored in the refrigerator for up to a week or frozen for longer storage.
Equipment
- Blender
- Large pot
- Skillet
Time
Prep time: 30 minutes
Cooking time: 1 hour
Cuisine
Mexican
Serving
Serves 6-8
Nutrition
This homemade mole recipe is rich in nutrients, providing a balance of proteins, fats, and carbohydrates. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 28g |
| Fiber | 6g |
| Sugar | 10g |
| Sodium | 450mg |
What To Serve With It
I love serving my homemade mole with warm tortillas or fluffy rice, but you can also try it over roasted veggies for a lighter twist. A cold horchata or a crisp Mexican lager balances the rich flavors perfectly, trust me. Don’t forget a fresh salad or pickled onions to add a little crunch—it’s all about that contrast!
Side Dish Ideas
When pairing dishes with homemade mole, it’s easy to get creative because the rich, complex flavors of the sauce can complement so many things. I love serving it with fluffy white rice or warm tortillas to soak up every bit of the sauce. Roasted vegetables like zucchini, carrots, or sweet potatoes add a nice contrast, while a simple avocado salad with lime juice brings a fresh, creamy balance. Black beans or refried beans are classic sides that round out the meal. For something unexpected, try grilled pineapple—its sweetness plays off the mole’s depth perfectly. It’s all about mixing and matching to find your favorite combo!
Beverage Pairings
Since mole’s rich, layered flavors can feel bold on the palate, it’s fun to think about drinks that balance or enhance its complexity. I love pairing mole with a crisp Mexican lager—it’s invigorating and cuts through the sauce’s richness. A light, citrusy white wine, like Sauvignon Blanc, also works wonders. For non-alcoholic options, try agua fresca with lime or hibiscus—they’re bright and cooling. My personal favorite is horchata; its creamy sweetness complements the spicy depth of mole perfectly. Whatever you choose, make sure it doesn’t overpower the dish, but rather, lets its magic shine. Cheers to a delicious meal!
