Shortcut Mole Sauce Recipe

There really is no one specific type of mole sauce – there are countless varieties, though most tend to include chiles, nuts, and chocolate among its many ingredients. Recipe developer Miriam Hahn has concocted a version that combines elements from various different types of mole so it doesn't represent any one specific style. This is also a bit of a shortcut version, she explains, as her mole is made with ground spices, pantry staples, and a canned chile pepper in place of the dried peppers. "Working with the dry peppers involves cooking them and then blending them along with similar steps for cooking tomatillos, so, lots of pans get dirty," she explains. Not an issue here!

One (perhaps unexpected) ingredient you will find in Hahn's mole is raisins. "I like using them," Hahn explains, "because, along with the sweetness, [they] add a nice texture when blended." Blended being the operative word here for those who are not raisin fans; you won't even know they're there, especially with all the other ingredients in the dish. Hahn tells us that this mole sauce has "a combination of sweet and spicy flavors" as well as a consistency that is "smooth, but thick."

Gather the ingredients for this mole sauce

As mole is a pretty complex sauce, you will need a number of ingredients — even for this simplified version. Dry seasonings used in this recipe include chili powder, cumin, oregano, cinnamon, and salt. You'll also need fresh garlic, an onion, canned chipotle peppers in adobo sauce, and some raisins. Other necessary ingredients include broth (Hahn uses veggie broth, but chicken broth works great here as well), cocoa powder, a neutral oil, flour, and almond butter. Hahn also notes that you can use peanut butter instead — or sunflower seed butter if you're allergic to nut butters.

Prepare the produce

Before you start cooking, you'll need to chop the onion and garlic. Heat the oil in a saucepan over medium-high, then sauté the aromatics for about 8 minutes until they are soft.

Cook the mole sauce

Stir the broth into the onions and garlic, then add the rest of the ingredients (yes, all of them!). Turn the heat down, then cover the pan and simmer the mole sauce for 10 minutes. At that point, turn the heat off and allow the sauce to cool.

Blend the mole sauce

Once the mole is cool, put it in a blender and purée everything until you're left with a smooth sauce. Hahn advises storing the mole in a lidded jar, adding that "it will last great for up to a week." As to how you can use it up within that time frame? Mole goes well with chicken, fish, or pork. It will also complement Mexican dishes such as enchiladas. "I have even used it [as a dressing] on taco salad," Hahn says.

Shortcut Mole Sauce Recipe
4.2 from 5 ratings
Mole typically involves a parade of ingredients, and this version is no different. But with some tricks, the process becomes a whole lot simpler.
Prep Time
Cook Time
mole sauce with enchiladas
Total time: 28 minutes
  • 1 tablespoon neutral oil (like vegetable or canola)
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups broth (vegetable or chicken)
  • 1 chipotle chile pepper (from a can in adobo)
  • ¼ cup raisins
  • 2 tablespoons cocoa powder
  • 1 ½ tablespoon all-purpose flour
  • 1 tablespoon almond butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  1. Heat the oil in a saucepan over medium-high.
  2. Sauté the onion and garlic for 8 minutes.
  3. Add the broth, chipotle, raisins, cocoa powder, flour, nut butter, chili powder, cumin, oregano, cinnamon, and salt. Stir to combine.
  4. Lower the heat to a simmer and cover the pan.
  5. Cook the sauce for 10 minutes.
  6. Let the mixture cool.
  7. Blend the sauce until smooth.
  8. Store in a jar or airtight container in the fridge for up to a week.
Calories per Serving 79
Total Fat 4.3 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 10.5 g
Dietary Fiber 2.0 g
Total Sugars 4.7 g
Sodium 268.0 mg
Protein 1.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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