Mole Sauce

Mole Sauce


"Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas."
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1 h servings 514 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1853 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  2. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  3. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  4. Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  7. Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.



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 help...

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...

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 groc...

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 abo...

!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-s...

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 ...

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 ...

Very good recipe. Takes a little time but worth it.