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Mole Sauce recipe

Mole Sauce.

Mole (pronounced ‘mo-lay’), an intoxicatingblend of chocolate, chiles, garlic, onions, nuts and more, isthe undisputed national sauce of Mexico. Traditionally servedover chicken, it also goes well with other meats.

Recipe: Mole Sauce

3 dried pasilla chiles, stemmed, seededif desired
3 dried mulato chiles, stemmed, seeded if desired
3 dried ancho chiles, stemmed, seeded if desired
1/4 cup pepitas (pumpkin seeds)
2 tablespoons sesame seeds
3 tablespoons vegetable oil – divided use
1 large onion, chopped
3 cloves garlic, smashed
1 teaspoon dried oregano leaves
1/2 teaspoon anise seeds
1/8 teaspoon ground cloves
1 (14.5-ounce) can whole tomatoes, undrained
2 small toasted corn tortillas, crushed
3 tablespoons creamy peanut butter
2 tablespoons raisins
1 1/2 MAGGI Chicken Flavor Bouillon Tablets, crushed
1/2 cup NESTL ABUELITA Granulated Chocolate Drink Mix

  • Place chiles in medium bowl; cover with2 cups hot water. Let stand for 30 minutes.
  • Toast pepitas and sesame seeds in largesaucepan; remove from pan.
  • Heat 2 tablespoons oil in same saucepanover medium-high heat. Cook onion and garlic, stirring occasionally,until tender. Add oregano, anise seeds and ground cloves; cook,stirring occasionally, for 1 minute.
  • Place chiles and 1 cup soaking water,onion mixture, tomatoes and juice, tortillas, pepitas and sesameseeds, peanut butter, raisins and bouillon in blender; cover.Blend until smooth.
  • Heat remaining 1 tablespoon oil in samesaucepan over medium heat. Add pureed mixture and Abuelita; cook,stirring constantly, for 8 minutes or until puree is thickened.Strain through a medium sieve for a smoother consistency. Serveover chicken, shrimp, enchiladas or tacos. Mole sauce may berefrigerated or frozen for later use.

    Makes 4 cups.

    Reheating Directions: Heat mole sauce inlarge saucepan over medium heat, adding enough stock (about 1to 2 cups) to dilute sauce to desired consistency. Season totaste.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    How to Make Mole Sauce

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  • Comments

    1 Comment


    What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon.

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