Complex Mexican chocolate and chili sauce
Mole Sauce
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
8
4 cups
Difficulty
Advanced
Cost
Moderate
$$
Mole Sauce
Complex Mexican chocolate and chili sauce
★4.3(23)
A deeply complex sauce layering dried chilies, chocolate, spices, and nuts into a rich, velvety masterpiece. This simplified mole captures the essence of the traditional Oaxacan recipe.
20m
Prep Time
40m
Cook Time
60m
Total Time
8
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Mole is the crown jewel of Mexican cooking—a sauce that layers dozens of flavors into one harmonious whole. This streamlined version captures the essential complexity in about an hour.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Mole Sauce captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 oz Mexican chocolate (or dark chocolate)
- 2 tbsp sesame seeds, toasted
- 1 can (14 oz) fire-roasted tomatoes
- 1/2 tsp ground cinnamon
Instructions
- 1
Toast dried chilies in a dry skillet for 1-2 minutes per side until pliable and fragrant. Soak in hot water for 20 minutes.
- 2
Toast sesame seeds in the same skillet until golden. Set aside.
- 3
Blend soaked chilies, tomatoes, sesame seeds, cinnamon, and 1 cup soaking liquid until very smooth.
- 4
Strain through a fine-mesh sieve into a saucepan. Simmer over medium-low heat for 25 minutes, stirring often.
- 5
Stir in chopped chocolate until melted. Season with salt and sugar to balance flavors.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Ancho chiliesPasilla chilies
Similar mild, fruity flavor
Mexican chocolateDark chocolate + pinch of cinnamon
Good substitute for Abuelita or Ibarra
Tips & Storage
Pro Tips
Do not burn the chilies when toasting—they should be fragrant, not blackened.
Strain the sauce for the silkiest texture, pressing solids with a spoon.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 week. Freezes beautifully for up to 6 months.
Reheating
Warm over low heat, adding broth or water to thin as needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories80
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates4g
Fat10g
Fiber190mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Does mole taste like chocolate?
- No—the chocolate adds depth and richness but the sauce tastes of chilies and spices.
- Can I use cocoa powder?
- Yes, use 1 tablespoon unsweetened cocoa powder as a substitute.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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