Mexican Mole Sauce

Mexican Mole Sauce

99
ROSEP47 3

"This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 88 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 753 mg
  • 30%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Reviews

99
  1. 121 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly. I find the recipe workes best when I do t...

Most helpful critical review

I am rating this because I used it for a base recipe but added a lot of my own touch. I used 2 oz. of actual dark chocolate because that is what authentic mole sauce uses. I used a lot less toma...

This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly. I find the recipe workes best when I do t...

I am rating this because I used it for a base recipe but added a lot of my own touch. I used 2 oz. of actual dark chocolate because that is what authentic mole sauce uses. I used a lot less toma...

WOW! I thought this looked too easy (it is) and therefore could not possibly be that good. This recipe is fantastic, it works so well! I added a little cayenne pepper to spice it up and tossed t...

We loved it! Used fresh cilantro and garlic and closer to 1/2 cup of onion. Made the sauce a day ahead and mixed in the roasted chicken before serving over rice and the flavors really melded w...

This was the first time I've ever tried anything like this. I followed a few suggestions made in the reviews, i.e., instead of tomato soup I used two cans of Mexican stewed tomatoes, and added ...

This was really good. We like it a little more spicey so I added a little bit of finely chopped jalapeno. I shredded cooked chicken and simmered it in the sauce for a bout 10 minutes. Also, t...

Loved this recipe! It's quick, easy, and uses common ingredients. I didn't have any green chiles, so subbed some jalapeno peppers ... not too many. It added a little zip without being excessi...

The easiest mole sauce, and quite yummy! I made it according to the recipe for the first time - next time I'll double the chocolate for a little bit richer flavor. It was terrific over beef & ch...

I had serious doubts about this one--it seemed too easy. Very good though. I have had better mole, I guess, but when you consider the work involved, this is probably the only one I'll make agai...