Mole Sauce Recipe
Mole sauce is a traditional Mexican dish that showcases a symphony of flavors. Combining dried chilies, nuts, seeds, spices, and chocolate, mole results in a rich, velvety sauce that’s often served over chicken, turkey, or enchiladas. Originating in regions like Puebla and Oaxaca, mole is known for its depth and complexity, with each bite offering layers of smoky, spicy, and slightly sweet notes.
Mole poblano is the most famous variation, but other types like mole negro, mole verde, and mole coloradito are equally beloved. The preparation may take time, but the reward is a sauce that’s unforgettable.
Ingredients
- Dried Ancho Chilies 4
- Dried Guajillo Chilies 3
- Dried Pasilla Chilies 2
- Olive Oil 5 tablespoons, divided
- Yellow Onion 1 large, chopped
- Plum Tomatoes 2, chopped
- Ripe Banana 1, chopped
- Corn Tortillas 3, stale, cut into triangles
- Cinnamon Stick 1
- Black Peppercorns 1 teaspoon
- Cumin Seeds 1/2 teaspoon
- Ground Cloves 1/4 teaspoon
- Blanched Hazelnuts 3/4 cup
- White Sesame Seeds 1/3 cup, plus more for garnish
- Garlic Cloves 3
- Raisins 1/2 cup
- Chicken Broth 3 cups
- Mexican Chocolate 1 1/2 ounces, like Abuelita or Ibarra
- Kosher Salt 3 teaspoons
- Bone-in Chicken Thighs and Drumsticks about 2.5 pounds total
Instructions
- Prepare the Chilies: Remove the stems and seeds from the dried ancho, guajillo, and pasilla chilies. Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the chilies lightly on both sides until aromatic (about 1 minute), being careful not to burn them. Transfer to a bowl and cover with hot water to soak for 20 minutes.
- Toast the Spices and Nuts: In the same skillet, toast the cinnamon stick, black peppercorns, cumin seeds, and ground cloves until fragrant (1-2 minutes). Remove and set aside. Then, toast the hazelnuts and sesame seeds until golden (2-3 minutes).
- Sauté the Aromatics: Add 1 tablespoon of oil to the skillet. Sauté the onion and garlic until softened. Add the tomatoes and cook for 2-3 minutes. Remove and set aside.
- Blend the Ingredients: In batches, blend the soaked chilies, toasted spices, hazelnuts, sesame seeds, sautéed vegetables, banana, tortillas, and raisins with 1 cup of the soaking water. Puree until smooth.
- Cook the Mole Sauce: In a large saucepan, heat 1 tablespoon of oil. Add the blended mole paste and cook for 5-6 minutes. Stir in the chicken broth, Mexican chocolate, and 1 teaspoon of salt. Simmer on low heat for 25-30 minutes, stirring occasionally.
- Prepare the Chicken: Season the chicken thighs and drumsticks with salt and pepper. In a skillet, heat 1 tablespoon of oil over medium-high heat. Brown the chicken skin-side down for 8-10 minutes, then flip and cook until fully done (about 15 minutes).
- Serve and Garnish: Pour the mole sauce over the chicken and garnish with extra sesame seeds. Serve with Mexican rice and warm corn tortillas.
Notes
- Use Mexican Chocolate: Authentic Mexican chocolate (like Abuelita or Ibarra) adds depth and sweetness.
- Fry Ingredients in Batches: Frying chilies, nuts, and spices separately enhances their flavors.
- Make Ahead: Mole sauce tastes even better the next day! Prepare it ahead and refrigerate or freeze for later.