Mole Recipe for Beginners
Mole Recipe for Beginners is a easy Mexican recipe that serves 4. 120 calories per serving. Recipe by Salty Cocina on YouTube.
Prep: 10 min | Cook: 22 min | Total: 42 min
Cost: $12.23 total, $3.06 per serving
Ingredients
- 2 tablespoons Olive Oil (use a neutral oil if preferred)
- 0.25 large Onion (finely chopped)
- 2 pieces Garlic Cloves (minced)
- 4-5 pieces Chile de Árbol (whole, optional for heat)
- 1 jar (about 3 oz) Mole Paste (store‑bought) (remove label, keep glass for reuse)
- 1 disc (about 1 oz) Mexican Chocolate (break into pieces; use dark chocolate for less sweetness)
- 2.5 cups Vegetable Broth (low‑sodium; split 2 cups + 0.5 cup for scraping blender)
- to taste Salt
Instructions
Sauté aromatics
Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and whole chile de árbol. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Transfer to blender
Using a butter knife, loosen the mole paste from its glass jar, tip the jar upside‑down and let the paste slide out. Add the sautéed aromatics, mole paste, broken chocolate disc, and 2 cups vegetable broth into the blender.
Time: PT2M
Blend the sauce
Blend on high until the mixture is smooth, about 30 seconds. The sauce should be thick but pourable.
Time: PT1M
Reserve sauté oil
Spoon out about 1 tablespoon of the oil that remained in the skillet and set aside; it will add richness when the sauce simmers.
Time: PT1M
Combine and simmer
Place the medium saucepan over low heat. Add the reserved oil, then pour the blended mole mixture into the pan. Add the remaining 0.5 cup vegetable broth to the blender, swirl to release any sauce stuck to the sides, and pour that into the saucepan as well. Stir gently and let the sauce simmer, uncovered, for 15 minutes, or until it reaches your desired thickness.
Time: PT15M
Temperature: Low heat
Season and finish
Taste the mole and add salt as needed. If you prefer a sweeter profile, add a pinch of sugar or a tiny extra piece of chocolate.
Time: PT2M
Serve or store
Transfer the mole to a serving bowl. Drizzle over tacos, grilled chicken, or use as a dip. Let cool to room temperature before refrigerating or freezing.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: vegetarian, vegan option (use dairy‑free chocolate and vegetable broth)
Allergens: milk
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot
- Instead of Garlic Cloves: garlic powder (1/4 tsp)
- Instead of Chile de Árbol: dried red chili flakes (1/2 tsp)
- Instead of Mole Paste (store‑bought): homemade mole base
- Instead of Mexican Chocolate: unsweetened dark chocolate (1 oz)
- Instead of Vegetable Broth: chicken broth, water with bouillon
- Instead of Salt: sea salt
Equipment Needed
- Skillet
- Blender
- Butter Knife
- Medium Saucepan
- Measuring Cups
- Wooden Spoon
Critical Steps — Do Not Skip
- Sauté aromatics without burning the garlic.
- Fully extract mole paste from the glass jar using a butter knife.
- Simmer the sauce on low heat to develop flavor and achieve proper thickness.
Chef Tips from the Video
- Toast the chile de árbol briefly in the dry skillet before adding oil for a deeper smoky flavor.
- Use a high‑quality Mexican chocolate with real cocoa nibs for authentic richness.
- Save the empty mole jar; it makes a charming storage container for future sauces.
Troubleshooting
Sauce is too thin after simmering.
Continue simmering uncovered on low heat, stirring occasionally, until it reduces to the desired consistency.
Sauce is too thick or pasty.
Stir in additional vegetable broth, a tablespoon at a time, until smooth.
Mole tastes bitter.
Add a pinch of sugar or a small extra piece of chocolate to balance bitterness.
Garlic burns and becomes acrid.
Lower the heat immediately and add a splash of broth to deglaze the pan.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned bags for up to 3 months; thaw in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mole sauce up to step 6 and refrigerate; reheat gently with a splash of broth before serving.
- The sauce freezes well; make a large batch and freeze in ice‑cube trays for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of mole sauce in Mexican cuisine?
Mole is a cornerstone of Mexican culinary tradition, originating from pre‑Hispanic sauces that blended chilies with native herbs. Over centuries, European ingredients like chocolate, nuts, and spices were incorporated, creating the complex, celebratory sauces we know today, often served at festivals and special occasions.
What are the traditional regional variations of mole in Mexican cuisine?
Mexico boasts many mole styles: Mole poblano (chocolate‑rich), Mole negro from Oaxaca, Mole verde with tomatillos and herbs, and Mole rojo featuring dried chilies. Each region adjusts chilies, nuts, seeds, and sweeteners to reflect local tastes and available ingredients.
How is mole traditionally served in Oaxaca, Mexico?
In Oaxaca, mole negro is often poured over turkey or chicken, accompanied by rice and warm corn tortillas. It is served on special occasions like weddings and Día de los Muertos, where the deep, layered flavors symbolize abundance and celebration.
What occasions or celebrations is mole sauce traditionally associated with in Mexican culture?
Mole is a festive dish, commonly prepared for weddings, baptisms, birthdays, and major holidays such as Christmas and Día de los Muertos. Its labor‑intensive preparation makes it a symbol of love and hospitality.
What authentic traditional ingredients are used in classic mole poblano versus acceptable substitutes?
Traditional mole poblano includes dried chilies (ancho, mulato, pasilla), Mexican chocolate, almonds, sesame seeds, plantains, and spices like cinnamon and cloves. Substitutes can include regular dark chocolate for the chocolate, peanuts for almonds, and store‑bought mole paste to simplify the process, as demonstrated in this recipe.
What other Mexican dishes pair well with this easy homemade mole sauce?
The mole pairs beautifully with grilled chicken, pork carnitas, roasted vegetables, enchiladas, and, as shown in the video, drizzled over homemade tacos. It also works as a dip for tortilla chips or a topping for Mexican‑style rice.
What are the most common mistakes to avoid when making this mole sauce?
Common errors include burning the garlic, over‑blending hot sauce which can cause steam burns, and letting the sauce simmer too quickly, which can produce a bitter taste. Follow the low‑heat simmer and add broth gradually to prevent these issues.
Why does this mole recipe use a store‑bought mole paste instead of making mole from scratch?
The store‑bought paste provides the complex blend of chilies, spices, and nuts that would otherwise require hours of roasting and grinding. Using the paste saves time while still delivering authentic flavor, making mole accessible for beginners.
Can I make this mole sauce ahead of time and how should I store it?
Yes, you can prepare the mole up to step 6, let it cool, then refrigerate in an airtight container for up to five days or freeze for three months. Reheat gently on low heat, adding a splash of broth if it has thickened.
What texture and appearance should I look for when the mole sauce is done cooking?
The finished mole should be smooth, glossy, and thick enough to coat the back of a spoon without pooling. It will have a deep, mahogany color from the chocolate and chilies. If it looks watery, continue simmering; if overly pasty, thin with broth.
What does the YouTube channel Salty Cocina specialize in?
The YouTube channel Salty Cocina specializes in approachable Latin‑American home cooking, focusing on authentic flavors, quick techniques, and budget‑friendly recipes that bring restaurant‑style dishes to the home kitchen.
How does the YouTube channel Salty Cocina's approach to Mexican cooking differ from other Mexican cooking channels?
Salty Cocina emphasizes simplicity and speed, often using store‑bought bases like mole paste while still teaching key flavor‑building steps. Other channels may focus on traditional, labor‑intensive methods; Salty Cocina bridges authenticity with everyday practicality.
Last updated: August 30, 2026
