Rich and Complex: Homemade Mole Sauce Recipe

Dish recipes: Mole Sauce

Embark on a culinary adventure with our Homemade Mole Sauce recipe. Originating from Mexico, this velvety and complex sauce is a symphony of flavors, combining various ingredients to create a truly unforgettable taste experience.


2 oz dried ancho chilies (lb: 0.125, kg: 0.06)

2 oz dried guajillo chilies (lb: 0.125, kg: 0.06)

1/4 cup sesame seeds

1/4 cup almonds

1/4 cup raisins

1/4 cup unsweetened cocoa powder

1/4 cup corn tortillas, torn into pieces

1 onion, chopped

2 tomatoes, chopped

3 cloves garlic, minced

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

4 cups chicken or vegetable broth

Salt and pepper to taste

2 tablespoons vegetable oil


Toast ancho and guajillo chilies in a dry skillet, then remove seeds and stems. In the same skillet, toast sesame seeds, almonds, and raisins until fragrant. Blend toasted chilies, seeds, almonds, raisins, cocoa powder, torn tortillas, onion, tomatoes, garlic, cinnamon, cumin, and 1 cup of broth until smooth. Heat vegetable oil in a pot, add the blended mixture, and cook for 10 minutes. Gradually add the remaining broth, stirring constantly, until the sauce thickens. Season with salt and pepper to taste.


Serve this homemade Mole Sauce over grilled chicken, enchiladas, or your favorite Mexican dish for a burst of authentic and indulgent flavor.

Elevate your meals with the richness of our Homemade Mole Sauce. The perfect balance of savory, sweet, and spicy notes makes this sauce a culinary masterpiece.