This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy<\/a>.<\/em><\/p>\n <\/p>\n Meet mole, the Mexican sauce that\u2019s a tasty blend of spices, from cumin\u2019s earthiness to chipotle\u2019s kick. What really sets it apart is the touch of cocoa powder added for a little sweet richness. It\u2019s the best blend of flavors, you\u2019re going to love it!<\/p>\n Looking for more homemade sauces to level up your favorite Mexican dishes? Try this red enchilada sauce<\/a>, green enchilada sauce<\/a>, or homemade salsa verde<\/a>!<\/p>\n If you\u2019ve never tried mole before, think of it as a fusion of sweet, smoky, and spicy. It\u2019s a velvety sauce made from ingredients you might not expect, like cocoa powder, chipotle peppers, and dates. I know the chocolate part may sound unusual, but trust me, it\u2019s that hint of richness that make mole sauce so good!<\/p>\n Now, what can you do with this magical mole sauce? It\u2019s a wonderful flavor enhancer, and works in so many different ways. It\u2019s awesome with grilled chicken, beef<\/a>, pork<\/a>, you name it. You can also pour it over enchiladas<\/a> or add a dollop to burritos or tacos for some extra flavor. You will be hooked after one taste! Be prepared to make this authentic mole sauce for every taco night.<\/p>\n Time to break out your spice rack, because mole sauce uses a lot<\/em> of them. It\u2019s what makes the flavor so delicious and complex! Exact measurements are in the recipe card below.<\/p>\n Making homemade mole sauce is really simple! Once you saut\u00e9 your vegetables, all you have to do is blend everything together and then warm it over the stove.<\/p>\n Homemade mole sauce is all about personal preference. So, feel free to customize and experiment until you find the perfect texture and blend of flavors!<\/p>\n <\/div>\n <\/p>\n Store leftover mole sauce in an airtight container or jar. It will stay good for 4-5 days in the refrigerator. The sauce will thicken as it sits, so reserve some chicken broth to mix in later.<\/p>\n To Reheat: <\/strong>Warm over the stove on medium heat, adding chicken broth if needed to thin out the mole sauce.<\/p>\n<\/div>\n<\/div>\n <\/div>\n <\/p>\n Here are a few more great recipes that will make all of your favorite Mexican dishes taste even better! They\u2019re easy to make and easy to store, so you can enjoy them whenever you need an extra boost of flavor.<\/p>\n<\/div>\n <\/div>\n <\/div>\n <\/p>\n Heat the olive oil in a medium-sized saucepan or skillet over medium heat.<\/span><\/p>\n<\/li>\n Add the diced onion and saut\u00e9 until the onions are translucent.<\/span><\/p>\n<\/li>\n Add the minced garlic and cook for 30 seconds.<\/span><\/p>\n<\/li>\n In a small bowl combine the chili powder, cumin, cinnamon, coriander, salt, and black pepper.<\/span><\/p>\n<\/li>\n Add the seasonings and cornstarch to the cooked onions. Stir to combine.<\/span><\/p>\n<\/li>\n Pour in \u00bd cup of broth and whisk to combined then remove from the heat.<\/span><\/p>\n<\/li>\n Add the skillet mixture to a food processor or a high-speed blender. Add the chipotle peppers, almond butter, dates, cocoa powder, and remaining broth.<\/span><\/p>\n<\/li>\n Blend until smooth making sure the dates and peppers blended thoroughly.<\/span><\/p>\n<\/li>\n Pour the sauce back into the saucepan and simmer, uncovered, for about 15 minutes. Add more chicken broth if needed to reach desired consistency.<\/span><\/p>\n<\/li>\n Use immediately or store covered in the refrigerator for up to 4-5 days. More broth may be needed to heat the sauce becuase it thickens as it cools.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serves: 8<\/span><\/p>\n Serving<\/span>1<\/span>g<\/span><\/span>Calories<\/span>51<\/span>kcal<\/span> (3%)<\/span><\/span>Carbohydrates<\/span>8<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>2<\/span>g<\/span> (3%)<\/span><\/span>Saturated Fat<\/span>0.4<\/span>g<\/span> (2%)<\/span><\/span>Polyunsaturated Fat<\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>1<\/span>g<\/span><\/span>Cholesterol<\/span>2<\/span>mg<\/span> (1%)<\/span><\/span>Sodium<\/span>625<\/span>mg<\/span> (26%)<\/span><\/span>Potassium<\/span>119<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Sugar<\/span>4<\/span>g<\/span> (4%)<\/span><\/span>Vitamin A<\/span>601<\/span>IU<\/span> (12%)<\/span><\/span>Vitamin C<\/span>1<\/span>mg<\/span> (1%)<\/span><\/span>Calcium<\/span>22<\/span>mg<\/span> (2%)<\/span><\/span>Iron<\/span>1<\/span>mg<\/span> (6%)<\/span><\/span><\/p>\n All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n Course <\/span>Sauce<\/span><\/p>\n Cuisine <\/span>Mexican<\/span><\/p>\n Keyword <\/span>mole sauce, mole sauce recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/div>\n![\"Mole](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/07\/mole_sauce-1200x1799.jpg\" "\\"Meet")
<\/figure>\nMexican Mole Sauce<\/h2>\n
What is Mexican Mole Made Of?<\/h2>\n
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How to Make Mexican Mole<\/h2>\n
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![\"6-photo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/07\/mole-sauce--1200x1200.png\" "\\"Meet")
<\/figure>\nCooking Tips<\/h3>\n
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![\"Closeup](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/07\/mole_sauce-1-1200x1799.jpg\" "\\"Meet")
<\/figure>\nStoring Leftovers<\/h3>\n
![\"2](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/07\/mole_sauce-3-1200x1799.jpg\" "\\"Meet")
<\/figure>\nMore Amazing Mexican Sauces and Dips<\/h3>\n<\/header>\n
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