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Mole Sauce Recipes

Delicioso! Easy Recipes for a Veraciously Lip-smacking Mole Sauce

Pronounced as 'mo-lay', this generic sauce is used in a variety of Mexican dishes. Learn more about the sauce in the following article.
Tastessence Staff
Last Updated: Jul 14, 2017
The three states in Mexico-Puebla, Oaxaca, and Tlaxcala, all claim that the mole sauce has originated in their state. In Mexico, the sauce can come in different colors like red, green, or yellow, and made with different ingredients. Outside of Mexico, this sauce is known as mole poblano. To get the gorgeous, dark red or brown color of the sauce, chili peppers are used. Traditionally, the sauce is never eaten alone, but poured over something.

Mole Recipes to Make at Home

The sauce can be served with different kinds of meat, chicken, rice, and many more dishes.

Recipe # 1

Ingredients
  • 1 can green chili peppers, diced
  • 1 can tomato soup
  • 2 teaspoons vegetable oil
  • ¼ cup onion, finely chopped
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cumin, ground
  • 1 teaspoon dried cilantro
  • ⅛ tablespoon dried garlic, minced
Method
  • In a sauce pan, heat the oil and add the onions. Cook till onions turn translucent.
  • Add cumin, cilantro, garlic, and cocoa powder to the pan and mix well.
  • Let the mixture cook for a couple of minutes.
  • At the end, add tomato soup and green chili peppers.
  • Let the mixture come to a boil.
  • Reduce the heat and let the sauce simmer for 10 to 12 minutes.
  • Once the sauce is thick and creamy, remove from the heat, and serve hot with your favorite dish.
Recipe # 2

Ingredients
  • 4½ cups chicken broth
  • 1 cup onion, finely chopped
  • 3 tablespoons garlic, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin, ground
  • 3 tablespoons olive oil
  • ¼ teaspoon cinnamon, ground
  • 2½ tablespoons chili powder
  • 3 tablespoons all-purpose flour
  • 2 ounces dark chocolate, chopped
Method
  • In a sauce pan heat oil and add the onions. Once the onions turn translucent, add the garlic.
  • Stir well and add oregano, cinnamon, and cumin.
  • After the onions are slightly brown, add chili powder followed by all-purpose flour, and mix well. If the mixture is too dry, add a few teaspoons of water.
  • Let the mixture cook for about 2 to 3 minutes.
  • As you continue to stir, add chicken broth.
  • When the mixture comes to a boil, reduce the heat and let it cook for half an hour.
  • Now remove the pan from heat and add chocolate to it. We don't want to cook the chocolate; just let it melt in the sauce.