How to Make Authentic Mole Sauce Recipe (2024)

Learn how to make the best authentic mole sauce recipe! I have asked a beautiful new friendof mine in Mexico for some help and advice on authentic Mexican recipes,particularly a mole poblano recipe. You probably remember me talkingabout my cousin Retha, who lives in California. Lissy has been a friendof Retha’s for quite a while. When I told Retha that I needed someauthentic Mexican recipes for my readers, she put me in touch withLissy. Lissy has been so kind to help me out. This is the first of herrecipes that I have tried. I wish she was here to tell me how I did.

My Friend Lizzy's Authentic Mole Sauce Recipe

When I learned how to make this authentic mole sauce recipe I also found Lissy’s story about it very interesting; I want to share it with you.

“Here is my grandmother’s mole sauce recipe with tips,comments, etc. Remember it is adapted by an amateur (me). I can nevermake a little bit; It always comes out to be a large pot. Re-heated themole sauce recipe taste better than the first day. Whatever mole sauceis left after the chicken is gone can be used for enchiladas. It canalso be served over fried eggs for breakfast and topped with crumbledtortillas. It is also indescribable with a bean recipe or a red ricerecipe.”

“I learned how to make this authentic mole sauce recipe by using mainly chicken breasts with additionalthighs, wings and legs. This makes a richer flavor for this sauce. My grandmother said the more concentrated the chicken broth, thebetter this authentic Mexican recipe will be. If you just use chickenbreasts it won’t be as good. You have to use other parts too.”

“My grandmother would buy peanuts in their natural state and pealthem. I buy the salted, fried kind in a bag that is used for snacks.Then I add less salt to the sauce. The purpose of the peanuts besidesflavor is to thicken the mole sauce recipe.”

“My grandmother said to put no onions in the mole saucerecipe, so it is up to whoever is making it. I use just two cloves ofgarlic but my grandmother would use the whole head. She used strips ofcinnamon sticks. You can use cinnamon powder but you will need a lot ofit. The people of Puebla would not agree with this but you can use oneripe regular banana in place of the plantain.”

“The best chocolate to use is Chocolate Ibarra. If you donot have this you can use powdered chocolate. The stronger the taste thebetter it will be; Adjust the flavor to suit after cooking. It does notmatter if it has sugar in it, you can also add sugar after the cookingof the mole sauce recipe if you like.”

“The most important ingredient to put in the mole saucerecipe is the chilies. The best combination is the Chili Pasilla plusthe Chili Guajillo. Sometimes I cannot find these varieties so I useothers, but you can tell a difference in the taste. Other chilies thatyou can use are the dried California chilies and the Chile Negro but thetaste is not as good.

"Sometimes I use one variety and other times I will use threevarieties. Each time I make it the mole sauce recipe comes out differentbut is always good.”

CAUTION WHEN SEEDING CHILIES: WHEN HANDLINGCHILIES WEAR PLASTIC OR RUBBER GLOVES OR PLACE YOUR HANDS IN PLASTICBAGS. CUT LENGTHWISE IN HALF AND REMOVE SEEDS. KEEP HANDS AWAY FROMFACE. WASH HANDS AND UTENSILS IMMEDIATELY AFTER USE WITH SOAP AND WATER.

“Finally you want the mole recipe to be hot so addchipotles from a can. I always add just one to add a hint of heat andgood flavor. My grandmother would add the whole can so it depends on howspicy hot you want it to be.”

“Some people like to add a few raisins or dried prunes butit is not necessary. Others will add dried crushed tortillas or breadcrumbs for added thickness and some people like to substitute almondsfor the peanuts.”

“This is how my grandmother told me to do it so I justwent ahead. I just asked God for some guidance!” Mole taste better onthe second or third day.”

HOW TO MAKE AUTHENTIC MOLE SAUCE RECIPE

The following is the recipe that I used. I had a problem findingthe exact ingredients that Lissy told me to get but I substituted. Alsoinstead of making 2 gallons like Lissy does, I only made 1 gallon. Ialso wanted to try some with the bar chocolate and some with cocoa powder because of my cocoa powder contest.

The following is what I made with Lissy’s help.

MOLE SAUCE

• 1 Whole chicken
• Water
• 1 Teaspoon salt
• 2 Cloves garlic
• 1 Large chopped onion (only for the broth)
• 4 Tablespoon condensed chicken base
• 1 Cup ground peanuts (snack peanuts fried and with salt)
• 2 Whole cloves
• 6 Small vine ripe tomatoes (I couldn’t get large “ripe” tomatoes)
• 2 Cloves garlic
• 4 Cinnamon sticks, cut into strips
• 1 Large plantain
• 1/2 Cup Hershey’s dark cocoa powder for ½ of recipe
• 1 (3.5 ounces) Bar Green& Blacks dark chocolate for ½ of recipe(I could not find Chocolate Ibarra & this has 70% cocoa in it)
• Red dry chilies (Chili Pasille plus Chili Guajillo) Can use dried California chilies or Chili negro but not as much flavor.
• 6 chipotles peppers (from a can of chipotles)
• ¼ Cup cooking oil
• 1/3 Cup sugar
• Few raisins or dried prunes—OPTIONAL
• Bread crumbs or crushed tortillas for thickening—OPTIONAL (I used ¼ cup in each of 2 kettles)

In a large kettle cover the chicken with water. Add the salt, 2Cloves fresh garlic and the chopped onion (This is the only time to addonion). Cook chicken until tender. Remove from broth and remove skin;set aside. Measure broth and make sure you have 2 gallons. If not addenough water to make 2 gallons. Taste broth to make sure it has a nicerich chicken flavor. If needed add some chicken bouillon or condensedchicken stock to enrich the flavor. (I added 4 Tablespoons of chickenbase) Set broth aside. Remove chicken from the bones and set aside.

Wash the dry red chilies. Roast them on griddle or in askillet (not too long or they will become bitter). After roasting themput them in a pan on medium low heat, cover with a little of the chickenbroth and cook until they are soft. (About 10 minutes). Remove thepeppers from broth and remove seeds. Dump the broth back into the largepot of chicken broth. Set peppers aside.

Cut the plantain into strips and fry on a griddle in a little oil. Set aside.

Add a little of the chicken broth from the kettle into theblender with the cloves, cinnamon sticks and cooked seeded chilies.Blend until particles are very small. Strain this mixture through asieve, pressing sieve with fingers to squeeze all the liquid out. Putthis strained mixture into another large cooking pot. (The balance ofthe chicken broth must be blended)Blend the peanuts, tomatoes, 2 cloves of garlic, fried plantain, cocoapowder (or chocolate), and the canned chipotles a little at the timewith chicken broth added to the blender. These do not need to be putthrough the sieve. Each time dump the blender mixture into the largecooking pot. After blending ingredients, blend any remaining chickenbroth and dump into the cooking pot. Add the cooking oil and sugar.Stir to blend well.

AT THIS POINT I DIVIDED MY MIXTURE IN HALF. ONE HALF I USEDHERSHEY’S COCOA POWDER. ONE HALF I USED THE BAR OF CHOCOLATE. IF YOUMAKE IT ALTOGETHER, REMEMBER TO DOUBLE THE COCOA POWDER OR THE CHOCOLATEBAR.

Add the chocolate. Heat mixture on medium high just toboiling, stirring. Reduce heat to low, cover with a lid and simmer untilmixture is well cooked about 20 to 30 minutes. The color will change asit cooks and get darker. Bread crumbs (I used ¼ cup bread crumbs foreach of my kettles. If you are cooking it together, add ½ cup) orcrushed corn tortillas can be added for additional thickness if desired.The chicken, either chopped or shredded, is added after the sauce iscooked. If desired a few raisins or dried prunes can now be added. Thisrecipe is delicious served as an egg sauce, with an enchiladas recipe ora red rice recipe.

NOTE: I did not add my chicken to the mole, since Iwas serving it on pork chops. I did not add the raisins, prunes ortortilla chips.

Pictured Above: Mole Sauce Recipe Pouring

ENCHILADAS RECIPE

Fry a corn tortilla just until it is soft and manageable and so it does fall apart when you add the mole sauce. Dip the tortilla into the hot mole sauce. Place on a plate and fold in half. Top it with mixture of either shredded cabbage or shredded lettuce combined with olive oil, vinegar, salt and pepper. Then add shredded cheese or sour cream. Fresh Panela cheese is the best to use.

RED RICE RECIPE

In Puebla mole sauce is served with red rice, usually adding peas tothe rice. They usually sprinkle sesame seeds over the sauce fordecorations before serving. Of course, corn tortillas are served withit.

MY CONCLUSION: This is the best mole recipe! I like itbecause it is very flavorful and spicy. I did like the pot with thechocolate bar a little better than the pot with the cocoa powder. Eventhough both pots were made exactly alike for some reason, that potseemed to thicken a little more and also was a little more spicy. Aftereveryone tasted both, I mixed them together. I thought I might have toadd a couple more chilies and maybe a few more bread crumbs, but whenmixed and heated together, it was perfect. Lissy said this mole freezesvery well so I prepared some for the freezer and will have it for lateruse.

Thank you so much Lissy for this wonderful recipe and forall your valuable help. I sure wish you were here to sample my molerecipe!

EASY CHICKEN POBLANO MOLE SAUCE RECIPE

• 1 jar (8 Ounces) mole poblano paste
• 1 Cup canned tomato sauce
• 1 Cup chicken stock
• Sugar and salt to taste
• 3 Cups diced cooked chicken

Blend mole paste, tomato sauce and chicken stock in large saucepan.

Bring to a boil; season with salt and pepper.

Reduce heat and simmer 10 to 15 minutes stirring occasionally.

Serve over hot cooked rice.

TO USE AS TAMALE FILLING simmer sauce longer making it thicker.

CHICKEN POBLANO MOLE SAUCE RECIPE

• 6 Ancho chilies (Fresh or dried)
• 2 Cups canned tomatoes
• 1 Large onion (Chopped)
• 1 Clove garlic
• ½ Cup salted peanuts
• 1 Piece toast (Tear in pieces)
• 1/3 Cup raisins
• 2 Tablespoons sesame seeds
• ¼ Cup oil
• 1 Tablespoon sugar
• ¼ Teaspoon anise
• ¼ Teaspoon cinnamon
• ¼ Teaspoon cloves
• ¼ Teaspoon coriander
• ¼ Teaspoon cumin
• 1 Cup chicken stock
• 1 Ounce unsweetened chocolate
• Salt/ pepper to taste
• 3 Cups diced cooked chicken

Combine the tomatoes, onion, garlic, peanuts, bread, raisins and seeds in blender.

Process mixture to a thick puree.

Heat oil in a large skillet; add the puree and cook 5 minutes stirring occasionally.

Stir in the sugar, anise, cinnamon, cloves, coriander, cumin and chicken stock.

Bring to a boil, reduce heat and simmer; add chocolate.

Continue simmering stirring constantly until chocolate melts.

Add salt and pepper to taste; stir in chicken and simmer 10 minutes.

FOR TAMALES continue to simmer to desired thickness.