This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices to make a rich sauce. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.
Serve Mexican Mole with a glass of Horchata and Tres Leches Cake or Fresas con Crema for dessert if you want to go all out.
Chicken mole sauce is a tasty and complex Mexican sauce that is made from different kinds of chilies, spices, nuts, seeds, and sometimes chocolate. It tastes very rich and is often served with chicken, rice, and beans.
A Brief History of Mole Sauce
The word “mole” comes from the Nahuatl word “mōlli,” which means “sauce.” Mole dishes were first made in Mexico many years ago, and each region created their own special recipes, which is why there are so many different kinds.
The most well-known story about how it all began takes place in the convent of Santa Rosa in Puebla, where nuns rushed to make a meal for a visiting archbishop with chilies, spices, stale bread, nuts, and a little chocolate. One of the nuns said, “I made a mole” when asked what the dish was called. ”.
What Makes Up Chicken Mole?
While recipes vary, chicken mole sauce is generally made up of these components:
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Chilies: Ancho, pasilla, mulato, and chipotle chilies are often used because they have a lot of flavor. Dried chilies are toasted and rehydrated before use.
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Spices – Onions, garlic, cumin, clove, cinnamon, and black pepper lend their aromatic qualities.
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Nuts – Almonds, peanuts, sesame seeds, or pumpkin seeds provide texture and nuttiness.
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Chocolate – Mexican chocolate or bittersweet chocolate adds subtle sweetness and another layer of flavor.
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Broth – Chicken broth provides a rich base.
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Thickener – Corn tortillas or bread are blended in for thickness and body.
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Produce – Tomatoes, tomatillos, chilies, onion, and garlic add flavor.
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Herbs – Epazote, hoja santa, parsley, and cilantro brighten up the sauce.
How Is Chicken Mole Sauce Made?
Making authentic mole from scratch is very labor intensive, taking hours or even days of preparation. The chilies, spices, seeds, and nuts must be cleaned, toasted, and ground into a fine paste.
The ingredients are slowly simmered together into a thick, fragrant mole paste. The paste is then thinned with broth and simmered with chicken until tender and infused with flavor. The chicken is typically shredded and served over rice cooked in the mole sauce.
Many cooks simplify the process by using pre-made mole paste and less ingredients. Canned or jarred chilies, peanut butter, and chocolate squares make quick substitutions. While not completely authentic, shortcuts can produce a tasty chicken mole.
Popular Variations of Chicken Mole
While mole poblano is the most famous, Oaxaca is considered the land of seven moles for its diverse regional variations. Popular alternatives include:
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Mole Negro – Made with over 30 ingredients and chocolate, it has a dramatic dark color.
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Mole Verde – Pumpkin seeds and green tomatillos make this version bright green.
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Mole Amarillo – Features yellow chilies and a rich yellow color.
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Mole Coloradito – Reddish and contains tomatoes and ancho chilies.
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Mole de Cacahuate – Omits chocolate and uses peanuts instead.
Tips for Making Chicken Mole
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Toast dried chilies on a comal or skillet until fragrant, then soak in hot water to rehydrate before blending.
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Use a combination of ancho, pasilla, mulato, and chipotle chilies for the best flavor.
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Grind the spices, chilies, nuts, and seeds into a paste using a molcajete, food processor, or blender.
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Simmer the mole paste slowly for a deep, rich flavor. At least 45 minutes, or up to 2 hours.
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Add a touch of sugar to balance the spiciness if needed.
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Serve the mole over simply cooked chicken or turkey to let the sauce shine.
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Garnish with queso fresco, cilantro, onion, or lime.
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Use mole within a few days and freeze extra for later. The flavor improves over time.
The Delicious Flavors of Chicken Mole
With a complex blend of dried chilies, warm spices, nuts, seeds, chocolate, and more, chicken mole sauce is a culinary symbol of Mexico’s unique culture. When skillfully balanced, the ingredients meld into a rich mole with sweet, savory, and spicy notes. Chicken mole takes time and effort to create, but the luxurious flavors make it worthwhile. Each region of Mexico puts their own spin on mole, so there are many varieties to savor and explore.
More about Mole (what it is and where it came from):
The term Mole means “sauce” in Nahuatl, the language of the Aztecs. And just like there are many kinds of Mole (like Mole Negro, which is less sweet and made with darker chiles), there are also many ways to make it! Traditionally, it took a whole day because each ingredient had to be carefully roasted and ground with a mortar and pestle. For this Mole Poblano recipe were using an electric blender, to save time.
Legend says Mole poblano originated in a Convent of Santa Clara in Puebla, Mexico. The poor and scared nuns thought the archbishop was going to visit, so they asked God to help them make a good dish out of the leftovers and old turkey they had on hand. The nuns created this iconic dish–a fusion of Mesoamerican and European cuisine–and the archbishop loved it.
How to Make Chicken Mole:
Boil the chicken in the spices: add chicken pieces, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to a pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (165 degrees F ) about 30 minutes.
Remove chicken to a plate, (reserving the broth) cover and set aside.
Mole Sauce: Slice onions and mince garlic. Use scissors to cut the chilies open, lengthwise, and remove veins and seeds. Toast sesame seeds in a large dry skillet over medium heat. Stir constantly and stop when they’re toasted. Don’t burn! Set aside.
Prepare a large saucepan with 2 cups of water and keep it on medium heat. You’ll be adding most everything to it as you go.
Put a few tablespoons of oil in a skillet over medium-low heat. Add the chilies and fry them for a few seconds on each side, being careful not to burn them. Add chiles to saucepan.
Toast peanuts, almonds, raisins, animal crackers, corn tortillas, and bread slices: Add oil, as needed andtoast each for about 45 seconds, stirring constantly so they don’t burn. Add to saucepan.
Saute onions, garlic and plantain: Turn the skillet heat to medium-high, adding more oil if needed to coat the bottom of the pan. Sauté the onion for 1-2 minutes. Add the garlic and sauté for just a few seconds before spooning the onion and garlic into the saucepan. Fry plantain on both sides and add to pot.
Saute seeds: (peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper). Reduce heat to medium then add seeds to hot oil. Fry for a few seconds, stirring constantly, then add to saucepan.
Add oregano, cinnamon, and chicken bouillon to the saucepan.
In a second large pot add 2 tablespoons of lard or oil. Once melted, turn off the heat.
Puree and strain the toasted ingredients: Working in batches blend everything in the first big pot until completely smooth. Add reserved chicken broth as necessary to facilitate blending. Pour each batch into the second pot through a fine mesh strainer discarding what’s left in the strainer. During one of the blending batches, add ¼ cup of the reserved toasted sesame seeds.
Melt chocolate by pouring warm chicken broth over it then add it to the pot along with brown sugar, to taste (start with one tablespoon).
Simmer the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste then add salt or sugar, as needed.
Plate and serve. Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.
Use leftover Mole Sauce for mole enchiladas, burritos, chilaquiles, tacos, nachos, fried eggs, pork or beef.
EASY Chicken Molé Recipe | Doña Maria Mole Sauce
FAQ
What is chicken mole made of?
Mole is a thick, dark reddish-brown sauce that is usually served with chicken. It is made from onions, garlic, chiles, and a little Mexican chocolate. In our version, we use unsweetened cocoa powder instead of the chocolate to reduce the added sugar and saturated fat.
What is mole sauce made of?
Mole sauce, a complex and flavorful Mexican sauce, typically includes a blend of dried chiles, spices, nuts, seeds, and sometimes chocolate. It also usually has tomatoes or tomatillos in it, and for sweetness, fruits like plantains or raisins can be added.
Does all mole have chocolate?
No, not all mole sauces contain chocolate. Chocolate is often used in some types of mole, but it’s not a must-have or defining ingredient in all mole sauces.
Is chicken mole hot?
So then what does chicken mole sauce taste like? It’s a bold sauce with earthy, warm flavors and spice. And yes, it is a little spicy! Dried ancho chiles and chipotle chiles in adobo add a sort of fruity heat to the mix that plays deliciously with the dark cocoa.