Authentic Mexican Mole Sauce (2024)

This authentic Mole Sauce recipe is richly flavored, deep, and complex! Also called Mole Negro, it’s made with smoky dried chilies, spices, seeds, nuts, and a hint of bittersweet chocolate, creating the perfect balance of flavors- perfect for Chicken Mole, pulled meats, enchiladas, or tamales. Watch the video!

This Mole Sauce hails from Oaxaca, Mexico; every time I make it, it transports me back there. It’s luscious, smoky, and deep, with the perfect heat level.Back when I had my restaurant, Mizuna, this was featured on the menu, paired with different things throughout the years, and it always got rave reviews. We think you’ll love this Mole recipe as much as we do!

But first, What is Mole?

If unfamiliar, Mole (pronounced moh-lay) is a rich Mexican sauce made from dried or fresh chilies, spices, nuts, and seeds. There are different types of mole depending on the region, which can range in color from green mole (mole verde) to yellow mole to red mole (mole rojo) to this black mole (mole negro).

Mole Negro is one of my all-time favorites; it gets its signature dark color from smoked black chilies, prunes (or raisins) and chocolate. Mole tastes rich, earthy, spicy and complex without being cloyingly sweet and has a beautiful balance of flavors when you get it just right.

Mole Negro is believed to originate from Oaxaca, but while there, we learned it is actually a pre-Hispanic sauce, one that has been carried down from the indigenous people who lived there long before the Spaniards arrived, who served many variations of it.

Mole Negro Ingredients

Here is what is needed to make Mexican Mole Sauce:

1. Dried chiles: Dark black chilies give this sauce its signature black color and smoky flavor. Seek out dried ancho chiles, chipotle peppers, mulato chiles guajillo peppers, or chiles negros, and pay attention to heat levels. A variety will add more complexity.
2. Prunes or raisins: These add a subtle sweetness to balance the flavors of the chilies and chocolate.
3. Chicken Stock or Veggie broth: Used to simmer the chilies and create a flavorful base for the sauce.
4. Onion and garlic: Saute until golden to enhance the aroma and add depth of flavor.
5. Mexican Spices: A blend of warming spices such as cumin seeds, oregano, coriander seeds, black pepper, cinnamon, and cloves.
6. Peanut butter or tahini paste: Adds richness and creaminess to the sauce. Almonds, almond butter, peanuts, and pumpkin seeds can also be used.
7. Bittersweet chocolate: Provides a hint of sweetness and richness to complement the other flavors. If you can find Mexican chocolate, even better! Cocoa powder also works.

These ingredients come together to create a velvety, smoky, and slightly spicy Mole Negro Sauce that is traditionally served with dishes like chicken mole, enchiladas, tamales, and more. Enjoy the complex flavors of this authentic Mexican sauce!

Best Chilies to use in Mole Sauce

To give Mole Negro its deep black color, seek out dark-colored chilies. Here are a few of my favorites and I always try to use at least two varieties (that vary in heat and flavor). Adding a few kinds of chilies adds complexity. So today, I chose 3 Mulato and 3 Ancho chilies. Pay attention to heat levels!

• Mulato – dark, sweet, smoky, medium heat
• Chilies Negros– dark black,earthy, sweet, mild heat.
• Morita-smoky, sweet, medium- high heat.
• Ancho -dark, fruity, lightly smoky, mild heat
• Pasilla– dark, dried fruit flavor, medium heat.
• Chipotle -dark smoky, medium heat
• Guajillo– redish, sweet with acidity, mild heat.
• Cascabel– red, fruity and mild

How to Make Mole Sauce (instructions)

Step one:Break chilies apart (or use scissors) and discard the seeds and stems. (Or save the seeds and plant them!)

Step two:Toast the chilies in a dry skillet to activate the flavorful oils.

Step three:Place the chilies in a medium pot with chicken broth or veggie broth. Bring to a boil, cover and simmer for 10 minutes.

Step four:Add the dried prunes (or raisins) to the chilies and cover, simmering 10 more minutes. Let cool.

Step five:While chilies are simmering, in a separate pan, saute onion and garlic in olive oil, over medium-high heat, until tender and fragrant and deeply golden. Getting the onions golden is key here, for developing the best flavor.

Scoot the onions over and add all the spices, toasting them for 1 minute.

Mix it all together, toasting for 30 more seconds.

Step six:Place the onion/spice mixture and the chili/prune mixture in a blender with all the cooking liquid and puree until very smooth. Add more liquid if needed to get the blender going.

Blend for a full minute until silky smooth.

Step seven:Return the sauce to the pan and over low heat, and stir in the salt, peanut butter (or tahini paste) and chocolate into the sauce, until melted and combined.

Whisk the sauce smooth, and taste and adjust the seasonings to your liking! (See recipe notes) Depending on your chilies, you may need to adjust heat level and sweetness. 😉

For a looser sauce, feel free to stir in more broth. Enjoy it!

Your Mole Negro Sauce is ready to use! It will taste heavenly- deep, earthy, and smoky, spicy, rich, slightly bittersweet from the chocolate. All the good flavors!

Chef’s Tips

1. Elevate it! Using a variety of dried chilies ( versus only one type) will add complexity and flavor.
2. Balance the flavors: Find the perfect balance between salty, sweet, and spicy.
3. Create Depth: Carmelize the onions and garlic until deeply golden, and be sure to toast the spices.

Storage

• This recipe will make 4 cups of homemade mole sauce.
• Mole Sauce will keep up to 4 days in the refrigerator in an air-tight container.
• Mole sauce can be stored in the freezer for up to 6 months. Thaw overnight before reheating, gently in a pan. Add water or broth to thin, whisking.

Serving Suggestions

Mole sauce is a rich and versatile Mexican sauce that can be used in many ways to enhance the flavors of your dishes. Here are some ideas on how to use mole sauce:

1. Mole Chicken: Simmer chicken pieces in mole sauce until cooked through and tender. Serve with rice, beans, and warm tortillas for a delicious and satisfying meal.
2. Mole Enchiladas: Use mole sauce instead of enchilada sauce when making enchiladas. Try our Butternut Squash Enchiladas with Mole Sauce or our Shrimp Enchiladas with Yellow Mole sauce.
3. Mole Poblano – these stuffed poblanos are bathed in a flavorful Mole Negro Sauce.
4. Serve as a sauce with Tamales!
5. Mole Black Beans: Mix black beans with mole sauce and bake for a flavorful and aromatic side dish.
6. Mole Tacos: Fill warm tortillas with your favorite protein. Drizzle mole sauce over the filling and garnish with chopped onions, fresh cilantro, and a squeeze of lime.
7. Mole Bowl: Create a nourishing veggie bowl by combining roasted vegetables, quinoa or rice, black beans, and sliced avocado. Drizzle warm mole sauce over the bowl for a burst of flavors and serve with lime wedges.
8. Oaxacan Baked Sweet Potatoes– Use Mole Sauce as the base of this flavorful meal.
9. Drizzle mole sauce over Burritos.

Expert tips

1. Use a variety of dried chilies for complex flavor.
2. Find the perfect balance between salty, sweet, and spicy.
3. Carmelize the onions and garlic and toast the spices.
4. Make this with love- think Water for Chocolate.

I’m so excited for you to make this because I KNOW you’ll love it. xoxo

Sylvia

Watch how to make Mole Sauce | Video

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