There’s a comforting warmth that fills the kitchen when I start making my Authentic Mole Sauce. The sizzle of garlic and the deep, smoky aroma of toasting chiles instantly transport me to the bustling streets of Mexico, where mole is not just a dish, but a celebration of flavor. After a long day, I crave the richness of this sauce, knowing it will elevate any chicken or veggie dish to something truly special.
What I love about this mole recipe is its versatility; it’s not just for tacos or enchiladas but also makes for a fabulous drizzle over roasted vegetables or rice. The blend of spices, chocolate, and the subtle sweetness from prunes creates a symphony of taste that dances on the palate. Join me as we dive into this culinary adventure that transforms simple ingredients into an unforgettable meal, perfect for impressing friends and family alike. Let’s get cooking!
Why is Mole Sauce a Must-Try?
Comforting warmth: The moment the garlic sizzles, you’re transported to a realm of rich, complex flavors.
Versatile delight: Use this Mole Sauce not just for chicken but also over veggies, rice, or enchiladas—endless possibilities await!
Unique sweetness: Dried prunes add a subtle, intriguing sweetness that beautifully balances the spice.
Crowd-pleaser: Whether you’re impressing guests or savoring a cozy family dinner, this sauce steals the show every time.
Culinary adventure: Creating this sauce is as much about the journey as the destination—embrace the aroma, taste, and celebrate the vibrant essence of Mexican cuisine!
For more tips on using it, check out my serving suggestions for creating a complete meal.
Mole Sauce (Chicken Mole) Ingredients
For the Chicken
• Skinless Chicken Legs – Adds protein as the main dish; can substitute with thighs or another protein.
For the Mole Sauce
• Large White Onion – Provides sweetness and depth; substitute with yellow onion.
• Garlic Cloves – Adds flavor; adjust quantity to taste for your perfect zest.
• Salt – Enhances all flavors; use kosher salt for best results, adjusting to taste.
• Dried Chile Guajillo Peppers – Imparts a rich, deep flavor; can substitute with dried New Mexico chiles if unavailable.
• Dried Chile Ancho Peppers – Adds sweetness and complexity; consider blending with Pasilla for extra depth.
• Dried Chile Pasilla Peppers – Provides mild heat; adjust quantity according to your spice preference.
• Roma Tomatoes – Adds acidity and sweetness; substitute with canned tomatoes if fresh aren’t available.
• Dried Pitted Prunes – Enhances subtle sweetness and helps with sauce consistency; use dried figs as an alternative.
• Corn Tortillas – Helps thicken the sauce; don’t skip to achieve the classic texture essential for your mole sauce.
• Low-Sodium Chicken Broth – Base of the sauce, adds moisture and flavor; homemade broth can enhance taste.
• Abuelita Chocolate / Mexican Chocolate – Adds depth and balances heat; substitute with semi-sweet chocolate, adding more sugar if needed.
• Peanut Butter – Adds creaminess and depth; optional but highly recommended for authenticity.
• Granulated Sugar – Balances the heat and bitterness; can adjust based on personal taste.
How to Make Mole Sauce (Chicken Mole)
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Cook the Chicken: In a large pot, add skinless chicken legs, a large chopped onion, garlic cloves, and salt. Bring to a boil and let it simmer for about 15 minutes until the chicken is tender.
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Prepare Mole Sauce: While the chicken is cooking, preheat your oven to 475°F. Toast the dried Guajillo and Ancho peppers in the oven until fragrant, then soak them in warm water to soften.
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Roast Vegetables: On a baking sheet, place the Roma tomatoes and remaining onion slices. Roast until they are dark brown, which should take about 20 minutes, adding a depth of flavor to the sauce.
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Blend Ingredients: In a blender, combine the roasted tomatoes, onions, prunes, corn tortillas, and chicken broth. Blend until smooth, ensuring all ingredients are well mixed.
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Simmer Sauce: Pour the blended mixture into a pot and strain if desired. Add more chicken broth and bring to a gentle simmer for 30-45 minutes, stirring occasionally until the sauce thickens.
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Finish Sauce: Stir in the Abuelita chocolate, peanut butter, and sugar. Taste and adjust seasoning as needed, making it as sweet or spicy as you like.
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Serve: Pour the rich mole sauce over your cooked chicken legs and garnish as desired, ready to impress family or guests.
Optional: Garnish with fresh cilantro for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mole Sauce
Fridge: Store your Mole Sauce in an airtight container for up to 5 days. Make sure it cools to room temperature before sealing to avoid condensation.
Freezer: For longer storage, freeze the Mole Sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat your mole sauce on the stove over low heat, stirring occasionally. Add a splash of chicken broth to restore its silky texture.
Versatility: This Mole Sauce (Chicken Mole) is perfect for making ahead, allowing you to enjoy its rich flavors whenever you crave a cozy meal!
Expert Tips for Mole Sauce
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Toast Chiles Evenly: Ensure you toast the chiles uniformly to unlock their essential flavors; uneven toasting can lead to a bitter taste in your mole sauce.
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Mind the Stains: Mole can be messy! Wear an apron and use non-porous utensils to avoid stubborn stains while preparing your mole.
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Taste and Adjust: As you mix, continuously taste your mole sauce, adjusting the sweetness and saltiness to match your personal preferences.
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Choose Quality Ingredients: High-quality chocolate and fresh spices make a significant difference in the flavor of your mole sauce, so prioritize these when shopping.
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Let It Rest: Allow the mole to sit for a few hours or overnight in the fridge to enhance its flavors; it often tastes even better the next day!
Make Ahead Options
These Mole Sauce (Chicken Mole) preparations are perfect for busy weeknights! You can make the mole sauce up to 3 days in advance, allowing the flavors to meld beautifully. Simply prepare the sauce as instructed, let it cool, then transfer it to an airtight container and refrigerate. To maintain that rich, silky texture, give it a gentle reheat on the stove, adding a splash of water or broth if needed. When you’re ready to serve, cook your chicken legs and pour the reheated mole sauce over them for an effortless and luxurious meal that tastes just as delicious as when freshly made!
Mole Sauce Variations
Discover how to make this flavorful recipe uniquely yours! There’s a world of delicious possibilities waiting for you to explore.
- Vegetarian Option: Substitute chicken with hearty vegetables like zucchini and bell peppers for a satisfying meatless dish.
- Pork Mole: Try using pork shoulder in place of chicken for a rich and tender twist that melts in your mouth.
- Spicy Kick: Add more dried chiles to amp up the heat or mix in some fresh jalapeños for an extra layer of flavor.
- Smoky Notes: Incorporate a touch of smoked paprika to deepen the smoky undertones of your mole sauce—a flavor explosion!
- Nutty Flavor: Blend in roasted almonds or cashews for added crunch and a delicate nutty taste that complements the sauce beautifully.
- Cocoa Twist: Experiment with different types of chocolate, like dark or milk chocolate, to create varying levels of sweetness and richness.
- Fruit Variation: For a fruity twist, mix in some diced mango or apricots during the blending stage for a delightful sweetness that balances the spices.
- Creamy Addition: Stir in a dollop of sour cream or Greek yogurt right before serving to mellow the flavors and add creaminess.
Feel free to mix and match these ideas to turn your mole sauce into a custom creation that you and your loved ones will adore!
What to Serve with Mole Sauce (Chicken Mole)?
Elevate your meal experience by pairing flavors and textures that perfectly complement the deep richness of this exquisite sauce.
- Homemade Corn Tortillas: Their warm, soft texture is perfect for scooping up the mole, adding a delightful homemade touch.
- Mexican Rice: Fluffy and slightly seasoned, this classic side absorbs the intense flavors of mole, making every bite a joy.
- Grilled Vegetables: Charred seasonal veggies add a smoky sweetness that balances the sauce’s complexity, making it an ideal pairing.
- Refried Black Beans: Creamy and hearty, these beans provide a satisfying contrast while adding additional protein to your meal.
- Sliced Avocado: Its cool, buttery texture offers a refreshing contrast, enhancing the overall flavor profile of the dish.
- Chili Lime Slaw: The zesty crunch of this slaw cuts through the richness of the mole, adding brightness and a delightful texture.
- Chilled Horchata: This sweet, cinnamon-infused beverage complements the spicy notes of mole, quenching your thirst perfectly.
- Mexican Chocolate Flan: For dessert, this silky custard not only matches the mole’s flavor but leaves you with a sweet finish to your meal.
- Pineapple Salsa: The sweetness of fresh pineapple with a hint of cilantro adds a burst of freshness that contrasts beautifully with the richness of the mole.
- Spicy Chocolate Stout: For the adventurous, pairing with this beer enhances the dark chocolate notes of mole while providing a creamy mouthfeel.
Mole Sauce (Chicken Mole) Recipe FAQs
How do I select the best dried chiles for my mole sauce?
Absolutely! When choosing dried chiles like Guajillo, Ancho, and Pasilla, look for those with vibrant colors and no signs of dark spots. They should feel slightly pliable, not brittle. If possible, smell them—fresh chiles will have a fragrant aroma. Remember, you can also adjust the variety to suit your taste; for example, if Guajillos are hard to find, New Mexico chiles can work as a substitute.
What’s the best way to store leftover mole sauce?
To keep your mole sauce fresh, transfer it to an airtight container after it cools to room temperature. In the fridge, it can last up to 5 days. Always remember to check for any signs of spoilage, like off smells or changes in texture, before using it.
Can mole sauce be frozen? If so, how?
Yes, very! To freeze mole sauce, ladle it into freezer-safe containers or silicone bags, making sure to leave some space at the top for expansion. Label and date them, then pop them into the freezer where they can stay good for up to 3 months. When ready to use, thaw it in the refrigerator overnight, then gently reheat on low, adding a bit of chicken broth for desired consistency.
What can I do if my mole sauce is too spicy?
If you find your mole sauce has turned out spicier than anticipated, don’t worry! You can mellow the heat by adding a little more sugar, chocolate, or even some coconut milk to balance the flavors. If you’re inclined, try whisking in a bit of sour cream or yogurt when serving, as it can help cool it down.
Are there any dietary considerations I should be aware of?
Great question! This mole sauce can be made vegetarian by substituting the chicken with veggies or beans, and using vegetable broth in place of chicken broth. For allergies, make sure to check for common allergens in ingredients like nuts and chocolate. If cooking for pets, avoid any chocolate in the sauce, as it is toxic to them.
How can I enhance the flavor of my mole sauce further?
For a richer flavor, consider letting your mole sit for several hours, or better yet, overnight; this allows the flavors to meld beautifully. You can also experiment by adding toasted nuts like almonds or hazelnuts for added depth. When you’re ready to serve, fresh cilantro or a squeeze of lime can brighten the dish, making it irresistibly delicious!
Mouthwatering Mole Sauce for Irresistible Chicken Mole
Ingredients
Equipment
Method
- Cook the Chicken: In a large pot, add skinless chicken legs, a large chopped onion, garlic cloves, and salt. Bring to a boil and let it simmer for about 15 minutes until the chicken is tender.
- Prepare Mole Sauce: While the chicken is cooking, preheat your oven to 475°F. Toast the dried Guajillo and Ancho peppers in the oven until fragrant, then soak them in warm water to soften.
- Roast Vegetables: On a baking sheet, place the Roma tomatoes and remaining onion slices. Roast until they are dark brown, about 20 minutes.
- Blend Ingredients: In a blender, combine the roasted tomatoes, onions, prunes, corn tortillas, and chicken broth. Blend until smooth.
- Simmer Sauce: Pour the blended mixture into a pot and strain if desired. Add more chicken broth and simmer for 30-45 minutes, stirring occasionally until the sauce thickens.
- Finish Sauce: Stir in the chocolate, peanut butter, and sugar. Taste and adjust seasoning as needed.
- Serve: Pour the rich mole sauce over your cooked chicken legs and garnish as desired.