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Mole Sauce

Mole Sauce

Time

  • Prep: 10 min
  • Cook: 45 min
  • Total: 55 min

Servings: 8
Serving: ½ cup (120 ml / ~4 fl oz)

Ingredients

  • Neutral oil: 75 g (5 Tbsp) — or lard
  • Onion: ½ small — finely diced; optional but recommended for smoothness
  • Tomato paste: 60 g (4 Tbsp)
  • Ancho chili powder: 24 g (4 Tbsp)
  • Guajillo chili powder: 12 g (2 Tbsp)
  • Chipotle chili powder: 4 g (2 tsp)
  • Smoked paprika: 4 g (2 tsp)
  • Paprika: 2 g (1 tsp)
  • Cumin: 2 g (1 tsp)
  • Granulated garlic: 4 g (2 tsp)
  • Onion powder: 4 g (2 tsp)
  • Mexican dried oregano: 2 g (1 tsp)
  • Cinnamon: 1 g (½ tsp)
  • Dark chocolate: 28 g (1 oz) — 60% cacao (Ghirardelli); finely chopped
  • Peanut butter: 30 g (2 Tbsp) — smooth
  • Brown sugar: 12 g (1 Tbsp)
  • Chicken stock: 960 ml (4 cups)
  • Kosher salt: 12 g (2 tsp) — 4-6 g (¾-1 tsp) if using Minor's base
  • Apple cider vinegar: 10 ml (2 tsp)

Instructions

1. Build the base

  • Heat 75 g (5 Tbsp) neutral oil in a large saucepan over medium-low heat.
  • If using onion, cook ½ small diced onion 5–7 minutes until soft.
  • Add 60 g (4 Tbsp) tomato paste and cook 60–90 seconds until slightly darkened and glossy.

2. Loosen the paste

  • Add 60 ml (4 Tbsp) of the chicken stock and stir until the tomato paste becomes a loose slurry. This prevents dry spice clumps and scorching.

3. Bloom spices

  • Add all dry spices and stir 30–60 seconds until a thick, smooth paste forms—it should look like wet brick-red mud, not dry powder:
    • 24 g (4 Tbsp) ancho chili powder
    • 12 g (2 Tbsp) guajillo chili powder
    • 4 g (2 tsp) chipotle chili powder
    • 4 g (2 tsp) smoked paprika
    • 2 g (1 tsp) paprika
    • 2 g (1 tsp) cumin
    • 4 g (2 tsp) granulated garlic
    • 4 g (2 tsp) onion powder
    • 1 g (½ tsp) cinnamon

4. Add liquid

  • Whisk in the remaining chicken stock gradually—a few tablespoons at first to keep the paste smooth, then stream in the rest.
  • Add 2 g (1 tsp) Mexican dried oregano and 12 g (2 tsp) kosher salt.
  • Simmer 20–25 minutes uncovered, stirring occasionally. Sauce should darken and thicken slightly.

5. Add mole components

  • Stir in:
    • 28 g (1 oz) dark chocolate (60% cacao)
    • 30 g (2 Tbsp) peanut butter
    • 12 g (1 Tbsp) brown sugar
  • Simmer 10–15 minutes until the sauce coats a spoon. Small oil droplets appearing on the surface is ideal.

6. Finish

  • Add 10 ml (2 tsp) apple cider vinegar.
  • Taste and adjust:
    • More salt if flat.
    • +1 tsp brown sugar if needed.
    • Splash of stock if too thick.
  • Blend with an immersion blender 15–20 seconds for a restaurant-style silky mole.

Notes / Make-ahead / Variations

  • Target texture: Should coat a spoon, pour slowly, and look glossy—not gritty or pasty. If too thick, add 1–4 Tbsp stock.
  • Overnight improvement: Refrigerate 12–24 hours before using for best flavor. Reheat gently and thin with stock if needed.
  • Flavor profile: Chili-forward with a smooth chocolate background, mild sweetness, and warm spice finish—no raw chili taste.
  • Use in enchiladas: Use exactly like a roja sauce—dip tortillas (optional), coat chicken, fully cover enchiladas, and bake at 400°F for 18–22 minutes.

Storage & reheating

  • Refrigerate up to 5 days. Reheat gently over low heat; thin with stock as needed.
  • Freeze up to 3 months in airtight containers.

Nutrition

Nutrient Full Recipe Per Serving (½ cup or 120 ml / ~4 fl oz)
Calories 1352 169
Protein 30.4 g 3.8 g
Fat 108 g 13.5 g
Carbs 85.6 g 10.7 g
Fiber 25.6 g 3.2 g
Sugars 44 g 5.5 g
Sodium 7424 mg 928 mg
See nutrition details