Homemade Mole Sauce Recipe
Mole sauce is one of the most iconic and flavorful sauces in Mexican cuisine, beloved for its rich, complex flavors and smooth, velvety texture. This Homemade Mole Sauce recipe is the perfect way to bring authentic Mexican flavors to your kitchen, using simple ingredients that combine to create a savory, slightly smoky, and subtly sweet sauce that can be used to elevate any dish, from meats to vegetables. Mole pairs particularly well with chicken, but it’s versatile enough to work with a variety of proteins and even grains.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chipotle peppers | 2 |
| Onion (sliced) | 1 |
| Garlic cloves | 2 |
| Tomatoes | 2 |
| Raw peanuts (Moongphali) | 1 tablespoon |
| Star anise | 1 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Dark chocolate (broken into pieces) | 2 inches |
| Dried oregano | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Raisins | 1 tablespoon |
| Makki Ka Atta (Yellow Cornmeal Flour) | 1 tablespoon |
| Butter | 1 tablespoon |
| Chicken stock | 1 cup |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~80 |
| Protein | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Sodium | 150 mg |
| Sugars | 4 g |
Note: The nutritional information is an estimate and can vary depending on specific ingredient brands and preparation methods.
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 60 minutes |
| Total | 70 minutes |
Servings
This recipe yields approximately 4 servings of mole sauce, making it perfect for a small family or group. The sauce can also be stored for later use or frozen for future meals.
Instructions
To create this rich and flavorful Homemade Mole Sauce, follow these step-by-step instructions that take you from roasting tomatoes to simmering a thick, flavorful sauce:
-
Roasting the Tomatoes:
- Begin by heating a saucepan with a little oil. Once hot, add the whole tomatoes and roast them until the skin starts to brown slightly.
- Meanwhile, preheat your oven to 180°C (350°F) and place a foil sheet on a baking tray.
- Once the tomatoes have browned, remove them from the heat and transfer them to the foil-lined tray. Drizzle them with a little olive oil, cover with the foil, and roast them in the oven for 15 minutes. This step will intensify the flavors and soften the tomatoes.
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Preparing the Onion-Garlic Paste:
- While the tomatoes are roasting, add more oil to the same pan and sauté the sliced onions and garlic cloves. Cook them until softened and aromatic.
- Once cooked, turn off the heat and allow the onion and garlic mixture to cool down. Transfer this cooled mixture to a blender or food processor. Add the star anise, cloves, cinnamon stick, and raisins. Add a splash of water and blend until you have a smooth paste. Set this paste aside.
-
Blending the Tomatoes and Peanuts:
- Remove the roasted tomatoes from the oven, peel off the skins, and chop them roughly.
- Add the roasted tomatoes to the blender along with the toasted peanuts and chipotle peppers. Blend again until everything forms a smooth paste. Set this paste aside.
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Making the Roux:
- In a clean pan, melt the butter over medium heat. Once melted, add the makki ka atta (yellow cornmeal flour) and whisk continuously to form a roux. Cook the roux for about 2 minutes until it turns slightly golden.
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Creating the Mole Sauce:
- Slowly add the chicken stock to the roux, whisking continuously to avoid lumps. Stir until the sauce begins to thicken.
- Add both the onion paste and tomato paste to the pan and bring everything to a simmer. Stir well to combine all the flavors.
- Once the sauce has thickened, add the oregano, black pepper powder, and the broken pieces of dark chocolate. Stir until the chocolate is fully melted into the sauce, and the flavors meld together beautifully.
-
Simmer and Final Adjustments:
- Let the mole sauce simmer for 10 more minutes, stirring occasionally. Taste and adjust the seasoning with more salt if needed.
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Serving Suggestions:
- Once your Homemade Mole Sauce is ready, you can use it immediately to make a delightful Chicken Mole by drizzling it over roasted chicken or pairing it with your favorite protein.
- This mole sauce also pairs wonderfully with brown sweet corn rice for a complete Mexican-inspired meal.
Tips for the Best Mole Sauce:
- Roasting the Tomatoes: Don’t skip the roasting step, as it deepens the flavor and enhances the smokiness of the sauce.
- Adjust the Heat: If you prefer a spicier mole, you can increase the number of chipotle peppers or add a dash of hot sauce.
- Thickening the Sauce: If the mole is too thin for your liking, simmer it longer to allow it to reduce. Conversely, if it’s too thick, add more chicken stock to reach your desired consistency.
- Make Ahead: Mole sauce can be made in advance and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months, making it a great option for meal prep.
- Serve with Rice: For a traditional touch, serve your mole sauce over Mexican rice, or pair it with freshly made tortillas for dipping.
Conclusion
This Homemade Mole Sauce recipe brings the authentic, layered flavors of Mexican cuisine straight to your kitchen. With its combination of roasted tomatoes, rich spices, and a touch of dark chocolate, it’s the perfect sauce to enhance a variety of dishes. Whether you use it to make Chicken Mole or pair it with roasted vegetables or grains, this sauce is sure to become a staple in your culinary repertoire. Happy cooking!
