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Mexican Mole Sauce is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until smooth. Learn how to make this delicious chicken mole and serve it with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies.
Comforting, complex, and extremely versatile, Mole (pronounced moh-lay) is one of my very favorite Mexican cuisine classics. A labor of love to prepare, making your own homemade mole sauce is a million times worth the effort.
This recipe, while not 100 percent traditional, isn’t exactly fast and easy either. While one may expect to spend at least a day, if not days, to make the most traditional and authentic mole, you can expect to spend approximately 2 to 3 hours to get this awesome chicken mole recipe ready and on the table for you and your family to enjoy.
Aside from chicken, leftover mole sauce tastes fantastic with tostadas, chicken or veggie enchiladas, tacos, and burritos.
Table of Contents
What is Mole Sauce?
Mole is a Mexican chile sauce. While the exact origin of mole sauce is unknown, some argue that its origins date back to pre-Hispanic Mexico, to the time of the Aztecs. Others argue that mole sauce originated in Puebla or Oaxaca, Mexico.
Regardless of its origin, over the years, mole has been highly influenced by family tradition and local preference. Found in countless versions and varieties, mole sauce ranges in color, ingredient type, and amount of ingredients (some have well over 30 ingredients!), and consistency.
Mole poblano, native to the state of Puebla, is the most well-known of all mole varieties. Considered the national dish of Mexico, it comes packed with approximately 20 ingredients, including chocolate, and is often served over turkey.
Travel to the state of Oaxaca, Mexico, and you’ll find seven different types of mole: negro, colorado, amarillo, verde, chichilo, coloradito, and mancha manteles.
Regardless of origin, however, most mole sauces contain fruit, chili peppers, nuts, several different spices, and (sometimes) chocolate. And though it is thought that mole was originally made without chocolate, the addition of a rich, dark, Mexican chocolate is the new normal.
What Does Mole Sauce Taste Like?
What does mole sauce taste like? Is it spicy? sweet? sour?
The taste depends on what mole sauce you’re eating. Mole Verde (made with ingredients such as pepitas, parsley, green chilis like tomatillos, and jalapenos) will be much different from mole negro (which contains well over 30 ingredients, including chicken, beef, pork head, and chocolate).
This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. The taste is best described as somewhat spicy and bittersweet with earthy undertones. I would not consider this recipe to taste sweet.
Ingredients in Mole Sauce
So, the ingredients- there’s a lot of them. I know, you guys. And I know that the list may look totally intimidating. But DON’T RUN! If you love Chicken Molé, you’ll be so super happy you made your own sauce. And this recipe makes extra, so you can easily make several different dishes out of it.
It has been explained that the ingredients required to make mole can be grouped into 5 distinct classes: chilies, sour, sweet (fruits and sugar), spices, and thickeners (nuts, seeds, tortillas).
- Olive oil (or lard)
- Chicken
- Chicken broth or chicken stock
- Orange juice
- Garlic cloves
- Onions
- Pumpkin seeds and Almonds
- Cumin seeds
- Coriander seeds
- Whole anise seeds
- Cloves
- Dried pasilla chiles
- Dried negro chiles
- Dried ancho chiles
- Dried chipotle chiles
- Cinnamon stick
- Bay leaves
- Raisins
- Dried marjoram
- Dried thyme
- Dried oregano
- Tomato paste
- Dark Mexican chocolate (or just dark chocolate)
Where can I purchase all the ingredients to make homemade mole sauce?
Most major grocery stores will have most of the ingredients on this list, but probably not all of them. For me, I had to order several of the dried chilies online. However, if you have access to a Mexican market, you should be able to find everything you need there.
Is this recipe spicy?
This particular mole sauce can be quite spicy. Simple ways to mellow out the heat are by using fewer pasilla and chipotle chiles, or by cutting the pepper open and removing the seeds and the white ribs (wearing gloves is strongly recommended).
Dried chili substitutions
- Ancho chile pepper: substitute with Mulato chile or Pasilla chile
- For added heat: add 1-2 dried guajillo chiles
- Pasilla chile: the Pasilla chile is long, black, wrinkled, and a standard ingredient in nearly all mole sauces. Substitutes include ancho chile or Mulato chile. Note- it is common for ancho chiles to be mislabeled as pasillas.
Can you freeze mole sauce?
This recipe makes a generous amount of mole sauce. Thankfully, it freezes really well. Simply transfer leftovers to freezer-safe jars or containers and freeze for up to 4 months.
How to Make Mole Sauce
Once you’ve gathered all the ingredients, making this mole sauce recipe is actually quite easy. Decide whether you want to add chicken breasts, chicken thighs, or even a whole chicken for the meat, since the recipe starts by browning and cooking the chicken first.
You can easily do this the day before you make the sauce. Remember, however, that once the chicken is cooked, removed from the pot, and shredded, you want to reserve the leftover broth because it will be added to the mole sauce.
Once the chicken has been cooked, you’re good to start the sauce. The sauce takes about an hour or so to prepare and cook. There are quite a few ingredients involved, so I recommend getting everything together before getting started to prevent any confusion.
You’ll notice that I don’t add any salt to the sauce until the end. You are free to add as you go or add to taste at the end. Entirely up to you. Just keep in mind that this sauce will need some salt to help balance the flavor. How much is up to you and your taste buds.
Also, note that I didn’t include any added sweetener other than orange juice. If you find your mole to taste too spicy or “unbalanced,” try adding a couple of tablespoons of honey, maple syrup, or brown sugar – just be careful not to add too much.
Once your sauce has been simmered and pureed, you can use it however you’d like. Drizzle, dip, or completely smother. Add your chicken mole to tacos, enchiladas, tostadas, nachos, and bowls.
How to Serve with Chicken Mole
Whether you choose to shred your chicken and mix it with mole sauce or bake chicken and serve your sauce on the side, there is no wrong way to enjoy this amazingly complex Mexican classic.
Serve with a side of cilantro lime rice, Mexican rice, warm tortillas, and avocado for a simple and delicious anytime dinner (which easily doubles as a week of meal prep).
Add a side of homemade refried beans or drunken beans with poblanos, homemade salsa or pico de gallo, and my irresistible homemade guacamole.
Finally, let’s not forget the cocktails! Classic margaritas are my favorite, but Palomas are just as delicious and hugely refreshing.
Of course, mole sauce is delicious served with something as simple as a side of fried eggs, roasted vegetables, and corn tortillas.
More Mexican Favorites,
- Chicken Tortilla Soup Recipe
- Enchilada Sauce Recipe (How to Make Enchilada Sauce)
- Refried Beans (How to Make Refried Black Beans)
- Mexican Birria Recipe (How to Make Birria)
- Caldo de Pollo Recipe (Mexican Chicken Soup)
If you try making this Chicken Mole with Homemade Mole Sauce, please leave me a comment and let me know! I always love to hear your thoughts.
Chicken Mole with Homemade Mole Sauce
Equipment
- Professional-Grade Blender see notes
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 5 pounds bone-in, skin-on chicken, preferably whole chicken legs or a combination of thighs and drumsticks
- 3 cups low-sodium chicken broth
- 3 cups orange juice
For the Mole Sauce
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- ¼ cup sesame seeds
- ⅓ cup sliced almonds
- 8 cloves garlic, sliced
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1 teaspoon whole anise seeds, see notes
- 4 whole cloves
- 5 ounces dried pasilla chiles, stems removed, seeded if desired, torn into 1-inch pieces, and rinsed
- 1 ounce dried ancho chiles, stem removed, seeded (optional), torn into 1-inch pieces, rinsed
- 1 ounce dried chipotle chiles, stem removed, seeded (optional), torn into 1-inch pieces, rinsed
- 1 cinnamon stick
- 2 bay leaves
- ½ cup raisins
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 3.1 ounces dark Mexican chocolate, chopped
- salt and black pepper, to taste
For Serving
- sesame seeds
- Chopped fresh cilantro
Instructions
Cook the Chicken
- Brown the chicken. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches as needed, add the chicken skin-side down and cook for 3-4 minutes per side, or until lightly golden. The chicken will not be cooked through yet. Transfer to a plate and repeat with the remaining chicken.2 tablespoons olive oil, 5 pounds bone-in, skin-on chicken
- Simmer the chicken. Return the browned chicken and any accumulated juices to the pot. Add the chicken broth and orange juice and bring to a simmer. Reduce the heat to low, cover, and cook until the chicken is cooked through and reaches an internal temperature of at least 165°F.3 cups low-sodium chicken broth, 3 cups orange juice
- Reserve the cooking liquid. Transfer the chicken to a clean bowl or platter and set aside. Do not discard the cooking liquid. You will use it to make the mole sauce.
Make the Mole Sauce
- Cook the onions, nuts, seeds, and spices. Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onions and cook for 10-12 minutes, stirring often, until softened, golden, and beginning to caramelize. Reduce the heat to medium and add the sesame seeds, almonds, garlic, cumin seeds, coriander seeds, star anise, and cloves. Cook for 1-2 minutes, stirring continuously, until fragrant.1 tablespoon olive oil, 2 medium yellow onions, ¼ cup sesame seeds, ⅓ cup sliced almonds, 8 cloves garlic, 4 teaspoons cumin seeds, 4 teaspoons coriander seeds, 1 teaspoon whole anise seeds, 4 whole cloves
- Add the dried chiles. Stir in the pasilla, ancho, and chipotle chiles. Cook for 2-3 minutes, stirring frequently, just until the chiles begin to soften. Take care not to burn them.5 ounces dried pasilla chiles, 1 ounce dried ancho chiles, 1 ounce dried chipotle chiles
- Simmer the mole. Pour the reserved chicken cooking liquid into the saucepan. Add the cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano. Bring to a low boil, then reduce to a gentle simmer. Cover and cook for 30-35 minutes, or until the dried chiles are very soft.1 cinnamon stick, 2 bay leaves, ½ cup raisins, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 2 teaspoons dried oregano
- Add the tomato paste and chocolate. Stir in the tomato paste and cook for 1-2 minutes. Remove from the heat and add the chopped Mexican chocolate. Let sit for about 10 minutes, allowing the chocolate to melt and the mixture to cool slightly.2 tablespoons tomato paste, 3.1 ounces dark Mexican chocolate
- Blend until smooth. Remove and discard the bay leaves, but leave the cinnamon stick in the sauce. Working in batches as needed, carefully transfer the mixture to a high-powered blender and blend until completely smooth and velvety.
- Finish the mole. Pour the blended mole back into the pot and warm gently over low heat. Season with salt and black pepper to taste. The finished sauce should be thick, smooth, and easily spoonable.salt and black pepper
- Serve. Leave the cooked chicken pieces whole or shred the meat, then spoon the warm mole generously over the chicken. Garnish with sesame seeds and cilantro, if desired.sesame seeds, Chopped fresh cilantro
Video
Notes
- Making just the mole sauce: Skip the chicken steps and use 3 cups low-sodium chicken broth plus 2 cups orange juice in place of the reserved chicken cooking liquid. Begin with the onions and continue with the mole sauce as directed. No other changes are needed.
- For a milder mole: Remove the seeds and inner membranes from the dried chiles and reduce the amount of chipotle chile. I strongly recommend wearing gloves when handling the chiles.
- Whole spices: Remove and discard the bay leaves before blending. The cinnamon stick, star anise, cloves, cumin seeds, and coriander seeds are blended directly into the sauce.
- Chocolate substitution: If Mexican chocolate is unavailable, substitute an equal amount of good-quality dark or bittersweet chocolate, preferably around 60-70% cacao.
- Seasoning: I prefer to add the salt at the end, once the mole has been simmered and blended. Don’t skip it. Enough salt is important for balancing the sauce’s deep, complex flavors.
- Storage: Store the chicken and mole sauce separately in airtight containers in the refrigerator for up to 3-4 days. The mole sauce can be frozen separately for up to 3 months.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Second time making this tomorrow for about 15 people. Last Summer: I followed it about 98%. Here are my notes from last year:
I used ground cinnamon, Mexican Oregano, and Abuelita Dark Chocolate. The chicken prep was about an hour to brown it and the deseeding of the chiles was also about an hour so plan accordingly. I do think the times need to be adjusted.
I used full chicken breasts and then shredded-the feedback I got was less shredding and bigger chunks. I also wrote in my notes could use more salt and maybe a tad more sweetness so I will be adding some garlic salt this time around. I did have enough chicken leftovers for a few meals and about two mason jars of sauce alone.
I am planning on about 7 pounds of chicken this time and will report back!
Absolutely tasty and fun to make! Neighbors loved it and my husband asked me to make more after we had eaten the last in the freezer. Freezes really well. Again most amazing mole and blended up just like you said was super smooth and sliky. Yum! Thank you! Great recipe.
This is one of the most delicious things I’ve ever Made and I cook a lot. Thank you for sharing this extraordinary recipe- my entire family devoured it!
After reading a few other reviews, I removed the cinnamon stick and bay leaves before blending and made sure to leave each batch in the blender for longer than usual and the result was silky smooth perfect sauce
It was a bit bitter for my tastes in the end so I added some salt and sugar and that made it perfect!
Thanks for the delicious feedback and rating, Kiki 😀
Wow!! I have been dreaming of making mole since I had the best ever in Puerto Vallarta over 25 years ago! I have not tasted anything close to it since then. This is right up there! It was easy to make once I had all the ingredients laid out and in order on the counter top. I made half the recipe and now wished I had made all of it. Topped it off with a few toasted sesame seeds. Perfecto!!
YUM! After reading some of the reviews, I decided to strain the mole after blending it. It was so smooth and delicious. I needed a little salt for my taste but otherwise, a delicious sauce. I mixed it in with shredded chicken thighs and served it over rice and black beans. Big hit with the family. I also live that I have extra sauce to share and use again later. Definitely worth the effort.
You mention negro chiles in the ingredients list, but not in the actual recipe. Did you use negro chiles or only chipotle, ancho, and pasilla chiles? If so, how much of the negro chiles do you use?
In this version, I did not use Dried negro chiles, but they are an ingredient in various versions of mole 🙂
The recipe, as written in the recipe card, produces a beautiful mole as is.
Best homemade mole ever made. Thank you
Thanks for the best feedback and rating, Mimi 🙂
I made this recipe and it was pretty good. Next time, I’d exclude the cinnamon stick and use ground cinnamon. The stick did not crush completely in my food processor. Some of it stuck to the blade and it was wobbling the entire unit when trying to purée.
Absolutely delicious. After making this I’m not sure I will use the old reliable Dona Maria mole paste anymore. Thanks for posting
Is there a substitute for the almonds due to allergies?
While I have not tried this substitution, you can try Cashews or Pistachios 🙂