Mole (pronounced MOH-leh) originates from Mexico and has centuries-old roots. The word comes from the Nahuatl term mōlli, meaning sauce or mixture. There are many varieties, with mole poblano being the most famous.
When you try this mole recipe today, you’re experiencing a modern, streamlined take on a historic dish beloved across generations.
What Makes Mole Unique?
Mole stands out because of its balance of:
Heat from dried chilies
Warmth from spices
Earthiness from nuts and seeds
Subtle bitterness from dark chocolate
Try This Mole Recipe Today – Ingredients
Core Ingredients
This simplified mole recipe uses ingredients that are widely available in North America and the UK:
2 dried ancho chilies
2 dried guajillo chilies
1 small onion, chopped
3 cloves garlic
2 tablespoons sesame seeds
¼ cup almonds or peanuts
1 teaspoon ground cumin
½ teaspoon cinnamon
1 ounce dark chocolate (70%)
2 cups chicken or vegetable broth
2 tablespoons olive oil
Salt to taste
These ingredients come together to create a rich, balanced sauce that’s perfect for beginners.
Step-by-Step Mole Recipe Instructions
Prepare the Chilies
Remove stems and seeds from the dried chilies. Toast them lightly in a dry pan for 30–60 seconds, then soak in hot water for 10 minutes to soften.
Build the Flavor Base
In a pan, heat olive oil and sauté onion and garlic until fragrant. Add nuts, sesame seeds, and spices, stirring until lightly toasted.
Blend the Sauce
Combine softened chilies, sautéed mixture, broth, and chocolate in a blender. Blend until smooth.
Simmer and Season
Pour the sauce into a saucepan and simmer gently for 15–20 minutes, stirring occasionally. Season with salt as needed.
That’s it—now you can proudly say you’ve made mole from scratch.
Best Ways to Serve Mole
Classic Pairings
Mole is traditionally served with:
Chicken
Turkey
Rice
Warm tortillas
Modern Serving Ideas
Spoon over roasted vegetables
Use as a sauce for enchiladas
Serve with tofu or beans for a vegetarian option
Once you try this mole recipe today, you’ll discover how versatile it can be.
Practical Tips for Success
Adjusting Spice Levels
If you prefer less heat, use more ancho chilies and fewer guajillos. For extra spice, add a pinch of chili powder.
Make-Ahead Friendly
Mole tastes even better the next day. Store it in the refrigerator for up to 5 days or freeze for longer storage.
Shortcut Option
Short on time? Use high-quality chili paste and ground spices to reduce prep while keeping great flavor.
Common Mistakes to Avoid
Burning the chilies or spices
Skipping the soaking step
Using sweet milk chocolate instead of dark chocolate
Not blending the sauce thoroughly
Avoiding these mistakes will help your mole turn out smooth and well-balanced.
Why You Should Try This Mole Recipe Today
Delivers bold, restaurant-style flavor at home
Uses accessible ingredients
Suitable for weeknights or special occasions
Customizable for different diets
This recipe proves that mole doesn’t have to be intimidating.
Conclusion
If you’ve ever thought mole was too complex to make at home, this guide proves otherwise. With simple steps, flexible ingredients, and rich results, there’s no better time to say: try this mole recipe today!
Whether you’re cooking for family, friends, or yourself, this flavorful sauce brings warmth, tradition, and depth to any meal. Once you make it, mole may just become a regular part of your cooking rotation.
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A simplified, authentic mole recipe
Step-by-step instructions
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Serving ideas and common mistakes
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