Recipe by Allrecipes
"Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried guajillo chiles, stemmed and seeded
dried ancho chiles, stemmed and seeded
dried chipotle chiles, stemmed and seeded
dinner roll, torn into pieces
corn tortillas, cut into 1-inch strips
tomatoes, cut in half crosswise
tomatillos, cut in half crosswise
onion, halved and thinly sliced
garlic, peeled and sliced
whole allspice berries
dark chocolate, coarsely chopped
I have always loved moles but have never found a recipe that matches the ones I have had at my fav Mexican restaurants.....until now. I think the recipe video is what really inspired me and helped me through the steps. That being said, this is EXCELLENT. Only two things to add to this.....time.....I made this one day and I didn't think it had the flavor I was looking for. After a day in the frig. this sauce developed into a delicious and rich mole. The only other problem that I had was in step 6. The mole in the blender was too thick to blend the added vegetables. So I added the final cup of chicken stock to the blender and it blended easily. I then poured the blended mixture into the pan and added the rest of the ingredients. I was just a bit puzzled by the description of dark chocolate so I added 5 oz. of 80% chocolate with chilis in it. I do think this would work with any good dark (sweetened) chocolate though.The plus is that this makes alot so I am freezing pints of the stuff to pull out when we have a craving for mole. This is fabulous Allrecipes! Thanks for sharing.
This recipe is fantastic! It makes a mole sauce that competes with the best authentic resturants or cooks.
My suggestions: I think too much chicken broth was called for as it is named three times in the recipe but only two cups are actually used? I just used according to the directions and also actually cut down a bit on the chicken broth at the end to get a thicker sauce.
Otherwise this was absolutely excellent. It even beats a brown mole recipe I tried from a professional food site/network (hint, hint).
This makes a LOT of sauce, so be prepared to either feed a herd or freeze some. Which is fine; freezing has no negative effect at all.
Also, I used half semi-sweet chocolate and half straight powdered cocoa to make sure I didn't get too much sweet. Doing so made it perfect as the more bitter chocolate I think blended better with the savory tone of the sauce.
This was our first time making molé so our only comparisons are from restaurants but this is a truly amazing recipe. Incredibly delicious. The ingredients are available at any larger chain grocery store. This recipe is worth every second it takes to make. We also made "the real mojitos" from this site and our evening was perfection.
Made it the way posted it was great , made it again used a fried banana in place of the sugar and WOW it was GREAT
I had never tried mole until I made this recipe today. The first taste was strange. I didn't really like it, but for some reason I couldn't stop dipping my spoon in. After letting it sit for about 30 minutes, I tried a second taste and WOW, this stuff is amazing! It has really complex flavors: bitter, sweet, nutty, savory. I plan to use it on some cheese enchiladas tonight.
I am a frequent 'tester' of several of the recipes on this website. I typically enjoy what I try out but nothing has ever blown me away like this recipe. It was so delicious that I decided to create an account and write a review. The flavors are amazing and blend so well together, something I have found difficult with other mole recipes I have tried out. I used dried anaheim peppers and jalapenos with the guajillo peppers because I could not find the others listed in the recipe. I also used the mini semi-sweet morsals for the dark chocolate requested. Having a good blender is important because the mixture is quite thick. I agree with the others that the sauce really develops well after a few hours or so of sitting in the refrigerator prior to using. I re-heated it on the stove when ready to use. I used it over pulled pork that was smoked, absolutely delicious! My guests all asked for the recipe.
!Santo moly! this is a GREAT recipe. Didn't change a thing for ingredients, except using olive oil in place of lard, as someone suggested. I'm glad I went with dark chocolate, instead of semi-sweet-two very different flavors.
Only prep I changed up was using my hand held immersion blender, gradually adding anything cooked in the skillet, into the pot and blending in each addition. We love authentic Mexican food, which is hard to find in Ohio. Just another reason to vacation in Mexico:)
I loved the mole recipe! I made a few tweaks, but it was still delicious! I substituted lard with olive oil, replaced the dinner roll with another corn tortilla, used vegetable broth instead of chicken broth, and omitted the ancho chiles only because I couldn't find any! I served the mole in a fondue dish with a plate full of cubed grilled tofu, sweet potatoes, zucchini, and yellow bottleneck squash for skewing and dipping!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 212
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic mole sauce, Oaxaca-style.
See how to make a speedy enchilada sauce with authentic flavor.
Watch Chef John make a classic raw green sauce for grilled meats.