If you’ve ever tasted mole—Mexico’s rich, complex, and deeply flavorful sauce—you know it’s unlike anything else in the world. Mole combines chiles, spices, nuts, seeds, aromatics, and chocolate into a velvety sauce that brings warmth and depth to any dish. Whether served over chicken, enchiladas, vegetables, or turkey, mole is a breathtaking blend of tradition and taste.
For many home cooks in the United States, United Kingdom, and Canada, mole can feel intimidating. With its long ingredient list and reputation for complexity, it often seems like a recipe reserved for experts. But here’s the good news: Try this mole recipe today! It’s easier than you think. With step-by-step guidance and common supermarket ingredients, you can create a delicious mole that rivals what you’d find in traditional Mexican kitchens.
This article walks you through the process with clear instructions, helpful tips, and flavor-boosting secrets. Ready to elevate your cooking? Let’s begin.
Why You Should Try This Mole Recipe Today
Before diving into the ingredients, it’s worth understanding why mole is such a beloved dish.
A Blend of Cultures and History
Mole is a symbol of Mexican culinary heritage, combining Indigenous ingredients with Spanish influences. Each region—Puebla, Oaxaca, Guerrero, Veracruz—has its own style. Some are sweet, some spicy, some smoky, and some richly chocolate-forward.
A Versatile, Crowd-Pleasing Sauce
One of the best reasons to Try this mole recipe today! is its versatility. Use mole to elevate:
Chicken thighs
Turkey
Pork tenderloin
Roasted vegetables
Rice bowls
Tamales
Enchiladas
Ideal for Weekend Cooking or Meal Prep
While mole takes time to prepare, it stores exceptionally well. You can make a large batch and freeze it in portions for quick weeknight meals.
Ingredients for an Easy Homemade Mole
This simplified recipe gives you the full depth of traditional mole without complicated steps. Most ingredients can be found at North American and UK supermarkets.
Essential Ingredients
4 dried ancho chiles
4 dried guajillo chiles
2 dried pasilla chiles (optional but recommended)
1 medium onion, roughly chopped
4 cloves garlic
2 medium tomatoes
¼ cup raisins
¼ cup almonds
¼ cup peanuts or peanut butter
2 tablespoons sesame seeds
1 corn tortilla (torn) or 1 slice of bread
1 tablespoon cocoa powder or 1 ounce dark chocolate
1 teaspoon cinnamon
½ teaspoon cumin
3 cloves (whole or ground)
2–3 cups chicken or vegetable broth
Salt and pepper to taste
2 tablespoons oil (vegetable or olive oil)
These ingredients create a beautifully balanced mole that is sweet, smoky, lightly spicy, and incredibly aromatic.
How to Prepare Your Mole Step-by-Step
Step 1: Prepare and Toast the Chiles
This is the heart of mole’s flavor.
How to Toast Chiles
Remove stems and seeds from the dried chiles.
Heat a pan over medium heat.
Toast the chiles for about 15–20 seconds on each side, until fragrant.
Be careful not to burn them—burnt chiles make the sauce bitter.
Soften the Chiles
Place them in a bowl of hot water for 10–15 minutes.
Step 2: Sauté the Base Vegetables
In the same pan, add oil and cook:
Onion
Garlic
Tomatoes
Sauté until softened and lightly browned. This adds richness and depth to your mole.
Step 3: Toast the Nuts and Seeds
To develop flavor:
Toast the almonds and peanuts (or a spoonful of peanut butter works too).
Add sesame seeds and toast until golden.
Add raisins last—they will plump and soften.
This step is why so many cooks fall in love with mole: the aroma is unforgettable.
Step 4: Add the Thickening Agent
A corn tortilla or a slice of bread gives mole its smooth, velvety texture.
Toast or lightly fry it before blending.
Step 5: Blend Everything Together
In a blender, combine:
Soaked chiles
Sautéed vegetables
Nuts, seeds, and raisins
Toasted tortilla or bread
Spices
Chocolate or cocoa
1–2 cups broth
Blend until smooth. Add more broth if needed. The texture should be thick but pourable.
If using a powerful blender, the sauce will be silky. If using a basic blender, you may want to strain it for a smoother result.
Step 6: Simmer the Mole
Pour the mixture into a pot and simmer on low for 30–40 minutes.
Why This Matters
Simmering helps:
Develop deeper flavors
Thicken the sauce
Allow ingredients to fully meld
Add broth as needed to reach your preferred consistency.
Taste and adjust:
Salt
Chocolate (for sweetness)
Chiles (for heat)
Now your mole is ready to use!
Serving Suggestions: Make the Most of This Recipe
Mole With Chicken (Classic Pairing)
Serve mole over roasted or boiled chicken thighs, topped with sesame seeds and fresh cilantro.
Mole Enchiladas (Enmoladas)
Fill tortillas with shredded chicken, cheese, potatoes, or mushrooms. Fold and smother in mole.
Vegetarian Mole Bowls
Layer:
Rice
Roasted sweet potatoes
Black beans
Avocado
Mole sauce
A delicious and hearty plant-based meal.
Mole as a Sauce for Meat or Seafood
Try mole with:
Turkey breast
Pork loin
Grilled shrimp
Each pairing highlights different notes in the sauce.
Practical Tips to Make This Mole Recipe Even Better
1. Don’t Skip the Toasting
Toasting the ingredients is the secret to deep, smoky flavor. This step brings out the aromas that make mole unforgettable.
2. Control the Heat Level
For mild mole: Use more ancho and fewer guajillo chiles.
For spicy mole: Add a chipotle pepper or extra guajillos.
3. Use Real Dark Chocolate if Possible
Chocolate gives mole richness—not sweetness. Choose 70% dark or higher.
4. Blend in Batches
For ultra-smooth mole, blend ingredients in small batches and strain before simmering.
5. Make It Ahead
Mole tastes better on the second day. The flavors deepen overnight.
6. Freeze for Later
Mole freezes exceptionally well for up to 6 months.
7. Customize the Flavor
Make it your own by adding:
Plantains for sweetness
Chipotle chiles for smokiness
Pumpkin seeds instead of peanuts
Veggie broth for vegetarian mole
Knowing these tricks makes it even easier to say: Try this mole recipe today! It’s worth it.
Common Mistakes to Avoid
Burning the Chiles
This leads to bitterness. Toast gently.
Using Too Much Chocolate
Mole should not taste like dessert. Add chocolate sparingly.
Skipping the Simmer
Simmering is what transforms blended ingredients into a unified sauce.
Making It Too Thick
Add broth gradually—mole should be velvety, not paste-like.
Conclusion: Try This Mole Recipe Today and Bring Authentic Flavor to Your Kitchen
If you’ve ever been curious about making mole at home, now is the perfect time to Try this mole recipe today! With accessible ingredients, clear steps, and practical guidance, creating authentic mole is easier than many cooks expect. Whether you’re in the U.S., U.K., or Canada, this recipe brings the warmth and complexity of Mexican cuisine straight to your kitchen.
Once you master this version, you can explore richer, spicier, or sweeter regional varieties. Mole is not just a sauce—it’s a celebration of tradition, culture, and the joy of slow cooking.