mole sauce

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Mole Sauce

chicken (,

water

onion

garlic

bay leaves

salt

oregano

Chicken bouillon (powder

pasilla chiles

mulato chiles chilies

ancho chiles

sesame seeds (, divided)

almonds

peanuts

raisins

animal crackers

corn tortilla

bread French bread

white onion (, sliced)

cloves

black peppercorns

coriander seeds

cumin seed

whole aniseed

¼ -1/2 teaspoon crushed red pepper flakes

plantain (or banana) (, peeled, sliced into ½ inch slices)

cinnamon

chicken bullion

Salt

chocolate

brown sugar (, taste)

broth

Tablespoons oil

Oil (, for frying)

Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (to about 160 degrees F –we will continue to cook it in the mole sauce), about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.

For the chicken:

Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.

Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.

Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.

Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.

We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.

Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.

Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.

Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.

To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.

Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.

Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.

Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.

Pour sauce through a fine mesh strainer (discarding what’s leftover in the strainer) into the pot with the melted lard.

After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.

Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.

Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.

For the Mole Sauce:

https://content.jwplatform.com/videos/a5cwcYs9.mp4

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Butternut Enchiladas with Quick Mole Sauce 

butternut, pumpkin, acorn

oil, salt and pepper

black beans, rinsed, drained

queso

6-8 x 7 inch corn tortillas

Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

tomato sauce

½ an onion- rough diced

soy sauce

chipotle chilies

tsp chili powder

tsp cumin

coriander

½ tsp salt and Pepper, more to taste

sesame tahini paste or peanut butter

Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.

Make the QUICK Mole Sauce

Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). Turn heat off and set aside.

In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.

Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.

Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas.

Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.

Cover with foil and bake at 375F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.

Wow! I found this recipe on TheKitchn yesterday, and with leftover black beans, tomato sauce, roasted sweet potatoes  and even a small chunk of dark chocolate already in the house, this was a GENIOUS way to finish the leftovers. What a great and delicious recipe, and vegetarian to boot! I couldn't get chipotles, but the chef at my deli counter said I could just add smoked paprika to chilies to get the right smokey flavor r- which worked. Thank you so much!

I found your blog by pure chance and I thought i can hardly be surprised by vegeterian/vegan recipes...however,Im bliwn awayby your imaginationand knowledge of different cusines!Keep goung and I cannot wait to check out all your recipes(only have seen one page!!!).Greeting from England:)

Delicious recipe! I just made this tonight and it was great! I used goat feta inside and topped with soft goat cheese. Love this! Will definitely make it again. Thank you!

So amazing and easy! Thank you for all your great recipes

Wonderful! These were a big hit indeed.   I will keep this in my holiday favourites!  The mole sauce is easy and delicious.  I did spend more than 20 minutes on prep time and I am fast!   But doing your own squash, beans and mole are well worth it.  Thanks!

These Enchiladas are delicious! I made them for my (non-vegetarian) family on Thanksgiving and they loved them! Thanks for the recipe!

Really good! My husband and I devoured it - a bit too spicy for the kids, I’ll maybe make a chipotle-free half for them next time. So good! Thanks!

I'm going to make this tonight and I'm looking forward to it.  Can you tell me what the portion size is? Are the 245 calories for 1 enchilada?

This mole recipe is nothing short of wizardry.  Have made it twice now to use in various ways.  Even better the next day or after simmering a while longer.

This was DELICIOUS! Definitely will make again. It went very well with frozen corn, pan “roasted” in a bit of coconut oil.
Unfortunately we only had small corn tortillas. I arranged them in U shapes in the pan, as many as would fit, and filled them. It turned out perfectly well with them being open on top.

What percentage of dark chocolate do you recommend? There are so many options.

They turned out really good!  I actually had a bar of 70% dark chocolate in the pantry.  I just wasn't sure if the sauce was supposed to be a little sweet. Also, I used smoked goat cheese, instead of queso fresco, as my store didn't have it. Really a good addition to the slightly smoky mole.

My husband says these tasted like they were from a restaurant and that they had to be added to the rotation. Reviews don't get much better than that around here! These were so delicious and fun to make. we only had small tortillas so it made a LOT. They refrigerated and re-heated very nicely. They definitely have a kick! (we made ours with peanut butter, btw)

On to the next feasting at home recipe to try and most likely love!

So good! This won over some committed carnivores at my house. It's comfort food without the over-stuffed feeling. We ate it with your Mexican Slaw and avocado. Thanks for another winner, Sylvia! Your site is my inspiration!

(Oops, I accidentally left this review for a different recipe, so I'm posting it again here)

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.

Thanks Sylvia for another great recipe!

Tasty and easy to make.  The only thing I would do differenty next time is omit the tahini, it felt out of place to me and also made the sauce a little too thick.

SOOO GOOD! We made a few modifications for our toddler - whole wheat tortillas instead of corn, no chipotles or adobo sauce, extra cheese. Will definitely make again!!

Oh my gosh, I loved everything about this recipe... The squash was a nice change from heavier yams in similar recipes. The mole was perfectly balanced and so flavorful. And the leftovers tasted amazing heated up the next day too. Thank you!

Authentic Mexican Mole Sauce is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until smooth. Learn how to make this delicious chicken mole and serve with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies.

Chicken Mole with Homemade Mole Sauce

olive oil

chicken (boneless skinless chicken breast, chicken thighs, legs, whole chicken, combo, etc))

chicken broth

orange juice

onions

pumpkin seeds (or pepitas, or sesame seeds)

garlic (sliced)

tsp cumin seeds

whole anise seeds

dried pasilla chiles

dried ancho chiles

dried chipotle chiles

marjoram

thyme

tomato paste

Fresh chopped cilantro (for serving)

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil to the pot, swirling to cover the entire surface. Working in batches, sauté the chicken on each side until lightly browned, approximately 3-4 minutes. Transfer chicken to a large bowl. Sauté the remaining chicken breasts, adding additional olive oil to the pot, as needed.

Return the chicken with its juices back to the pot or Dutch oven. Add the chicken broth and orange juice to the pot and bring to a boil. Reduce to low heat, cover with a tight-fitting lid, and simmer until the chicken is fully cooked. Approximately 25 minutes.

Carefully remove chicken to a clean bowl and set aside. Reserve broth for later use.

First cook the chicken

Heat the olive oil in a separate large, heavy-bottomed saucepan over medium-high heat.  Add the onions and sauté until golden brown and just starting to caramelize, approximately 12 minutes, stirring frequently. Reduce medium heat. Add the pumpkin seeds, sliced almonds, garlic, cumin seeds, coriander seeds, whole anise seeds, and whole cloves to the saucepan. Sauté for 1-2 minutes, until garlic becomes fragrant, stirring continuously.

Add the dried chiles to the pot and stir to combine. Sauté for approximately 2-3 minutes or until chiles start to soften.

Grab the reserved chicken and orange juice broth and carefully pour the liquid into the saucepan with the onion and chiles. Reserve pot for later. Add the cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano to the saucepan and mix well. Bring to a low boil, cover, and reduce to a simmer. Cook until chiles are very soft, approximately 30-35 minutes.

Stir in the tomato paste and cook for an additional 1-2 minutes. Remove from heat. Add the chocolate. Allow sauce to cool for 10 minutes and the chocolate to melt.

Working in batches, transfer sauce mixture to the bowl of a blender and puree until smooth. Avoid overfilling. Transfer mixture to the reserved pot. Repeat until all sauce is processed. Season with salt and pepper, to taste.

Then cook the sauce

Shred the cooked chicken and combine it with approximately half of the sauce mixture. Add more sauce, if desired. Reserve the remaining sauce for later use.

Best served warm with rice or warm tortillas and sprinkled with fresh cilantro and pumpkin seeds.

Finally, put it all together

I made this mole to go with my chicken and roasted pumpkin tamales so I used the cooking liquid from the chicken to make the mole sauce. If you are making the mole on it's own without the chicken use store-bought broth where it says to use the chicken cooking liquid. Mole is better the longer it sits. Make a day or two in advance for the best flavor. Mole will keep covered in the refrigerator for up to a week or in the freezer for up to 6 months.

Manchamantel Mole Sauce Recipe {Charred Pineapple and Chipotle Mole}

white onion, diced

garlic,

pineapple,

Mexican cinnamon stick (canela) or regular cinnamon stick

vegetable oil

plantain

chipotle peppers

Toast. Remove stems from ancho chiles and shake...

Toast. Remove stems from ancho chiles and shake out the seeds. Tear into thick strips so they can lay flat. Heat a dry comal, cast iron skillet, or frying pan over medium heat and lay chile strips in pan. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted.

Soak. Bring a small saucepan of water to...

Soak. Bring a small saucepan of water to a boil. Add toasted chiles and remove from heat. Use a plate to submerge completely under water. Let sit 30 minutes.

Char. Heat broiler to high. Line a baking...

Char. Heat broiler to high. Line a baking sheet with foil and place onion, garlic, and pineapple on prepared sheet. Broil until charred on all sides, about 15 minutes. Remove garlic as it gets toasted, it will cook much quicker than onion or pineapple.

Toast nuts. Toast peanuts and almonds separately in...

Toast nuts. Toast peanuts and almonds separately in a dry frying pan over medium heat, stirring frequently so they don't burn. Let both cool slightly, then grind in a spice or clean coffee grinder until finely ground, but not a paste. Set aside.

Grind. Grind cloves, peppercorns, and cinnamon in a...

Grind. Grind cloves, peppercorns, and cinnamon in a coffee grinder until finely ground. Set aside.

Fry. Heat oil or lard in a large...

Fry. Heat oil or lard in a large pot (large enough to cook mole in--I used a 4-quart Dutch oven) over medium-high heat until shimmering. Add plantain slices and fry on both sides until golden. Use tongs or slotted spoon to remove to a plate, leaving oil in pot.

Puree. In a blender combine drained, soaked chiles,...

Puree. In a blender combine drained, soaked chiles, ground nuts, a third of the charred vegetables, and about a cup of the cooking liquid from the chicken. Blend until very smooth. Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total). You may have to do this in two more batches depending on the size of your blender.

Simmer. Return pot with oil to medium heat....

Simmer. Return pot with oil to medium heat. Once shimmering, add pureed sauce (careful it will spatter). Stir continuously to cook the sauce in the oil. Add salt and reduce the heat to low. Cook until thickened slightly, about 15 minutes. Taste and add more salt if needed.

Serve. Serve with roasted chicken or pork or...

Serve. Serve with roasted chicken or pork or in tamales.

In what&#39;s commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce. You need to taste it to understand!

Mole Poblano

Ancho (0.35)

Mulato (0.32)

Pasilla (0.28)

tbsp sesame seeds (0.14)

almonds (0.64)

pumpkin seeds (0.19)

½ bolillo roll, ripped (0.08)

corn tortilla, ripped (0.02)

½ stick cinnamon, broken apart (0.02)

pod star anise (0.01)

¼ tsp whole coriander seeds (0.01)

(0.01)

Mexican bay leaves (0.03)

½ tsp whole peppercorns (0.01)

raisins (0.33)

½ very ripe plantain, peeled (0.18)

garlic, peeled (0.12)

½ medium white onion,

Roma tomatoes, quartered (0.36)

neutral oil

vegetable broth (0.37)

tablet (3.1 oz) Mexican chocolate, chopped (0.68)

sugar

salt (0.01)

First, de-stem and de-seed the chiles. Reserve 1 tsp of seeds in a small bowl. Tear the chiles into large chunks, then set aside.

Heat a cast-iron skillet over medium-low, then add in the tsp of chile seeds, sesame seeds, broken up cinnamon stick, star anise pod, coriander seeds, and cloves. Toast, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.

Transfer the mixture to a spice grinder or high-speed blender if you have one. Add in the peppercorns, grind into a fine powder, then set aside (transfer into your blender if you&#39;ve used a spice grinder).

Heat approximately ½ - ¾ cup of neutral oil in a large stockpot over medium-low until a deep-fry thermometer reaches 350°F. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant, approximately 60 seconds per batch. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.

Next, fry the almonds until golden brown, about 1-2 minutes. Transfer to the same paper towel-lined dish as the chiles. Continue this process of frying each individual ingredient until golden brown. Fry the peanuts next, then the pumpkin seeds, raisins, bay leaves, corn tortilla, and bolillo bread.

Next, fry the garlic for about 30 seconds, or until fragrant, then transfer to another paper towel-lined bowl. Fry the onions until lightly golden, about 2-3 minutes, and transfer to the same bowl. Slice the plantain and fry until golden yellow and soft, about 2-3 minutes. Transfer to the bowl. Lastly, fry the tomatoes until tender, about 2 minutes, then transfer to the same bowl.

Working in small batches, add some ingredients from the dish of chiles and nuts to the blender along with the spices and a little vegetable broth. Blend until smooth, adding in small amounts of broth as needed. Discard the extra oil, then strain the mixture back into the pot, pushing through as much sauce as you can. Discard the solids.

Repeat this blending and straining process with the remaining chile mixture, garlic, onions, plantains, and tomatoes, using more vegetable broth as needed to help the blender along.

Heat the pot of mole over low-medium and cook, stirring constantly, until the mixture is starting to thicken, about 8-10 minutes. Mix in the Mexican chocolate, turn the heat down to low, and simmer (partially covered) for 1 hour, stirring occasionally. Lastly, season with salt and sugar. Serve over tortillas, rice, vegetables, etc. Happy eating!

https://www.youtube.com/watch?v=oDQySYcGwS4

In what's commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce.

With a deep red-brown hue and flavor profile that can only be described as "mole," understanding this sauce is key to mastering Mexican cuisine.

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

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Mole Poblano Recipe (Vegan)

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