Save This rich, complex Ancho Chili Chocolate Mole Sauce transforms ordinary dishes into extraordinary culinary experiences. The marriage of smoky ancho chiles with bittersweet chocolate creates a sauce that's simultaneously deep, earthy, and slightly sweet—a true Mexican classic that will elevate your enchiladas, chicken, or roasted vegetables to restaurant quality.
I first made this mole sauce for a dinner party where I wanted to impress without spending all day in the kitchen. The guests were so enchanted by the complex flavors that I now keep a batch in my freezer at all times—it's become my secret weapon for transforming simple weeknight meals into something special.
Ingredients
- Dried ancho chiles: Bring smoky depth without overwhelming heat look for pliable chiles with a fruity aroma
- Dried pasilla chiles: Add complexity and a slightly fruity note choose ones that are still flexible not brittle
- Bittersweet chocolate: Creates the signature richness opt for high quality with at least 70% cacao
- Almonds and sesame seeds: Provide essential texture and nutty background notes toast them fresh for maximum flavor
- Raisins: Contribute subtle sweetness that balances the chile heat
- Peanut butter: Acts as a natural thickener while enhancing the nutty profile
- Warming spices: Like cinnamon cumin and cloves create authentic Mexican depth
Instructions
- Toast the Chiles:
- Toast dried ancho and pasilla chiles in a dry skillet over medium heat for about 90 seconds per side until they become aromatic but not burnt. This crucial step awakens their oils and deepens their flavor. When you smell their rich fragrance wafting up that means they're ready. Soak them in hot water for exactly 15 minutes to soften perfectly.
- Toast the Nuts and Seeds:
- In the same skillet toast the almonds and sesame seeds until they turn golden brown and become fragrant about 3 minutes stirring constantly. The almonds should make a hollow sound when tapped against the pan and the sesame seeds should be light golden not dark brown. This toasting step creates incredible depth in your final sauce.
- Sauté the Aromatics:
- Add vegetable oil to your skillet and heat until shimmering. Add the chopped onion and whole garlic cloves cooking over medium heat until the onion becomes translucent about 4 minutes. Then add chopped tomato and continue cooking until most moisture evaporates and the mixture becomes concentrated about 5 minutes longer. The vegetables should be soft and slightly caramelized.
- Blend the Base:
- Combine the sautéed vegetables soaked chiles toasted nuts sesame seeds raisins peanut butter and all spices in your blender. Add exactly 1 cup of broth and blend on high speed for 2 full minutes until completely smooth. Stop once to scrape down the sides ensuring no chunks remain. The mixture should have a thick velvety consistency.
- Simmer to Perfection:
- Pour the blended mixture into a saucepan over medium heat. Add the remaining cup of broth chocolate pieces and brown sugar. Stir continuously to prevent the bottom from scorching. Allow the sauce to simmer gently for 15 to 20 minutes until it thickens enough to coat the back of a spoon. The chocolate should be completely melted creating a glossy finish.
- Season and Finish:
- Taste your mole and season with salt and freshly ground black pepper adjusting to your preference. For an ultra smooth restaurant quality finish return the sauce to your blender and process for another minute. The final texture should be velvety smooth thick enough to cling to food but still pourable.
Save The chocolate is what makes this sauce truly magical. I remember my grandmother teaching me that chocolate isn't just for sweetness—it adds body and richness while balancing the heat from the chiles. She would always say a good mole should have layers of flavor that unfold with each bite, never revealing all its secrets at once.
Storage Tips
Mole sauce keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually continue to develop and improve over time, making it perfect for meal prep. When storing, place a piece of plastic wrap directly on the surface of the sauce before sealing the container to prevent a skin from forming.
For longer storage, portion the sauce into ice cube trays or small freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator or gently rewarm from frozen over low heat, adding a splash of broth if needed to achieve the desired consistency.
Creative Serving Ideas
While mole sauce traditionally accompanies chicken, its versatility extends far beyond poultry. Try it drizzled over roasted vegetables like cauliflower or sweet potatoes for a vegetarian main course with impressive depth. Spoon it over fried eggs for a Mexican-inspired breakfast that will wake up your taste buds.
For an unexpected appetizer, serve small dishes of warm mole with crusty bread for dipping. It also makes an incredible base for enchilada sauce or as a finishing touch for tacos. My personal favorite is using it as a sauce for grilled portobello mushrooms—the earthy flavors complement each other perfectly.
Cultural Significance
Mole sauce is considered Mexico's national dish and is deeply intertwined with celebration and tradition. The word "mole" comes from the Nahuatl word "molli," meaning sauce or concoction. While there are countless regional variations, chocolate-based mole originated in Puebla and Oaxaca, often prepared for special occasions like weddings and holidays.
Legend has it that mole was first created in the 16th century by nuns in a convent who needed to prepare a special dish for a visiting archbishop but had limited ingredients. They combined what they had—including chiles, chocolate, and spices—creating the first mole poblano. Whether true or not, this story speaks to mole's reputation as a sauce born of creativity and resourcefulness.
Ingredient Substitutions
- No ancho chiles? Use 2 tablespoons of ancho chile powder or substitute guajillo chiles for a brighter flavor profile
- Replace chocolate: With unsweetened cocoa powder use 2 tablespoons plus 1 teaspoon oil
- Swap peanut butter: With almond butter or tahini for different nutty undertones
Save The secret to truly exceptional mole sauce lies in the details. Toast your spices just before adding them to intensify their aromatics. When blending, give your mixture extra time to process; that silky smooth texture is worth the patience. Finally, always taste and adjust seasonings at the end, as the chocolate and chiles can vary in intensity from batch to batch.
Recipe FAQ
- → How can I make the sauce spicier?
Add a dried chipotle chile or extra ancho chiles for increased heat and smokiness.
- → What are good nut or seed substitutions?
Walnuts or pumpkin seeds can replace almonds. Sunflower seeds are a nut-free alternative.
- → Can I make this sauce ahead of time?
Yes, store in the refrigerator for up to 5 days or freeze for up to 3 months.
- → Is it suitable for vegetarians or gluten-free diets?
Yes, use vegetable broth for vegetarian and ensure all ingredients are gluten-free.
- → What dishes pair well with this sauce?
Serve with chicken, enchiladas, grilled vegetables, or roasted potatoes for a delicious meal.
- → How do I achieve a silky-smooth texture?
Blend thoroughly and strain the sauce if needed. Re-blend after simmering for extra smoothness.