Authentic Mexican Mole Recipe
How to make authentic Mole Sauce- a deep, smoky, slightly spicy sauce that hails from Mexico made with dried black chilies, warming spices and a hint of bittersweet chocolate. Trust me, you'll want to put this on everything. Vegan! Make this in 35 minutes!
How to Make the Best Authentic Mexican Mole
Authentic Mexican mole sauce is a centuries-old culinary treasure that embodies the complexity and richness of Mexican cooking. This velvety sauce, known as mole negro in its traditional form, combines dried chilies, warm spices, and a hint of dark chocolate to create a depth of flavor that’s both smoky and subtly sweet. Whether you’re draping it over enchiladas, chicken, or other dishes, this homemade version beats any store-bought alternative.
What makes this recipe special is its balanced blend of ingredients that work together in harmony. The dried chilies provide the deep, earthy foundation, while warming spices like cinnamon, cumin, and cloves add complexity. The prunes contribute natural sweetness and body, and the touch of dark chocolate rounds out the flavors with a hint of bittersweet richness. Despite its elegant appearance and sophisticated taste, this mole sauce comes together in just 35 minutes, making it surprisingly accessible for home cooks.
The beauty of this recipe is its flexibility—you can adjust the heat level, sweetness, and consistency to your preference. Prefer it smokier? Add smoked paprika or extra adobo sauce. Want it thinner for enchiladas? Simply loosen it with more broth. This vegan-friendly sauce is the perfect accompaniment to traditional Mexican dishes and is sure to become a kitchen staple.
Authentic Mexican Mole
How to make authentic Mole Sauce- a deep, smoky, slightly spicy sauce that hails from Mexico made with dried black chilies, warming spices and a hint of bittersweet chocolate. Trust me, you'll want to put this on everything. Vegan! Make this in 35 minutes!
Ingredients
Main Ingredients
Spices
Final Additions
Optional
Instructions
Prepare Chilies
- Tear the dried chilies apart (or cut with scissors) and discard seeds and stems. Place them in a dry skillet.
- Toast over medium heat until they begin to release their oils and take on a slight sheen, 3-4 minutes.
Cook Chilies and Prunes
- Place toasted chilies in a medium pot and add the broth. Bring to a boil, cover, turn heat to low and simmer covered for 10-15 minutes.
- Add the prunes, stir, cover, and simmer on low for 10 more minutes. Turn the heat off and let cool, saving the liquid.
Prepare Aromatics
- Meanwhile, sauté the onions and garlic in 2 tablespoons olive oil over medium heat, stirring often until deeply golden brown, about 10 minutes. Take your time to let them get dark for great flavor.
- Add all the spices and stir for 1-2 more minutes, toasting the spices.
Blend and Cook
- Place the cooked onion-spice mixture in a blender along with the chilies, prunes, liquid, and chipotles and adobo sauce if using. Add a little more broth if needed.
- Blend until very smooth, scraping down the sides. The consistency should be like a thick smoothie.
- Pour the mixture back into the pan and heat over low heat, covering.
Final Touches
- When warm, stir in the salt, peanut butter, and chocolate. Once the chocolate is fully melted and incorporated, taste and adjust seasonings.
- If you want a thinner sauce for enchiladas, loosen with more broth or water to desired consistency. Whisk until smooth.
- Adjust flavor as needed: add more salt for depth, chipotle sauce or powder for heat, smoked paprika for smokiness, chocolate for sweetness, or agave/maple syrup for additional sweetness.
