There’s something truly enchanting about the complexity of flavors in a rich Mexican mole sauce. The moment the sweet and spicy fragrance starts to waft through your kitchen, it transforms the atmosphere into a warm embrace, inviting everyone to gather around the table. One evening, while searching for a way to spice up our weeknight dinners, I discovered this Authentic Chicken Mole recipe. It combines the deep, earthy notes of chilies with the unexpected sweetness of chocolate and raisins—a culinary revelation that’s both astonishing and comforting.
This dish isn’t just a meal; it’s a celebration of tradition and flavor, making it perfect for family dinners or festive occasions. The best part? You can whip it up right at home, making it a delightful escape from the mundane fast-food routine. Pair it with warm tortillas or fluffy rice, and you’ll have a crowd-pleasing centerpiece that everyone will love. Join me on this flavorful journey to create a stunning Chicken Mole that’s truly unforgettable!
Why is Mexican Mole Sauce so special?
Rich History: This beloved sauce brings centuries of tradition from Mexican cuisine—each ingredient adds its own unique history.
Complex Flavors: Expect an incredible harmony of sweet, spicy, and earthy notes that will tantalize your taste buds.
Versatile Pairing: Perfect with chicken, turkey, or even roasted vegetables—this sauce adapts beautifully to your preferences.
Impressive Presentation: Serve it up with warm tortillas or rice, and watch your loved ones marvel at the gorgeous dish.
Satisfying Comfort: This comforting, aromatic sauce transforms any meal into a celebration, making it a wonderful alternative to fast food!
Mexican Mole Sauce Ingredients
• Create a symphony of flavors with these authentic Mexican mole sauce ingredients!
For the Chicken
- Chicken (5 pounds) – The star of the dish, you can use skinless breasts, thighs, or even a whole chicken for a heartier option.
For the Mole Sauce
- Olive Oil – Essential for browning the chicken and sautéing onions; substitute with canola oil if desired.
- Chicken Broth (3 cups) – Adds depth to the mole sauce; use homemade or store-bought for convenience.
- Onions (2 medium) – Provide a sweet base flavor; yellow or white onions work best.
- Garlic (8 cloves) – Intensifies the flavor profile; adjust to suit your taste.
- Dried Pasilla Chiles (5 oz) – A key player for heat and richness; feel free to substitute with Guajillo or Ancho chiles.
- Dried Ancho Chiles (1 oz) – Adds a touch of sweetness, perfect for balancing the sauce.
- Dried Chipotle Chiles (1 oz) – Introduces a wonderful smoky flavor; adjust based on your spice preference.
- Cinnamon Stick (1) – Enhances the warmth of the dish; ground cinnamon can be used if that’s what you have on hand.
- Bay Leaves (2) – Infuse earthy notes into the sauce; remember to remove before serving.
- Pumpkin Seeds (¼ cup) or Pepitas – Introduce a crunchy texture and nutty flavor; sunflower seeds can stand in if needed.
- Sliced Almonds (⅓ cup) – Contribute creaminess to the mole; you can swap in cashews if allergies arise.
- Cumin Seeds (4 tsp) – Infuse an earthy warmth; ground cumin can work in a pinch.
- Coriander Seeds (4 tsp) – Offers a subtle citrus hint; consider ground coriander as a quick substitute.
- Anise Seeds (1 tsp) – Brings a unique licorice aroma; it can be omitted if not available.
- Whole Cloves (4) – Contribute warmth and spice; use ground cloves if you prefer—just halve the amount.
- Dried Marjoram (1 tsp), Dried Thyme (1 tsp), Dried Oregano (2 tsp) – These herbs add complexity; Italian seasoning can be an easy alternative.
- Tomato Paste (2 tbsp) – Thickens the sauce while adding flavor; fresh tomatoes can work as well if cooked down.
- Raisins (½ cup) – Sweet balance to the spice profile; feel free to substitute with brown sugar if needed.
- Dark Mexican Chocolate (3.1 oz) – Imparts authentic sweetness to the mole sauce; substitute with unsweetened chocolate and sugar if unavailable.
- Fresh Chopped Cilantro – A delightful garnish to finish off your dish with a burst of freshness.
This carefully curated list is designed to help you create a stunning Mexican mole sauce that will elevate your home-cooked meals into something truly special!
How to Make Mexican Mole Sauce
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Heat Oil: In a heavy pot, warm 2 tablespoons of olive oil over medium heat. This will create a beautiful base for browning your chicken and developing exquisite flavors.
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Brown Chicken: Add the chicken pieces, sauté them for about 3-4 minutes on each side until golden brown. This step caramelizes the surface and adds depth to your mole sauce. Transfer to a bowl and reserve the juices.
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Simmer Chicken: Pour 3 cups of chicken broth and 3 cups of orange juice into the pot. Bring to a boil, then reduce the heat and cover. Let it simmer for 25 minutes, or until the chicken is fully cooked. Shred the chicken and keep the broth aside.
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Sauté Onions: In another pot, add a little more olive oil if needed, and sauté 2 medium chopped onions until they are golden brown, about 12 minutes. This brings sweetness and richness to your mole.
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Add Seeds and Spices: Toss in ¼ cup of pumpkin seeds, ⅓ cup of sliced almonds, and 8 cloves of minced garlic. Cook for another 1-2 minutes until fragrant. The aroma will have everyone gathering around!
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Soften Chiles: Add 5 oz of dried Pasilla chiles, 1 oz of dried Ancho chiles, and 1 oz of dried Chipotle chiles. Sauté for about 2-3 minutes, then pour in the reserved chicken broth mixture. Add a cinnamon stick, 2 bay leaves, and ½ cup of raisins. Simmer for 30-35 minutes until the chiles are softened and flavors meld beautifully.
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Finish Sauce: Stir in 2 tablespoons of tomato paste, then remove from heat. Add 3.1 oz of dark Mexican chocolate, allowing it to melt as it cools slightly. Blend the mixture until smooth, reveling in that luscious texture!
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Combine: In a large bowl, mix the shredded chicken with your rich mole sauce. Make sure to taste and adjust seasoning as needed; a little salt can do wonders!
Optional: Top with fresh chopped cilantro for a burst of freshness.
Exact quantities are listed in the recipe card below.
Mexican Mole Sauce Variations
Feel free to personalize your mole sauce experience with these delightful twists and substitutions that will excite your taste buds!
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Vegetarian Delight: Replace chicken with roasted vegetables like zucchini or bell peppers for a colorful, plant-based version.
The roasted veggies soak up the rich mole flavors beautifully, making it a feast for the eyes as well as the palate. -
Nut-Free Option: Swap out almonds and pumpkin seeds for sunflower seeds or omit nuts altogether for a nut-free mole.
You can still achieve that amazing texture and taste while catering to those with allergies. -
Spicy Kick: Add extra dried chipotle chiles for a bolder, spicier punch, or toss in a pinch of cayenne pepper.
The heat builds gradually, leaving you with a lingering warmth that enhances every bite. -
Sweet Twist: For an extra touch of sweetness, include a diced pineapple or mango along with the raisins.
This unexpected fruitiness adds a refreshing layer to the traditional mole profile. -
Smoky Flavor: Infuse a smoky touch by using smoked paprika instead of traditional spices to amp up the depth.
Your mole will take on a whole new dimension, making it a standout dish at any gathering. -
Dairy-Free Creaminess: Use coconut milk in place of any creaminess you might miss from traditional ingredients.
This alternative adds a subtle tropical note while keeping everything dairy-free. -
Fresh Herbs: Experiment with fresh herbs like mint or parsley for a refreshing garnish to brighten your plate.
A sprinkle adds color and a pop of freshness that masterfully contrasts the richness of the sauce. -
Chocolate Variations: Try using different types of chocolate like dark chocolate with chili or even a milk chocolate for a sweeter profile.
Each chocolate choice brings forward unique flavor notes, enriching your mole with its own personality.
How to Store and Freeze Mexican Mole Sauce
Fridge: Store the mole sauce in an airtight container and refrigerate for up to 5 days. This allows the flavors to develop even further, making it taste even better the next day.
Freezer: Feel free to freeze your leftover Mexican mole sauce in jars for up to 4 months. Make sure to leave some space at the top of the jar for expansion when freezing.
Reheating: To enjoy frozen mole sauce, simply thaw it in the fridge overnight, and reheat on the stove over medium heat until warmed through, stirring occasionally.
Avoid Spoilage: Always use clean utensils when scooping out the mole sauce to prevent contamination and extend its shelf life.
Make Ahead Options
These Chicken Mole with Homemade Mole Sauce components are perfect for meal prep, saving you precious time during busy weeknights! You can prepare the mole sauce up to 3 days in advance by cooking it fully, then letting it cool before refrigerating in an airtight container. To maintain flavor, ensure that the sauce is stored without any garnishes or added chocolate, adding those just before serving. When ready to enjoy, simply reheat and mix with your shredded chicken, which you can also prepare ahead (up to 24 hours) by cooking and shredding it. This way, you’ll have a delicious homemade meal ready with minimal effort, just as delightful as if made fresh!
What to Serve with Authentic Chicken Mole with Rich Homemade Sauce?
Creating a deliciously memorable meal involves not just the main attraction but also the perfect companions on the plate.
- Fluffy White Rice: The subtle texture of rice beautifully absorbs the rich mole sauce, making every bite a harmony of flavors.
- Warm Tortillas: Soft tortillas are perfect for scooping up the mole and chicken, allowing you to savor every drop without waste.
- Creamy Avocado Slices: The cool creaminess of avocado balances the spicy notes of the mole, providing a refreshing contrast.
- Cilantro Lime Rice: The bright acidity from lime and freshness of cilantro enhances the deep flavors of the mole sauce and brings a zesty twist.
- Refried Black Beans: Their creaminess and mild flavor work wonderfully to complement the mole, plus they are a satisfying source of protein.
- Spicy Salsa: A side of fresh salsa adds a burst of freshness and tang, awakening the palate between bites.
- Mexican Street Corn (Elote): The sweetness of corn topped with a dusting of cheese and chili powder pairs excellently with mole, elevating your meal’s indulgence.
- Chicharrones (Crispy Pork Rinds): For an extra crunch, these provide a delightful texture that contrasts with the sauce’s richness while adding a savory punch.
- Refreshing Agua Fresca: A chilled fruit drink, like hibiscus or agave lime, can cut through the richness of the mole and refresh your palate.
- Churros with Chocolate Sauce: For a sweet end to your meal, these crispy, sugary treats dipped in chocolate tie in beautifully with the chocolate notes of the mole.
Expert Tips for Mexican Mole Sauce
- Quality Ingredients: Choose high-quality dried chiles and dark chocolate for the best flavor in your mole sauce; freshness greatly enhances the taste.
- Avoid Overcooking: Don’t over-simmer the sauce after adding the chocolate; this prevents it from becoming too thick or losing its rich flavor profile.
- Seasoning Balance: Always taste and adjust your seasoning just before serving; the right amount of salt can elevate the flavors of your Mexican mole sauce significantly.
- Chili Handling: When working with dried chiles, wear gloves to prevent irritation from the heat—they pack more punch than you might expect!
- Making Ahead: Mole sauce tastes even better the next day! Make it in advance and let the flavors deepen overnight for a truly exquisite dish.
Mexican Mole Sauce Recipe FAQs
How do I choose the right chilies for my Mexican mole sauce?
Absolutely! For a balanced flavor in your mole, I recommend using a combination of dried Pasilla, Ancho, and Chipotle chiles. Pasilla chiles offer rich earthiness, while Ancho chiles add sweetness, and Chipotle chiles contribute a smokiness. Adjust according to your heat preference—feel free to reduce the quantity of the spicier varieties to suit your taste!
What’s the best way to store leftover mole sauce?
Very! Store your leftover Mexican mole sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, usually tasting even better after resting! If you’ll keep it longer, consider freezing it instead.
Can I freeze my Mexican mole sauce? How?
Absolutely! To freeze, ladle your mole sauce into jars, leaving about an inch of space at the top for expansion. It can be stored in the freezer for up to 4 months. When you’re ready to enjoy it, thaw the sauce in the fridge overnight and reheat it on the stove over medium heat, stirring occasionally for an even warmth.
I have allergies; can this mole sauce be adjusted?
Of course! This Mexican mole sauce is versatile and can be tailored to fit dietary needs. For instance, if you have nut allergies, you can easily replace nuts like sliced almonds with sunflower seeds. To ensure it’s gluten-free, check that the chocolate and any packaged ingredients you use are certified gluten-free.
What do I do if my mole sauce is too thick?
Don’t worry! If your Mexican mole sauce turns out too thick, simply add a splash of chicken broth or water to achieve your desired consistency. Stir it well while heating on low—this should loosen it up while preserving the rich flavors. Just remember to taste and adjust the seasonings afterwards!
Savory Mexican Mole Sauce: A Comfort Food Classic
Ingredients
Equipment
Method
- In a heavy pot, warm 2 tablespoons of olive oil over medium heat.
- Add the chicken pieces, sauté for about 3-4 minutes on each side until golden brown, then reserve the juices.
- Pour 3 cups of chicken broth and 3 cups of orange juice into the pot. Bring to a boil, then reduce heat and cover. Simmer for 25 minutes until chicken is fully cooked, then shred chicken.
- In another pot, sauté 2 medium chopped onions until golden brown, about 12 minutes.
- Add ¼ cup of pumpkin seeds, ⅓ cup of sliced almonds, and 8 cloves of minced garlic; cook for another 1-2 minutes.
- Add the dried chiles and sauté for about 2-3 minutes, then pour in the chicken broth mixture, add cinnamon stick, bay leaves, and raisins. Simmer for 30-35 minutes.
- Stir in 2 tablespoons of tomato paste, remove from heat, and add 3.1 oz of dark Mexican chocolate, allowing it to melt. Blend until smooth.
- Mix shredded chicken with mole sauce, taste, and adjust seasoning. Top with fresh cilantro if desired.