Mexican Mole Sauce Recipe (Chicken Mole) (2024)

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Mexican Mole Sauce is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until smooth. Learn how to make this delicious chicken mole and serve with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies.

Mexican Mole Sauce Recipe (Chicken Mole) (1)

Mole Sauce Recipe

Comforting, complex, and extremely versatile, Mole (pronounced moh-lay) is one of my very favorite Mexican cuisine classics. A labor of love to prepare, making your own homemade mole sauce is a million times worth the effort.

This recipe, while not 100 percent traditional, isn’t exactly fast and easy either. While one may expect to spend at least a day, if not days, to make the most traditional and authentic mole, you can expect to spend approximately 2 to 3 hours to get this awesome chicken mole recipe ready and on the table for you and your family to enjoy.

Aside from chicken, leftover mole sauce tastes fantastic with tostadas, chicken or veggie enchiladas, tacos, and burritos.

Mexican Mole Sauce Recipe (Chicken Mole) (2)

What is Mole Sauce?

Mole is a Mexican chile sauce. While the exact origin of mole sauce unknown, some argue that its origins date back to pre-hispanic Mexico to the time of the Aztecs. Others argue that mole sauce originated in Puebla or Oaxaca, Mexico.

Regardless of its origin, over the years mole has been highly influenced by family tradition and local preference. Found in countless versions and varieties, mole sauce ranges in color, ingredient type and amount of ingredients (some have well over 30 ingredients!), and consistency.

Mole poblano, native to the state of Puebla, is the most well-known of all mole varieties. Considered the national dish of Mexico, it comes packed with approximately 20 ingredients, including chocolate, and is often served over turkey.

Travel to the state of Oaxaca, Mexico, and you’ll find seven different types of mole: negro, colorado, amarillo,verde, chichilo, coloradito, andmancha manteles.

Regardless of origin, however, most mole sauces contain fruit, chili peppers, nuts, several different spices, and (sometimes) chocolate. And though it is thought that mole was originally made without chocolate, the addition of a rich, dark, Mexican chocolate is the new normal.

Mexican Mole Sauce Recipe (Chicken Mole) (3)

What Does Mole Sauce Taste Like?

What does mole sauce taste like? Is it spicy? sweet? sour?

The taste depends on what mole sauce your eating. Mole Verde (made with ingredients such as pepitas, parsley, green chilis like tomatillos, and jalapenos) will be much different from mole negro (which contains well over 30 ingredients including chicken, beef, pork head, and chocolate).

This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. The taste is best described as somewhat spicy, and bittersweet with earthy undertones. I would not consider this recipe to taste sweet.

Mexican Mole Sauce Recipe (Chicken Mole) (4)

Ingredients in Mole Sauce

So, the ingredients- there’s a lot of them. I know, you guys. And I know that the list may look totally intimidating. But DON’T RUN! If you love Chicken Molé, you’ll be so super happy you made your own sauce. And this recipe makes extra, so you can easily make several different dishes out of it.

It has been explained that the ingredients required to make mole can be grouped into 5 distinct classes – chilies, sour, sweet (fruits and sugar), spices, and thickeners (nuts, seeds, tortillas).

Where can I purchase all the ingredients to make homemade mole sauce?

Most major grocery stores will have most of the ingredients on this list, but probably not all of them. For me, I had to order several of the dried chilies online. However, if you have access to a Mexican market, you should be able to find everything you need there.

Is this recipe spicy?

This particular mole sauce can be quite spicy. Simple ways to mellow out the heat is by using fewer pasilla and chipotle chiles, or by cutting the pepper open and removing the seeds and the white ribs (wear gloves is strongly recommended).

Dried chili substitutions

  • Ancho chile pepper: substitute with Mulato chile or Pasilla chile
  • For added heat: add 1-2 dried guajillo chiles
  • Pasilla chile: the Pasilla chile is long, black, wrinkled, and a standard ingredient in nearly all mole sauces. Substitutes include ancho chile or Mulato chile. Note- it is common for ancho chiles to be mislabeled as pasillas.

Can you freeze mole sauce?

This recipe makes a generous amount of mole sauce. Thankfully, it freezes really well. Simply transfer leftovers to freezer-safe jars or containers and freeze for up to 4 months.

Mexican Mole Sauce Recipe (Chicken Mole) (5)

How to Make Mole Sauce

Once you’ve gathered all the ingredients, making this mole sauce recipe is actually quite easy. Decide if you want to add chicken breasts, chicken thighs, or even a whole chicken for your meat because the recipe starts by browning and cooking the chicken first.

You can easily do this the day before you make the sauce. Remember, however, that once the chicken is cooked, removed from the pot, and shredded, you want to reserve the leftover broth because it will be added into the mole sauce.

Once the chicken has been cooked, you’re good to start the sauce. The sauce takes about an hour or so to prepare and cook. There are quite a few ingredients involved so I recommend getting everything together before getting started to prevent any confusion.

You’ll notice that I don’t add any salt to the sauce until the end. You are free to add as you go or add to taste at the end. Entirely up to you. Just keep in mind that this sauce will need some salt to help balance the flavor. How much is up to you and your taste buds.

Also, note that I didn’t include any added sweetener other than orange juice. If you find your mole to taste too spicy or “unbalanced” try adding a couple of tablespoons of honey, maple syrup, or brown sugar – just be careful not to add too much.

Once your sauce has been simmered and pureed, you can use it however you’d like. Drizzle, dip, or completely smother. Add you chicken mole to tacos, enchiladas, tostadas, nachos, and bowls.

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How to Serve with Chicken Mole

Whether you choose to shred your chicken and mix it with mole sauce or bake chicken and serve your sauce on the side, there is no wrong way to enjoy this amazingly complex Mexican classic.

Serve with a side of cilantro lime rice, Mexican rice, warm tortillas, and avocado for a simple and delicious anytime dinner (which easily doubles as a week of meal prep).

Add a side of homemade refried beans ordrunken beans with poblanos, homemade salsa or pico de gallo, and my irresistible homemade guacamole.

Finally, let’s not forget the cocktails! Classic margaritas are my favorite, but Palomas are just as delicious and hugely refreshing.

Of course, mole sauce is delicious served with something as simple as a side of fried eggs, roasted vegetables, and corn tortillas.

Mexican Mole Sauce Recipe (Chicken Mole) (7)

More Mexican Favorites,

Easy Chicken Tortilla Soup Recipe

Enchilada Sauce Recipe (How to Make Enchilada Sauce)

Refried Beans (How to Make Refried Black Beans)

Mexican Birria Recipe (How to Make Birria)

Caldo de Pollo Recipe (Mexican Chicken Soup)

If you try making this Chicken Mole with Homemade Mole Sauce, please leave me a comment and let me know!I always love to hear your thoughts.

Mexican Mole Sauce Recipe (Chicken Mole) (8)

RECIPE CARD

Mexican Mole Sauce Recipe (Chicken Mole) (9)

Chicken Mole with Homemade Mole Sauce

4.85 from 910 votes

AuthorAuthor: Mexican Mole Sauce Recipe (Chicken Mole) (10)Jessica Randhawa

Authentic Mexican Mole Sauce is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until smooth. Learn how to make this delicious chicken mole and serve with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies.

Print Recipe Pin Recipe Rate Recipe Save

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Chicken, Main Course, Sauce

Cuisine Mexican

Servings 10 servings

Calories 491 kcal

Ingredients

For the Chicken

  • 2 tablespoon olive oil
  • 5 pounds chicken - boneless skinless chicken breast, chicken thighs, legs, whole chicken, combo, etc)
  • 3 cups chicken broth
  • 3 cups orange juice

For the Sauce

  • 1 tablespoon olive oil
  • 2 medium onions - chopped
  • ¼ cup pumpkin seeds - or pepitas, or sesame seeds
  • cup sliced almonds
  • 8 cloves garlic - sliced
  • 4 teaspoon cumin seeds
  • 4 teaspoon coriander seeds
  • 1 teaspoon whole anise seeds
  • 4 whole cloves
  • 5 ounces dried pasilla chiles - stem removed, seeded (optional), torn into 1-inch pieces, rinsed
  • 1 ounce dried ancho chiles - stem removed, seeded (optional), torn into 1-inch pieces, rinsed
  • 1 ounce dried chipotle chiles - stem removed, seeded (optional), torn into 1-inch pieces, rinsed
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup raisins
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 2 tablespoon tomato paste
  • 3.1 ounces dark Mexican chocolate (or just dark chocolate) - chopped
  • Fresh chopped cilantro - for serving

Instructions

First cook the chicken

  • Heat a large heavy-bottomed pot or Dutch oven over medium-highheat. Add the olive oil to the pot, swirling to cover the entire surface. Working in batches, sauté the chicken on each side until lightly browned, approximately 3-4 minutes. Transfer chicken to a large bowl. Sauté the remaining chicken breasts, adding additional olive oil to the pot, as needed.

  • Return the chicken with its juices back to the pot or Dutch oven. Add the chicken broth and orange juice to the pot and bring to a boil. Reduce to low heat, cover with a tight-fitting lid, and simmer until the chicken is fully cooked. Approximately 25 minutes.

  • Carefully remove chicken to a clean bowl and set aside. Reserve broth for later use.

Then cook the sauce

  • Heat the olive oil in a separate large, heavy-bottomed saucepan over medium-high heat. Add the onions and sauté until golden brown and just starting to caramelize, approximately 12 minutes, stirring frequently. Reduce medium heat. Add the pumpkin seeds, sliced almonds, garlic, cumin seeds, coriander seeds, whole anise seeds, and whole cloves to the saucepan. Sauté for 1-2 minutes, until garlic becomes fragrant, stirringcontinuously.

  • Add the dried chiles to the pot and stir to combine. Sauté for approximately 2-3 minutes or until chiles start to soften.

  • Grab the reserved chicken and orange juice broth and carefully pour the liquid into the saucepan with the onion and chiles. Reserve pot for later. Add the cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano to the saucepan and mix well. Bring to a low boil, cover, and reduce to a simmer. Cook until chiles are very soft, approximately 30-35 minutes.

  • Stir in the tomato paste and cook for an additional 1-2 minutes. Remove from heat. Add the chocolate. Allow sauce to cool for 10 minutes and the chocolate to melt.

  • Working in batches, transfer sauce mixture to the bowl of a blender and puree until smooth. Avoid overfilling. Transfer mixture to the reserved pot. Repeat until all sauce is processed. Season with salt and pepper, to taste.

Finally, put it all together

  • Shred the cooked chicken and combine it with approximately half of the sauce mixture. Add more sauce, if desired. Reserve the remaining sauce for later use.

  • Best served warm with rice or warm tortillas and sprinkled with fresh cilantro and pumpkin seeds.

Jessica's Notes

  • This recipe makes a lot of extra sauce. I recommend freezing the remaining sauce in small jars for later use. It tastesfantastic in enchiladas, burritos, rice casseroles, etc.
  • Leftovers will keep for up to 5 days when stored in the refrigerator.
  • This mole sauce recipe is gluten-free and dairy-free.

Updated on April 7, 2019, and July 26, 2020

Nutritional Information

Calories: 491kcal | Carbohydrates: 29g | Protein: 53g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 561mg | Potassium: 1414mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1160IU | Vitamin C: 69.7mg | Calcium: 85mg | Iron: 4.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Mole, Mole Sauce, Mole Sauce Recipe

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Mexican Mole Sauce Recipe (Chicken Mole) (2024)

FAQs

What is chicken mole sauce made of? ›

This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. The taste is best described as somewhat spicy, and bittersweet with earthy undertones.

What is the secret ingredient in mole? ›

But improvisation and secret ingredients, of course, give the mole life: Sweet bread or animal crackers instead of stale bread for thickening, a ripe banana instead of the plantain, the addition of corn tortillas (a secret to Diaz' mole).

How many ingredients does mole have? ›

Mole is created from dried chiles, nuts, seeds and sometimes, chocolate and more ingredients. Did you know that many traditional moles require 30 ingredients and some may even have 100 or more? This is why mole sauce has a complex flavor – one that you cannot explain directly.

What is the most popular thing to add to mole? ›

In particular, the most common ingredients in mole sauce include chile peppers, tomatoes or tomatillos, and chocolate. Yes, you heard that right. Chocolate is indeed in this sauce and that fact doesn't make it a dessert sauce.

Is chicken mole good for you? ›

Nutritional Benefits of Mole Sauce

Mole is full of plants, meaning you'll eat a variety of vitamins and minerals while consuming the sauce. Think: iron, magnesium, calcium, zinc, and more. Mole is also super versatile, meaning it can be a nice way to make proteins and veggies more decadent and delicious to consume.

What meat is best with mole sauce? ›

No matter where it originated, mole is a flavor that can only be experienced. In our Braised Beef Mole Tacos recipe, we transform the humble beef chuck steak into a home-cooked Mexican fiesta for your tastebuds. Tender beef that melts in your mouth is seasoned with our Mexican Mole blend.

What is one of the most important ingredients in mole? ›

A type of fresh or dried Mexican chile is usually a must! Onions and garlic are often included in many varieties of mole. Common spices used in mole include cumin, cinnamon, cloves and allspice. And many mole recipes also include herbs, such as Mexican oregano or hoja santa.

What is the Aztec special ingredient added to mole? ›

One of the most treasured ingredients used in the mole is xocolatl – Aztec word for chocolate.

What makes mole unique? ›

Perilla, cilantro, and the wild herbs de conejo, as well as the addition of peanuts and sesame also permeate the versatile mole—resulting in its exceedingly unique taste and texture. Given the many steps and myriad of ingredients, it's only natural that time and patience are of the essence during its preparation.

Is Mexican mole unhealthy? ›

The base flavor of mole comes from chiles, packed with antioxidants, particularly capsaicin, which gives a spicy kick. Capsaicin has been shown to have anti-inflammatory and cancer-fighting properties and beneficial effects on metabolism. Capsaicin may also regulate pain when applied topically.

Is mole hard to make? ›

Making mole at home, is easy, but it takes some time and you need the ingredients. Basically you need, for “mole poblano” the best known version, different chile peppers (ancho, guajillo, and mulato). tortillas, bread, garlic, onion, black pepper, pimienta gorda, almonds, and sesame seeds.

How to make mole sauce from paste? ›

DIRECTIONS in making mole paste into mole sauce
  1. Pour mole paste into pot.
  2. Add the exact amount of either water or broth to the amount of mole placed in the pot.
  3. Mix together for about 3-5 minutes or until mole paste breaks down and starts to boil - then your sauce will be complete.
  4. Mix thoroughly.

Who makes the best mole? ›

The best mole: Guelaguetza

This brand required adding the most ingredients of all the brands we tested—tomato sauce, water or broth, and Oaxacan chocolate (or brown sugar).

What is the most popular mole in Mexico? ›

Mole poblano is the most popular variation of mole. This version, associated with the Puebla region, is considered the national dish of Mexico. Ingredients include mulato, ancho, and pasilla chiles along with blended raisins, almonds, or peanuts.

Why does my mole taste bitter? ›

There are a variety of ingredients that contribute to a well-rounded mole sauce. If you find the sauce to be too bitter, it is likely because the ratio of tomatillos, lettuce, nuts, and fat are slightly off. Try to fix the bitterness by adding 2 tablespoons of brown sugar and a splash more of chicken broth.

What makes a sauce a mole? ›

The term “mole” stems from the Nahuatl world “molli,” which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings.

What is mole sauce taste like? ›

Each mole sauce will taste different, depending on which mole it is, who is making it, and what the final dish is, but it generally has a rich and earthy taste that can either be sweeter or spicer depending on which version you make.

What the heck is mole sauce? ›

Mole (pronounced MOH-lay) is a Mexican sauce made with chiles, spices, nuts, and other various ingredients. Some mole recipes (such as this one) contain chocolate. The sauce is known for its rich, earthy, and nutty flavor.

Is mole sauce like enchilada sauce? ›

Red enchilada sauce is also known as salsa roja, mole rojo or salsa roja para enchiladas. It is a sauce made out of ancho, pasilla, New Mexico and/or Cascabel chiles, tomatoes, onion, garlic, broth and seasonings, blended together and simmered until thickened.

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