mexican mole

This EASY Mole recipe makes a delicious and rich sauce. It’s made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.

Easy Mole Recipe

tomatoes

ancho

water ((divided))

bread ((such

onion

garlic

cumin

tspn salt

tspn pepper

chocolate

olive oil

chicken broth

tbsp sugar ((optional))

In a large skillet, roast the tomatoes.

Add the dried ancho chile.

Toast for 1 minute on each side.

Remove immediately.

If the chile burns, the sauce will be bitter.

Continue roasting the tomatoes while you boil 4 cups of water.

Remove the stems and open up the anchos to remove the seeds.

Discard the stems and the seeds.

Place the anchos inside the boiling water.

Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.

Roast the tomatoes on all sides.

Add the onion, garlic, and bread to the skillet.

Char all the sides of the onions as well.

Remove the garlic and bread once toasted.

Remove the onions and tomatoes once they are ready.

Discard the water from the dried chiles.

Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.

Add 1 cup of water.

Blend until smooth.

Heat the olive oil in a stock pot.

Place a strainer over the top of the stock pot.

Carefully and slowly strain the mole sauce into the stock pot.

Remove strainer.

Add the chicken broth and Mexican chocolate tablet.

Stir until the chocolate has melted.

Taste it. If you want it sweeter, add 1 tbsp sugar.

How To Make The Sauce:

Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.

Once the chicken is fully heated, it&#039;s ready!

Serve with rice and tortillas. Enjoy!

How to Cook with the Sauce:

Mole with Sauteed Oyster Mushrooms

pasilla-ancho chile pods

guajillo chile pods

(20 fl ounces) low-sodium vegetable broth, divided

yellow onion

corn tortillas

plantain, yellow with black spots

raisins

peanuts

almonds

pecans

pumpkin seeds

sesame seeds

cinnamon stick

cloves

black peppercorns

oregano

thyme

tablet chocolate (Ibarra

Sea salt

Neutral oil, such as avocado

oyster mushrooms

Heat a large skillet to medium-high and add the whole de-seeded chiles (reserving the seeds for a later step). Cook for 20 seconds on each side, then add the toasted chiles to a large bowl and turn off heat.

Cover the chiles with 1 ½ cups hot vegetable broth.

To a large, deep pan over medium-low heat, add 2 tablespoons neutral oil then add in roughly chopped onion and whole garlic cloves. Saute for 4-5 minutes or until everything is golden and slightly charred. Remove the onions and garlic and add to a large bowl.

Add 1 tablespoon of oil to the pan and cook tortillas  for 1-2 minutes on each side until they get golden and slightly charred. Remove from pan and add to the large bowl.

Add another 1-2 tablespoons oil then cook plantain  2 minutes on each side until golden, caramelized and slightly charred. Remove from pan and add to bowl.

Cook raisins for 30 seconds, then remove and add to bowl.

Cook peanuts, almonds, pecans, pumpkin seeds, sesame seeds, cinnamon, whole cloves, peppercorns and continuously mix and cook for 3 minutes or until golden.

Transfer the nut, spice and seed mixture to the large bowl, also adding the dried oregano, dried thyme and ground cumin to the bowl.

Adding 2 tablespoon oil to the pan, cook the seeds from the chiles. Continuously stir the seeds in the oil and cook until the seeds turn black. Turn off the heat and add to the bowl.

Add half the amount of chiles with all of their soaking liquid to a blender along with half the amount of mole ingredients from the large bowl. Blend on high until smooth.

Set a large pot or very deep pan to medium-low heat and add 2 tbsp oil. Pour in the blended mole. To the blender add the remaining chiles and other remaining ingredients from the bowl along with 1 cup vegetable broth and blend until smooth. Then pour into the pot, simmer for 10 minutes.

Add the chocolate tablets and a good pinch of salt to the pan. Mix well and continue to cook for another 10 minutes, stirring every minute. The mole will thicken as it simmers. You can add more vegetable broth or water to help loosen the mole.

Heat a large clean skillet to medium-high and add 2 tbsp neutral oil. 

Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.

Turn the mushrooms over and cook for another 3-5 minutes until browned on the reverse side. Season with salt.

To serve, spoon mole onto plate or bowl, top with seared mushrooms (garnishing with sesame seeds if you’d like) alongside corn tortillas and/or rice.

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Top 2 mexican mole recipes from across the web

The most viewed mexican mole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mole Recipe

Mole with Sauteed Oyster Mushrooms

The most viewed mexican mole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine