Easy Mole Sauce


Mole comes from the Aztec word molli, meaning “concoction” or “sauce.” Mole is a rich, complex sauce bursting with layer upon layer of flavor. A treasured dish of Mexico is one of my family’s favorites. Each region in Mexico stakes claim to have its own mole style.

Most Moles contain some of the following ingredients: Chiles, raisins or dried fruit, corn tortillas, bread, spices, herbs, fresh fruits, nuts, seeds, onion, garlic, broth and chocolate.

Is it possible to make mole with 10 ingredients and in less than 45 minutes? Yes, with a few easy steps and quick shortcuts.

1. Begin with the corn tortillas. Instead of adding to our cooking time to fry the tortillas. Purchase tostadas that are baked. These are usually located in the bread aisle and make for a great substitution. If tostadas are not available in your store use a quality tortilla chip.

2. Browse you produce section for prechopped onion and garlic or take a little extra time over the weekend to chop you own. Place in the fridge until ready to use.

3. Instead of roasting our seed and nuts we will incorporate peanut butter to save time with still achieving that creamy texture that mole is famous for.

4. To reconstitute the chiles a little quicker we turn to our microwave.


How can you use your mole sauce?

Drizzled over chicken cutlets, turkey or even pork. Why not dip corn or flour tortillas in your mole sauce and stuff them with cheese for emmoladas. Or use the sauce in quesadillas. Toss with pasta or even blend with cheese for nachos.

This recipe was originally published at Sweet Life

Easy Mole Sauce

by Vianney Rodriguez

Makes 6 cups


4 dried ancho chiles
2 cups chicken stock
3 corn tortillas baked or fried
2 medium onion, diced
3 garlic cloves minced
7 tbsp peanut butter
1 tsp cumin
1 tsp oregano
4 Mexican chocolate discs (I prefer Ibarra’s)
Olive oil
Salt & pepper


In a microwave safe bowl place chiles and cover with water. Microwave on high for 3 minutes.

Drain, remove stem and seeds. Set aside. Break tortillas into pieces and place in blender.

In a large saucepan over medium high meat add 2 tbsp olive oil. Add onion and a pinch of salt.

Cook until soft, about 4 minutes. Add garlic and cook another 2 minutes, being careful not to burn garlic.

In a blender with tortillas add onion, garlic, chiles, peanut butter, chicken stock, cumin and oregano.

Blend until smooth. Season with salt and pepper. Return blended mix to large saucepan and simmer for 10 minutes on medium high.

Reduce heat and add chocolate. Cover and simmer 10 minutes.

Allow to cool and store in fridge for up to 1 week. Mole can be frozen for up to 3 three months.

This recipe and many more can be found over at Sweet Life, where we focus on our heritage, culture and good eats.

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