Elevate Your with Dinner with Easy Mole Sauce

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Whip up a batch of this Easy Mole Sauce and watch your family and friends go wild for the rich and complex flavors! Try it on your tacos, your wings, or in your chili for complex delicious flavors.

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I don’t know what it is about mole sauce that fascinates me. Ever since I first tasted it forever ago, I’ve been addicted to its rich depth of flavors. And there are many different variations and heat levels so there is no excuse not to try mole sauce. But beware, once you do, you will be hooked just like I am.

 

What is mole sauce and where does it come from?

 

Mole is a versatile and treasured sauce that families pass down from generation to generation. Each generation adds their own unique twist to their family recipe. This makes mole sauce not just a sauce but a labor of love. The process involves a harmonious marriage of various ingredients, each contributing to the scintillating flavors that make up this velvety sauce. Traditional mole recipes include a blend of chili peppers, nuts, seeds, spices, chocolate, and other ingredients that vary depending on the region and the family recipe.

 

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Derived from the Nahuatl word “molli” meaning sauce or concoction, mole is deeply rooted in traditional Mexican cuisine. It’s believed to originate from Oaxaca, Mexico by a nun in the 16th century. She created the first mole sauce as a tribute to the archbishop who was visiting the convent. She created the sauce with what she had on hand, including chili peppers, nuts, spices, and unsweetened chocolate. The resulting sauce was a revelation that quickly became a staple in Mexican cuisine.

 

Today, mole sauce is celebrated as a signature dish in Mexican culture and is often reserved for special occasions or festive gatherings. It has become a symbol of Mexican cuisine and a testament to the country’s rich culinary heritage. From the vibrant red mole of Oaxaca to the dark and silky mole negro, each variety showcases the creativity and regional influences that have shaped Mexican cuisine.

 

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How many different varieties of mole sauce are there?

 

There is a wide range of mole sauces to choose from. You might be wondering just how many different varieties actually exist. The truth is the exact number is difficult to pinpoint. Some sources suggest there are over seven distinct types. Others claim there could be as many as dozens or even hundreds of them. The variations are the result of ingredients, techniques, regional preferences, and family secrets.

 

One of the most well-known types of mole sauce is mole poblano, which hails from the state of Puebla.  Chiles Rellenos are also from this area. This complex and flavorful sauce is made with a combination of dried chili peppers, chocolate, nuts, and spices. Another popular variety is mole negro, which originated in Oaxaca is one of the most complex to make. This version includes the distinctive flavor of blackened or charred chili peppers.

 

Spice up your meal with this Easy Mole Sauce.  It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????

 

Beyond mole poblano and mole negro, is mole verde which is a vibrant green sauce made with fresh herbs, pumpkin seeds, and tomatillos. There’s mole amarillo that incorporates yellow chili peppers and a blend of spices for a milder yet distinct taste. These are just a few examples of the diverse array of mole sauces that await your culinary adventures. So, whether you’re a fan of bold and spicy flavors or prefer something milder and tangy, there is a mole sauce out there to suit your palate.

 

What ingredients are in easy mole sauce?

 

Mole sauce has an interesting array of ingredients that you wouldn’t imagine putting together to make a rich and delicious sauce. Commonly used chiles include ancho, pasilla, and guajillo. For this easy mole sauce, I used guajillo, New Mexico, and Pasilla peppers. Those are the peppers I had in the pantry to use. Just like most mole recipes, you use what you have readily available to you. Their smoky, earthy, and slightly sweet notes add complexity to the sauce.

 

Spice up your meal with this Easy Mole Sauce.  It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????

 

Another essential component of mole is nuts. Some call for sesame seeds or almonds. For this mole I used some natural peanut butter. It’s readily available in your pantry, already roasted, and blended into a paste that melts right into the mole sauce.

 

One of the primary sources of sweetness in mole is either chocolate or piloncillo or both. While it might sound unusual, the bitter sweetness of dark chocolate complements the savory and spicy elements of the sauce. For this recipe, I opted for cocoa powder, but the sweetness comes from dried dates. It’s close in sweetness and taste of piloncillo. To cut the sweetness I added some fire-roasted tomatoes which balances out the mole sauce.

 

Finally, there’s a variety of herbs and spices that are also essential in creating the complex flavor profile of mole. Commonly found spices include cinnamon, cloves, nutmeg, coriander, and cumin, which add warmth and aromatic notes. Some use Mexican oregano and thyme to bring a hint of herbal freshness to the sauce. These carefully selected herbs and spices work together harmoniously to create the distinct taste that makes mole so extraordinary.

 

Spice up your meal with this Easy Mole Sauce.  It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????

 

With the exception of the dried peppers and the dates, most of these ingredients are already in your fridge or pantry. If you don’t have dried chile peppers, you can use a combination of vegetable or chicken broth and chili powders with the rest of the ingredients to make a similar mole sauce. But I suggest getting some dried chile peppers. You can use them for more than just this mole sauce. 

 

How do you use easy mole sauce?

 

The versatility of mole sauce knows no bounds, making it the perfect addition to a variety of dishes. One classic way to use mole sauce is by simply pouring it over cooked chicken or turkey and serve it with a side of Instant Pot Mexican rice or some cheesy chili muffins. But don’t limit yourself to just poultry! Use it as a marinade for grilled steak or try simmering pork in mole sauce until it becomes tender and succulent.

 

Spice up your meal with this Easy Mole Sauce.  It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????

 

For those who prefer meatless options, mole sauce is a fantastic choice for adding flavor to vegetarian or vegan dishes. Its bold and complex taste can elevate simple roasted vegetables or top some portobello tacos. You can even use it as a base for a delicious vegetarian mole chili, incorporating beans, plate based protein, other hearty vegetables for a satisfying meal.

 

Mole goes beyond main courses. Mix mole sauce with mayonnaise or sour cream to create a unique and flavorful dipping sauce for fries or vegetables. Drizzle it over a cheesy casserole for an unexpected twist, or even use it as a glaze for roasted potatoes or sweet potatoes.

 

How do you make easy mole sauce?

 

I grabbed my double burner griddle and placed the onions, peppers, and garlic on it to char. The last time I made mole sauce, I did this in the broiler and my peppers managed to catch fire when I opened the oven. That’s not something I want to experience again so I opted for the griddle pan. Once everything had a nice char on them, I put everything in a saucepan, covered it with water, and brought it to a boil.

 

Spice up your meal with this Easy Mole Sauce.  It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????

Then I simmered the mixture for 20 minutes then turned off the heat to let everything cool enough to handle. I pulled out the peppers, removed the stems and seeds, and tossed them into a blender with the onions, garlic, and about 1 1/2 to 2 cups of the water from the pot. Starting on low, I blended everything increasing the speed until it was a completely blended.

I strained everything through a fine mesh strainer to make sure there were no seeds and no tough, pepper skins. The strained mixture went back into the pot along with the remaining ingredients and I simmered on low heat for at least 30 to 45 minutes or until it was thick, rich, and delicious. Make sure to taste it for your salt and heat preferences. If you want more heat, add more cayenne or chili powder. Try a chipotle chili powder, if you can find it. Its smoky heat is perfect for mole.

This mole sauce is rich and full of chocolate slightly sweet pepper flavors. It’s unlike any sauce you’ve tasted before. Or at least it’s unlike any sauce I’ve tasted before. And I’ve made a chocolate picada sauce for steaks, too. They are not even remotely similar, but both delicious.

Spice up your meal with this Easy Mole Sauce. It's the perfect balance of heat and flavor ????️???? that will your taste buds dancing and your friends asking for the recipe! #HotandSpicyFoodDay ????️ #EasyMoleSauce #MexicanFlavors #HomemadeSauce #AuthenticRecipes #SpiceUpYourDishes ????
Yield: 1 quart

Easy Mole Sauce

Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes

Spice up your meal with this Easy Mole Sauce. It's the perfect balance of heat and flavor that will your taste buds dancing and your friends asking for the recipe!

Ingredients

  • 2 dried guajillo peppers
  • 3 dried New Mexico peppers
  • 2 dried Pasilla peppers
  • 2 large onions
  • 4 to 5 garlic cloves
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chili powder
  • 1/4 cup cocoa powder
  • 2 tablespoons peanut butter
  • 3 dried dates
  • 1 chipotle in adobo
  • 15 ounce canned tomatoes

Instructions

    1. Char the peppers, onions, and garlic. I used a double burner griddle, but you can use a cast iron skillet, broiler, or a comal if you have one. Make sure the peppers are nice and browned and the garlic and onions have good black spots. Yes, you want to burn them in spots for added flavor and color.
    2. Put the peppers, onions, and garlic in a saucepan and cover with water. Bring to a boil and then simmer 15 to 20 minutes or until the peppers are pliable.
    3. Remove the peppers from the pot and let them sit on the cutting board until they’re cool enough to handle. Seed and stem the peppers, roughly tear them into pieces, then add them to a blender along with the onions, garlic, 2 cups of water from the saucepan and the remaining ingredients. Blend until pureed and then strain through a fine mesh strainer.
    4. Return the mole sauce to the saucepan and simmer 15 to 20 minutes, stirring occasionally, until the mole is reduced by one third and is thick and rich.
    5. Add more salt and cayenne as needed for your liking. Simmer an additional 10 to 15 minutes before either serving or cooling and pouring into a jar to save for later.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 98Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 152mgCarbohydrates 16gFiber 4gSugar 6gProtein 4g

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8 Comments

    1. The peanut butter adds a richness but you don’t taste the peanut butter. For me, it was plantain chips in Puerto Rico! Totally addicted to those.

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