If you’ve ever wanted to master a classic Mexican favorite without all the fuss, this Easy Mole Sauce Recipe is your new best friend. Rich, deeply flavorful, and just the right balance of smoky, sweet, and spicy, this sauce transforms simple chicken enchiladas or grilled meats into a soul-satisfying meal. What’s truly amazing is how approachable this recipe is—packed with straightforward ingredients and steps that make creating authentic-tasting mole at home genuinely enjoyable and stress-free. Trust me, once you get a taste, this easy mole sauce will be on repeat in your kitchen.
Ingredients You’ll Need
This Easy Mole Sauce Recipe calls for simple yet bold ingredients, each bringing something unique to the table that builds those layers of complex flavor and luscious texture.
- Olive oil: Provides a smooth base to sauté the onions and garlic, adding subtle richness.
- Diced sweet onion: Adds natural sweetness and depth to the sauce.
- Garlic cloves: Finely minced for a pungent, aromatic punch that lifts the sauce.
- Chili powder: Offers smoky heat, choose mild or mixed to suit your taste.
- Cumin: Brings earthy warmth that’s signature in mole sauces.
- Cinnamon: Just a touch to hint at sweet spice complexity.
- Coriander: Adds a fresh, citrusy undertone balancing richness.
- Cloves: Provides a subtle, warm spice that’s unmistakably cozy.
- Salt: Enhances all flavors, of course.
- Black pepper: Adds sharpness and a little kick.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Chicken broth: The liquid component that carries the flavors and makes the sauce silky.
- Chipotle peppers in adobo sauce: Imparts smoky heat and tangy kick that gives mole its signature depth.
- Almond or peanut butter: Adds creamy texture and a subtle nutty sweetness.
- Raisins: Give surprising bursts of natural fruity sweetness.
- Unsweetened cocoa powder: The secret ingredient that rounds out the savory and sweet profiles perfectly.
How to Make Easy Mole Sauce Recipe
Step 1: Sauté Onions and Garlic
Start by warming olive oil in a medium saucepan over medium heat. Toss in the diced sweet onions and cook them gently for 3 to 4 minutes until they become translucent and soft. The sweetness of the onions is the flavor backbone here, so take your time. Add the finely minced garlic and cook for just 30 seconds more until you can really smell that fragrant garlic aroma filling your kitchen.
Step 2: Mix the Aromatic Spices
While your onions are sizzling, whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper in a small bowl. This dazzling blend creates the complex flavor symphony that makes mole so unique. The cinnamon and cloves add surprising warmth that elevates the sauce beyond ordinary.
Step 3: Toast Spices and Make a Roux
Reduce the heat to low and add your spice mix to the pan along with the cornstarch. Stir constantly for about a minute until the spices become fragrant — this step toasts them lightly, unlocking deeper flavors. Immediately pour in half a cup of chicken broth to deglaze the pot, scraping the bottom gently to loosen any golden bits. This mix forms the heart of your mole base.
Step 4: Blend Everything Smooth
Transfer the onion and spice mixture to a food processor or high-speed blender. Add the chipotle peppers with their sauce, almond or peanut butter, raisins, cocoa powder, and the remaining chicken broth. Blend for 1 to 2 minutes until completely smooth. This silky texture is what makes mole irresistibly luscious—no graininess, just pure, velvety goodness.
Step 5: Simmer to Develop Flavors
Pour your smooth sauce back into the saucepan and bring it to a boil over high heat. Then reduce to a low simmer and cook uncovered for 15 minutes, letting it reduce by nearly half. The sauce will thicken and concentrate in flavor, becoming the rich and decadent mole you’ll love spooning over all your favorite dishes.
Step 6: Ready to Serve or Store
Your easy mole sauce is done! You should have about 2 ¼ cups of deeply flavorful, smooth mole ready to elevate any meal. Use it immediately to impress with Chicken Mole Enchiladas or let it chill in the fridge for up to 4-5 days for a quick sauce fix whenever you want.
How to Serve Easy Mole Sauce Recipe
Garnishes
Fresh garnishes bring brightness and a pop of texture to the deep, rich mole sauce. Consider sprinkling chopped fresh cilantro or toasted sesame seeds on top for color and a slight crunch. A squeeze of fresh lime juice brightens the sauce, balancing the smoky and sweet notes beautifully.
Side Dishes
Classic side dishes like fluffy Mexican rice and warm corn tortillas pair perfectly with this mole. You could also serve it with roasted vegetables or simply over grilled chicken for a wholesome, satisfying meal that highlights the sauce’s incredible versatility.
Creative Ways to Present
Think beyond just serving mole over chicken. Drizzle it over roasted sweet potatoes, use it as a dip for fresh veggie sticks, or even jazz up tacos or enchiladas. This Easy Mole Sauce Recipe is a crowd-pleaser that can adapt to many dishes, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover mole sauce keeps beautifully in an airtight container in the refrigerator for up to 4-5 days. It’s perfect for meal prep and quick dinners later in the week without compromising flavor or texture.
Freezing
If you want to keep mole sauce longer, freezing is a great option. Portion it into freezer-safe containers or bags and it will stay fresh for up to 3 months. Just thaw overnight in the fridge when you’re ready to use it.
Reheating
To reheat, gently warm the sauce on low heat in a saucepan, stirring occasionally to prevent sticking. If the sauce seems too thick after reheating, add a splash of chicken broth to loosen it back up to that silky consistency you love.
FAQs
Can I make this Easy Mole Sauce Recipe vegan?
Absolutely! Simply swap the chicken broth for vegetable broth, and use a plant-based butter or oil if you want extra richness. The rest of the ingredients are naturally vegan-friendly, making this sauce versatile for all diets.
How spicy is this mole sauce?
The heat level depends on your chipotle pepper choice. Using one chipotle pepper results in a mild smoky flavor with a gentle kick; adding two ups the heat. Adjust according to your preference, and remember you can always add more spice later!
Can I use peanut butter instead of almond butter?
Yes! Both almond and peanut butter work wonderfully in this recipe. Peanut butter offers a slightly stronger nutty flavor, but either will provide the creamy texture and subtle sweetness that mole needs.
What dishes pair best with this mole sauce?
The classic pairing is with chicken—especially chicken enchiladas—but this sauce also shines over pork, beef, or roasted vegetables. It’s fantastic drizzled on rice bowls or even as a dip for tortilla chips.
Is there a shortcut to make this sauce even faster?
While this recipe is quite quick already, you can use pre-minced garlic and pre-diced onions to save prep time. Also, keep the spices pre-mixed in a jar for next time. Just remember that taking the time to toast the spices properly really elevates the flavor!
Final Thoughts
This Easy Mole Sauce Recipe is a total game-changer for anyone craving rich, authentic Mexican flavors without hours in the kitchen. It’s approachable but packed with complexity, making it a staple for weeknight dinners or special occasions. I can’t wait for you to try it and experience how simple ingredients transform into a soulful, unforgettable sauce. Happy cooking!
Print
Easy Mole Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This easy mole sauce recipe combines a rich blend of spices, chipotle peppers, peanut butter, and cocoa powder to create a smooth and flavorful Mexican classic. Ready in under 30 minutes, it’s perfect for drizzling over chicken enchiladas or as a versatile sauce for various dishes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 4 garlic cloves (finely minced)
Spices and Seasonings
- 2 tablespoons chili powder (mild or mixed)
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- â…› teaspoon cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
Liquids and Add-ins
- 2½ cups chicken broth
- 1–2 chipotle peppers in adobo sauce (with sauce)
- 3 tablespoons almond or peanut butter
- ¼ cup raisins
- 2½ tablespoons unsweetened cocoa powder
Instructions
- Sauté Onion and Garlic: Add olive oil and diced sweet onion to a medium saucepan over medium heat. Cook for 3-4 minutes until the onion is translucent. Add minced garlic and continue cooking for another 30 seconds until fragrant.
- Mix Spices: In a small bowl, whisk together chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper thoroughly.
- Cook Spice Mixture: Reduce heat to low and stir in the mixed spices and cornstarch into the saucepan. Stir constantly for 1 minute to release aromas. Immediately pour in ½ cup chicken broth, scraping the bottom of the pan to dissolve any browned bits.
- Blend Ingredients: Transfer the onion and spice mixture to a food processor or high-speed blender. Add chipotle peppers with adobo sauce, almond or peanut butter, raisins, cocoa powder, and the remaining chicken broth. Blend for 1-2 minutes until completely smooth.
- Simmer Sauce: Pour the blended sauce back into the saucepan and bring it to a boil over high heat. Reduce to low heat and simmer uncovered for 15 minutes or until the sauce has thickened and reduced by almost half, yielding approximately 2¼ cups of mole sauce.
- Serve or Store: Use the mole sauce immediately with Chicken Mole Enchiladas or refrigerate in an airtight container for 4-5 days.
Notes
- Adjust chipotle peppers according to desired heat level.
- Almond butter can be substituted with peanut butter depending on preference or allergies.
- For a vegan version, substitute chicken broth with vegetable broth.
- Use a high-speed blender for the smoothest sauce texture.
- Mole sauce thickens as it cools, reheat gently before serving.
