Mole Sauce Recipe – How to Make Mole Sauce — The Frugal Chef

Mole Sauce Recipe – How to Make Mole Sauce — The Frugal Chef

How to make mole sauce. This mole sauce recipe is spectacular. It does take some work but it is well worth it. Use it for Mexican mole dishes. You can freeze it for up to six months.

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Makes 6 cups

6 ancho chili pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
4 cloves
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate

Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.

While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes – until fragrant – stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder.

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

You can keep this sauce for up to 6 months in the freezer.

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29 Comments on this Post

  1. Thebestornothing

    Yep, all true people! It takes all these ingredients to make this delicious kind of mole👌👌👌

  2. jessica mullane

    This is fabulous! This gringa is going to try making this!

  3. Joe Serrano

    LOL… goes, why didn't you grind the mole on a metate?!! Hehehehe……my dad, may he rip, would say the only good and tasty mole would be stone ground, not blended, but from the looks of that mole, ymmm….finger-lickin' good! Even if we don't have any chicken or turkey, alone with some mexican rice and blue corn tortillas and you have it!

  4. mimoocho dom

    Looks delicious!

  5. ChateroMex

    Great video

  6. LagiNaLangAko23

    Those chilies and tomatillos and nuts are not available where I live. 🙁

  7. Julie Flores

    Yes! I am making this (just subbing the chicken for veggie stock) and BOOM vegan mole baby 😻

  8. Jonah Rubin

    your voice is so soothing. Idk why.. are you a munk?

  9. Oscar Ramirez

    How many servings does this make. When I eat chicken mole I tend to use the sauce in the rice as well.

  10. Emily Hendricks-Bramley

    I really enjoyed watching you make this sauce, I wish I was joining you for dinner! Great job 🙂

  11. I was finally able to get these chillies in Denmark and this recipe looks genuine, so I am making it. But wasn't this original made with turkey?

  12. Ms. Kate Caventer

    Muchas gracias por el video! Lo miramos en la clase de espanol! A las alumnas les encantó!

  13. Virginia Fernandez

    I know keeping it short is good but step by step is better so that the person following u can be satisfied…

  14. i have this stout with chilis called ole mole, i think it would work well with this, where can i work this in?

  15. Virginia Fernandez

    I like how u cook but I don't like that u don't show step by step like when u blend the ingredients some people want to see everything!!!

  16. Avy Khali

    I love everything about this recipe! Thank you for sharing 🙂

  17. eduardo martinez

    am I able to add a Carolina reaper to make it spicier? by the way, isn't that a skillet, not a pot?

  18. alice smith

    …I think I should try a mole sauce,(because I never have before) that my good friend makes, so I'll have some idea of the flavors and taste. Is this particular recipe, one that is used often in dishes? Someone once told me that Michoacan Mexico(sorry if spelled it wrong) is famous for its moles & sauces, is that where you are from? Thanks Frugal Chef for all your wonderful recipes and demos, I just love your channel! Peace and love from USA!

  19. Very well explained the recipe
    Thanks for share it

  20. toys adventures channel

    how ong did it take you to make it

  21. KJV1611 Only

    You forgot orange peels n bay leaves

  22. Brittany Prodan

    you sound like Salma Hayek (-:

  23. Christine

    I have all the ingredients except for raisins…I do have the GOLDEN raisins though??? can I use those!

  24. Armando Piña

    pretty Authentic. mole has a taste for each of our taste buds, sweet, salty, sour and bitter.

  25. WannaBite

    your recipe contains AWESOME ingredients.thanks for the tips and for sharing.

  26. Peter Vogt

    Thanks a lot! Wonderful sauce and wonderful voice – could listen to all day talking about food 😀

  27. Tilly Sears

    I'm so going to make this next Sunday. This looks so legit. My aunt makes the best mole in the world and I can't remember how she made it but everything you add sounds similar. Thanks for the video

  28. Christina Suner

    thank you so much

  29. Michael Szarley

    Does salt get added at any point in the recipe?


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