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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 And though it is thought that mole was originally made without chocolate, the addition of a rich, dark, Mexican chocolate is the new normal.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.
What is the final volume of the mole sauce? I would like to make it and fereeze in jars.
Great question! My batches typically yield about 8-10 cups of sauce (roughly 4-5 pint jars), but that’s only an approximation – your final volume will vary with simmer time, how vigorously it reduces, and how smooth/thick you blend it. For freezing, let it cool completely, leave about 1 inch of headspace in the jars, and it keeps well for up to 4 months.
great job
Thanks Chef Joseph 🙂
love, love, love this recipe!!!!
I’m so glad you loved it!
Interesting version of MOLE, but very similar to my granny & mom’s recipe. They used ripe bananas or strawberries, bread or toasted tortillas. I love w/ Abuelitas Mez. choc. tablets. Going to try this version, looks delish.
I’m glad to hear that this mole sauce recipe reminds you of the one your granny and mom used to make! Adding ripe bananas, strawberries, bread, or toasted tortillas sounds like a wonderful family tradition. I hope you find this version just as delightful, especially with the Abuelita’s Mexican chocolate tablets – I’d love to hear how it turns out for you!
About the Pasilla chiles: 5 oz? Really? My whole package was 2 oz before I opened it for another recipe. The bag of pasillas the recipe linked to on Amazon was only 4 oz and it looked like a huge bag o’ chiles. I used all I had, which was a skosh over 1 oz, left the seeds in all the chiles, including the ancho and adobo, and wound up with a dish that was both delicious and really fiery. And I have a pretty high heat tolerance.
Anyone else ever ask this?
It sounds like you managed to create a deliciously fiery mole with the chiles you had on hand! The quantity of 5 ounces for pasilla chiles in the recipe is a general guideline and can definitely vary based on personal heat tolerance and the intensity of the chiles themselves, which can differ by brand and batch. It’s great to hear that you adapted the recipe to suit your taste and still enjoyed the results. Thanks for your feedback, I’m glad you liked the end result!
I made the recipe last night and it was amazing!!! I do have one question though, the cinnamon stick…do you take it out or do you puree it along with everything else in the pot? But I love this recipe–the flavors are amazing and so worth the prep time for all of the ingredients. Thank you for such a great recipe!
Yes, the cinnamon stick is pureed with everything else 🙂
We loved the complexity of the sauce, it is soooo good!
Thank you so much! I’m thrilled to hear that you enjoyed the complexity of the chicken mole sauce. It’s always a joy to know that the flavors came together just right for you. If you have any more feedback or need tips for other dishes, feel free to ask. Happy cooking!
Is it possible to make this recipe in a slow cooker?
I haven’t tried making this recipe in a slow cooker yet, but here’s what I would do: Brown the chicken if desired, then combine it with the mole sauce ingredients in the slow cooker, cooking on low for 4-6 hours or on high for 2-3 hours. Before serving, adjust the seasoning and sauce thickness to ensure it’s rich and flavorful.
Thank you! Will give it a try! How long can you keep this in the freezer?
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.
First time making Molè. Excellent recipe. Thank you!
Thanks, Amie 🙂
I’ve never liked mole before but it’s my moms favorite dish so I thought I’d be nice this Christmas and make it for her…..WOWEE WOW. This is delicious but also wildly addictive, I kept grabbing chunks of chicken and dipping it while I was finishing other tasks in the kitchen. Next day, I was dipping chips like it was salsa and then I finally broke down and slathered it on a flour tortilla with cilantro. I can’t believe how tasty it is and I’m not a fan of most of the ingredients lol!
My question is how did y’all get a smooth consistency? Mine is chunky like a texturey almond butter and I used a blender, immersion blender, and finally food processor and no luck. I tried pushing through a sieve but all the flavor was in the chunky paste so I mixed it all together again.
The key to achieving a smooth mole sauce often lies in using a high-quality blender. A Vitamix, known for its powerful blending capabilities, can make a significant difference. Its strong motor and high-speed blades are designed to handle the tough ingredients in mole more efficiently. This results in a much smoother and more consistent texture, which might be exactly what you need to perfect your sauce. Investing in a good blender like a Vitamix can streamline the process and deliver the smooth, rich texture you’re aiming for in your mole.