Authentic Mole Sauce Recipe

Vegetable oil: Used for sautéing the onions and garlic, providing a base for the sauce.

Onion: Adds a savory depth and sweetness when cooked.

Garlic: Enhances the flavor with its aromatic and pungent qualities.

Chicken broth: Provides a savory liquid base that helps meld the flavors together.

Dark chocolate: Adds richness and a hint of bitterness, essential for authentic mole.

Ground cinnamon: Contributes warmth and a sweet-spicy note.

Ground cumin: Adds an earthy, slightly spicy flavor.

Dried oregano: Brings a slightly bitter, aromatic flavor that balances the sauce.

Salt: Enhances all the other flavors in the sauce.

Peanut butter: Adds creaminess and a subtle nutty flavor.

Tomatoes: Provide acidity and a rich, tangy base for the sauce.

Raisins: Add a touch of sweetness and depth to the sauce.

When adding the dark chocolate to the mole sauce, ensure it is finely chopped so it melts evenly into the mixture. This will help achieve a smooth and velvety texture. Additionally, toasting the cumin and cinnamon in a dry pan before adding them to the sauce can enhance their flavors, giving the mole a deeper and more complex taste.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier option.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack the same depth of flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the sauce.

• dark chocolate - Substitute with unsweetened cocoa powder: Unsweetened cocoa powder can provide a similar depth of flavor without the added sugar.

• ground cinnamon - Substitute with allspice: Allspice can mimic the warm, spicy notes of cinnamon.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme can provide a similar earthy and slightly minty flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• peanut butter - Substitute with almond butter: Almond butter can be used for a different nutty flavor and is suitable for those with peanut allergies.

• crushed tomatoes - Substitute with tomato paste: Tomato paste can be diluted with water to mimic the consistency and flavor of crushed tomatoes.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and texture.

• Allow the mole sauce to cool completely before storing. This prevents condensation, which can lead to spoilage.

• Transfer the mole sauce to an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness.

• Label the container with the date of preparation. This helps you keep track of its shelf life.

• Store the container in the refrigerator if you plan to use the mole sauce within a week. The sauce will stay fresh for up to 7 days.

• For longer storage, consider freezing the mole sauce. Divide it into smaller portions to make thawing easier and faster.

• Use freezer-safe containers or heavy-duty freezer bags for freezing. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This ensures you know what’s inside and when it was made.

• When ready to use, thaw the mole sauce in the refrigerator overnight. This gradual thawing preserves the texture and flavor.

• Reheat the mole sauce gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water if the sauce is too thick.

• Enjoy the rich, complex flavors of your mole sauce over your favorite meat, vegetables, or rice dishes.

• Gently reheat the mole sauce on the stovetop over low heat. Stir occasionally to ensure even heating and prevent sticking. If the sauce thickens too much, add a splash of chicken broth or water to reach the desired consistency.

• Use a microwave-safe container to reheat the mole sauce in the microwave. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the sauce is heated through.

• Reheat the mole sauce in a slow cooker on the low setting. This method is perfect if you want to keep the sauce warm for an extended period. Stir occasionally and add a bit of chicken broth or water if the sauce becomes too thick.

• For a quick and even reheating, use a double boiler. Place the mole sauce in a heatproof bowl over a pot of simmering water. Stir frequently until the sauce is warmed through. This method helps prevent the sauce from burning or sticking to the pot.

• If you have a sous-vide machine, place the mole sauce in a vacuum-sealed bag and submerge it in a water bath set to 165°F (74°C). Heat for about 30 minutes or until the sauce reaches the desired temperature. This method ensures gentle and even reheating without altering the sauce's texture.

• Large pot: Used to heat the oil and cook the onions and garlic, as well as to simmer the mole sauce.

• Blender: Used to blend the cooked mixture until smooth.

• Wooden spoon: Used for stirring the ingredients to combine them well.

• Measuring spoons: Used to measure out the spices and other small quantity ingredients accurately.

• Measuring cups: Used to measure the chicken broth and other liquid ingredients.

• Knife: Used to chop the onions and mince the garlic.

• Cutting board: Used as a surface to chop the onions and mince the garlic.

• Can opener: Used to open the can of crushed tomatoes.

• Heat-resistant spatula: Useful for scraping down the sides of the pot and blender to ensure all ingredients are well incorporated.

Prep ingredients ahead: Chop the onion and garlic in advance to save time during cooking.

Use pre-made broth: Opt for store-bought chicken broth instead of making it from scratch.

Quick blend: Use an immersion blender directly in the pot to save the hassle of transferring to a blender.

Simmer efficiently: Cover the pot while simmering to speed up the cooking process.

Pre-measure spices: Measure out all your spices and peanut butter before you start cooking to streamline the process.