Mole Sauce Recipe

Name: Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag dried guajillo chiles seeded and destemmed; 1 bag chiles dried New Mexico, seeded and destemmed; 4 Roma tomatoes chunked; 1 yellow onion chunked; 8 garlic cloves chopped; 2 cups raisins; 2 cups pumpkin seeds; 1 cup whole almonds; 1 cup sesame seeds; 2 slices white bread Crusty; 2 cinnamon sticks; 2 tablespoons cumin; 2 tablespoons oregano; 2 tablespoons coriander; 4 cups chicken stock; 2 beers Mexican; 2 limes juiced; 8 ounces chocolate; salt to taste; pepper to taste

Servings: persons

1 bag dried guajillo chiles seeded and destemmed
1 bag chiles dried New Mexico, seeded and destemmed
4 Roma tomatoes chunked
1 yellow onion chunked
8 garlic cloves chopped
2 cups raisins
2 cups pumpkin seeds
1 cup whole almonds
1 cup sesame seeds
2 slices white bread Crusty
2 cinnamon sticks
2 tablespoons cumin
2 tablespoons oregano
2 tablespoons coriander
4 cups chicken stock
2 beers Mexican
2 limes juiced
8 ounces chocolate
salt to taste
pepper to taste

1
Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
2
Roast Tomatoes, Onion, Garlic in oven until tender
3
Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
4
Combine all ingredients in large stock pot and simmer for 1-2 hrs.
5
Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
6
Return to pot and simmer on low for 4-8 Hrs. The more the better.
7
Toss with sauteed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

1769

kcal

Calories

Fat

182

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 bag dried guajillo chiles seeded and destemmed, 1 bag chiles dried New Mexico, seeded and destemmed, 4 Roma tomatoes chunked, 1 yellow onion chunked, and more.

Yes, Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions