Authentic Mole Sauce Recipe

Vegetable oil: Used as the base for sautéing the aromatics, adding a neutral flavor.

Onion: Provides a savory foundation and depth to the sauce.

Garlic: Adds a pungent and aromatic flavor.

Chicken broth: Creates a rich and flavorful liquid base for the sauce.

Dark chocolate: Contributes a deep, bittersweet flavor that balances the spices.

Ground cumin: Adds a warm, earthy note to the sauce.

Ground cinnamon: Provides a sweet and spicy undertone.

Dried oregano: Adds a hint of herbal flavor.

Salt: Enhances all the flavors in the sauce.

Peanut butter: Adds creaminess and a subtle nutty flavor.

Raisins: Contribute a touch of sweetness to balance the savory elements.

Dried ancho chilies: Essential for the authentic smoky and slightly sweet flavor of mole.

When preparing this authentic mole sauce, it's crucial to properly toast the ancho chilies before adding them to the pot. Toasting the chilies in a dry skillet over medium heat for a few minutes until they become fragrant will enhance their flavor and add a deeper, smoky complexity to your sauce. Be careful not to burn them, as this can impart a bitter taste. Once toasted, you can proceed to seed and chop them as directed in the recipe.

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

• onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can add a subtle complexity to the sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth makes the dish suitable for vegetarians and adds a different depth of flavor.

• dark chocolate - Substitute with unsweetened cocoa powder: Unsweetened cocoa powder can provide the same rich chocolate flavor without added sugar.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly more citrusy.

• ground cinnamon - Substitute with ground allspice: Ground allspice offers a similar warmth and complexity to the dish.

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

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor of the sauce.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, suitable for those with peanut allergies.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slight tartness that can add an interesting twist.

• dried ancho chilies - Substitute with dried guajillo chilies: Dried guajillo chilies have a similar mild heat and fruity flavor, making them a good alternative.

• Allow the mole sauce to cool completely to room temperature before storing. This prevents condensation from forming inside the container, which can dilute the sauce and affect its flavor.
• Transfer the mole sauce to an airtight container. Glass jars or BPA-free plastic containers with tight-fitting lids work best to maintain freshness.
• Label the container with the date of preparation. This helps you keep track of how long the sauce has been stored.
• Store the mole sauce in the refrigerator if you plan to use it within a week. The sauce will stay fresh for up to 7 days when properly refrigerated.
• For longer storage, freeze the mole sauce. Portion the sauce into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• When using freezer bags, lay them flat in the freezer. This not only saves space but also allows the sauce to freeze and thaw more evenly.
• To thaw frozen mole sauce, transfer it to the refrigerator and let it thaw overnight. For a quicker method, place the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.
• Reheat the mole sauce gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the sauce has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.
• Avoid reheating the mole sauce in the microwave, as this can cause uneven heating and may alter the sauce's texture and flavor.

• Stovetop Method:

  1. Pour the leftover mole sauce into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the sauce has thickened too much, add a splash of chicken broth or water to reach the desired consistency.
  4. Continue to heat until the sauce is warmed through, approximately 10-15 minutes.

• Microwave Method:

  1. Transfer the mole sauce to a microwave-safe container.
  2. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If the sauce is not heated evenly, continue to microwave in 30-second intervals, stirring each time, until fully warmed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the mole sauce in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Heat in the oven for about 20-25 minutes, stirring halfway through to ensure even heating.
  4. If the sauce appears too thick, you can add a bit of chicken broth or water and stir to combine.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the mole sauce in the top pot of the double boiler.
  3. Stir occasionally, allowing the gentle heat to warm the sauce evenly.
  4. Heat until the sauce is hot and smooth, which should take about 15-20 minutes.

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

• Wooden spoon: Ideal for stirring the ingredients together to ensure they are well combined.

• Blender: Necessary for blending the mixture until smooth after it has simmered.

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

• Measuring cups: Essential for measuring the chicken broth and other liquid ingredients.

• Knife: Needed for chopping the onion and dried ancho chilies.

• Cutting board: Provides a safe surface for chopping the onion and dried ancho chilies.

• Heat-resistant spatula: Useful for scraping down the sides of the blender to ensure all ingredients are blended smoothly.

• Serving spoon: Used to serve the finished mole sauce over your chosen dish.

Prep ingredients in advance: Chop the onion and garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly blend the ancho chilies and raisins before adding them to the pot.

Simmer while multitasking: Let the mole sauce simmer while you prepare other parts of your meal.

Pre-measure spices: Have your cumin, cinnamon, oregano, and salt ready in small bowls.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.