Mole Recipe for Beginners

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

1. 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

2. 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

3. Blend the sauce

   Blend on high until the mixture is smooth, about 30 seconds. The sauce should be thick but pourable.

   Time: PT1M

4. 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

5. 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

6. 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

7. 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