Easy Mole Sauce is such a great addition to your favorite meals! We love Chicken Mole, and learning how to make this Homemade Mole Sauce has made all the difference for our best Mexican recipe!
What’s in Chocolate Mole Sauce
If you’re a Mexican food lover, you’re going to love this mole poblano! This easy mole recipe creates the most flavorful sauce. It’s made of adobo, chipotle, diced tomatoes, green chiles, peanut butter, chicken broth, chili powder, cinnamon, and chocolate that will make your taste buds dance!
- Olive oil: Olive oil helps give the sauce body, texture, and flavor.
- Onion & garlic: These veggies create a flavorful base for the sauce.
- Chipotle pepper: Chipotle peppers add a kick of heat to this tasty mole sauce.
- Adobo sauce: Full of rich flavors, adobo sauce adds a spicy, earthy, tangy, sweet, and smoky element to the sauce.
- Diced tomatoes with green chiles: The tomatoes and chiles add bright flavor and freshness to balance everything out.
- Peanut butter: We recommend using smooth peanut butter for this recipe for optimal texture.
- Chicken broth: Broth will help thin out the sauce and give it a more savory flavor.
- Spices: A combination of chili powder and cinnamon really elevates this sauce to the next level.
- Salt & pepper: Sea salt and black pepper help bring all the other flavors into the limelight.
- Chocolate: Make sure you use unsweetened chocolate, as sweetened will make the sauce overly sweet.
Insider Tip: Not sure which kind of chocolate to use? We recommend using Mexican chocolate for a more authentic mole sauce. If you can get your hands on some, it’s easy enough to make from scratch! Otherwise, any unsweetened chocolate will do just the trick!
Variations on Ingredients
Want to make a slightly different type of mole sauce? No problem! This recipe is simple to customize to your liking. For a more traditional mole sauce, you can use Mexican chocolate instead of unsweetened chocolate.
You can also fry some dried chiles in oil instead of using the canned option for a spicier mole sauce. Authentic mole sauce also incorporates dried fruit like raisins. So, don’t be afraid to play around with the flavors! There is a lot you can do with this tasty sauce.
Mole is a sauce that combines rich, earthy, and smoky flavors that can vary depending on where you have it. However, although the flavors can sometimes be different, the sauce’s texture should generally be thick rather than runny.
A bitter mole sauce can be the result of too much char on the ingredients. To prevent the bitter taste, leave some of the seeds in chipotle peppers. You could also add some more spice at the end and adjust the heat level to your liking.
Mole is often served with chicken. Especially the traditional Mexican dish called pollo en mole. It is also commonly served with enmoladas, an enchilada prepared with mole instead of salsa.
How to Store Easy Mole Sauce
Mole sauce is so easy to store and save for later. Simply place the sauce in an airtight container or glass jar and store it in the fridge for up to 2 weeks.
How to Freeze Leftover Mole Sauce
To freeze your easy mole sauce, place it into an airtight, freezer-safe container in the freezer for up to 2 months.
What to Serve with Mole Poblano
There is so much you can do with this easy mole sauce recipe. It’s perfect for adding a fun twist to any of your traditional Mexican dishes. Our favorite dishes to add it to are Pulled Pork Enchiladas, 10-Minute Black Bean Tostadas, and Easy Shrimp Tacos!
We all know a good Mexican dish isn’t complete without some traditional sides and drinks to really make it a party. This Mexican Street Corn, Restaurant Style Mexican Rice, and Best Margarita Recipe are perfect!
Easy Mole Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 chipotle pepper chopped
- 2 teaspoon adobo sauce from chipotle pepper can
- 14.5 ounces diced tomatoes with green chiles 1 can
- 4 tablespoons smooth peanut butter
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 ounces unsweetened chocolate
Instructions
- Place a pot over medium heat and add the oil
- Add the onion and garlic, stirring often for 5 minutes until softened and fragrant.
- Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
- Carefully pour the mixture into a high powered blender.
- Add the peanut butter, chicken broth, chili powder, cinnamon, salt and pepper. Blend until well combined.
- Return the mixture to the pot over medium heat. Cook to reduce for 15 minutes, stirring occasionally.
- Add the chocolate and stir until melted.
- Store in the fridge for up to 2 weeks in an airtight container and use for Chicken Mole when ready! Can also freeze for up to 2 months. Enjoy!
Aimee Shugarman says
Oh my gosh this was so flavorful. Will make again and again!
Becky Hardin says
Oh yay!!
Anna says
Just made this mole sauce and it is absolutely delicious! Thank you for sharing the recipe!
Becky Hardin says
Of course! I’m so glad you loved it
Suzy says
Perfect addition to my Cinco de Mayo menu!
Becky Hardin says
Thanks Suzy, I agree!
Beth Pierce says
I love how easy this is and right in time for Cinco de Mayo, too! I’ll have to give this a try!
Becky Hardin says
It’s SO GOOD
Kristyn says
Awesome! Thank you for sharing this! We eat a lot of Mexican food & this would be perfect with so many dishes! I am so excited to try it!
Becky Hardin says
Hope you love it!!
Ali says
Hi! Do you use regular chili powder, like you use in american chili recipes?
Becky Hardin says
Yes! Any regular chili powder will work!
Ulisses says
I’m allergic to peanuts can I use almond butter ?
Becky Hardin says
I haven’t tried that, but you can give it a shot!
Mindy says
This was so INCREDIBLY DELICIOUS!!! Thank you so much!! And yes super EASY compared to other Mole’ Recipe’s!
Becky Hardin says
Thanks for stopping by, Mindy!
Gina says
This is a delicious and easy Mole sauce. To mellow out the flavor of the. Chipotle, I added 2 tablespoons of honey and it balanced out the heat perfectly! Thank you for sharing this recipe!!
Becky Hardin says
Thanks for stopping by, Gina!