Mole Made Easy: Only 3 Ingredients & a jar of Doña Maria Sauce
MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by marcy inspired on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $13.30 total, $3.33 per serving
Ingredients
- 1 jar Mole Paste (store‑bought Mexican mole paste (about 8 oz))
- 4 cups Chicken Broth (warm; can be made with bouillon if needed)
- 1 tablet Mexican Chocolate (traditional Mexican chocolate, broken into shavings)
- 2 tablespoons Peanut Butter (creamy, unsweetened)
- 1 tablespoon Sesame Seeds (toasted for garnish)
- 1 whole Rotisserie Chicken (deboned and shredded (about 2‑3 lb))
Instructions
Prepare Chicken Broth
If you don’t have ready‑made broth, warm 4 cups of water and stir in a couple of heaping teaspoons of chicken bouillon until dissolved.
Time: PT2M
Temperature: low
Shred Rotisserie Chicken
Remove the meat from the rotisserie chicken, discard skin and bones, and shred with two forks or your hands.
Time: PT2M
Open the Mole Jar
Using a can opener, grip the round end and pry under the lid’s ridges to lift the lid off the mole jar.
Time: PT2M
Transfer Mole to Saucepan
Scrape the mole paste from the jar into a medium saucepan using a butter knife. Add the warm chicken broth.
Time: PT2M
Temperature: low
Dissolve Mole Paste
Set the burner to low, stir continuously with a wooden spoon until the paste begins to break up, then increase heat to medium‑high and whisk (or stir) until fully dissolved and smooth.
Time: PT4M
Temperature: medium‑high
Shave Chocolate
Using a serrated knife, shave the Mexican chocolate tablet into thin pieces or small chunks.
Time: PT2M
Add Chocolate and Peanut Butter
Stir the chocolate shavings and peanut butter into the sauce. Continue stirring until both melt completely and the sauce is glossy.
Time: PT3M
Temperature: low
Simmer Sauce
Reduce heat to low and let the mole simmer for about 5 minutes, allowing flavors to meld and the sauce to thicken slightly.
Time: PT5M
Temperature: low
Combine Chicken
Add the shredded chicken to the saucepan, stirring until the meat is evenly coated and heated through.
Time: PT2M
Temperature: low
Garnish and Serve
Transfer the chicken mole to a serving dish, sprinkle toasted sesame seeds on top, and serve immediately (great in enchiladas, tacos, or over rice).
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Gluten‑free (if broth is gluten‑free), High‑protein
Allergens: Peanuts, Sesame, Milk (in chocolate)
Ingredient Substitutions
- Instead of Mole Paste: Homemade mole paste
- Instead of Chicken Broth: Vegetable broth, Water with bouillon
- Instead of Mexican Chocolate: Dark chocolate with a pinch of cinnamon
- Instead of Peanut Butter: Almond butter, Cashew butter
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Rotisserie Chicken: Cooked chicken breast, Leftover roasted chicken
Equipment Needed
- Saucepan
- Wooden Spoon
- Butter Knife
- Serrated Knife
- Can Opener (round‑end)
- Measuring Cups
- Measuring Spoons
- Serving Bowl or Plate (optional)
Critical Steps — Do Not Skip
- Opening the mole jar without spilling
- Fully dissolving the mole paste into the broth
- Melting the Mexican chocolate and peanut butter together
- Simmering the sauce to develop flavor and proper thickness
Chef Tips from the Video
- Toast sesame seeds briefly in a dry skillet for a nutty aroma
- If you prefer a sweeter mole, add a drizzle of honey or a pinch of sugar after the chocolate melts
- Use a wooden spoon on non‑stick pans to avoid scratching the surface
Troubleshooting
Lumps of mole paste remain
Continue stirring over low heat; use a whisk or immersion blender to break down stubborn pieces.
Sauce is too thick
Add additional chicken broth a tablespoon at a time until desired consistency is reached.
Sauce is too thin or watery
Simmer uncovered for a few extra minutes to reduce, or add a small amount of masa harina slurry (1 tsp masa + 2 tsp water).
Storage
Refrigerator: Store sauce in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature for longer than 2 hours.
Make-Ahead Tips
- The mole sauce can be prepared up to 2 days ahead; reheat gently over low heat and add a splash of broth if needed
- Shredded chicken can be stored separately and combined just before serving
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 in pre‑colonial Oaxaca and later refined in Puebla. It blends indigenous chilies, spices, nuts, and chocolate, symbolizing the fusion of native and Spanish influences, and is often served at celebrations and religious festivals.
What are the traditional regional variations of mole in Mexican cuisine?
Mexico boasts dozens of mole varieties, such as Mole Poblano (the classic chocolate‑chili blend), Mole Negro from Oaxaca, Mole Verde with tomatillos and herbs, and Mole Rojo featuring dried red chilies. Each region adjusts chilies, nuts, seeds, and spices to reflect local tastes.
How is mole traditionally served in Mexico?
Mole is traditionally ladled over chicken or turkey, accompanied by rice and warm corn tortillas. In many regions it is also used as a sauce for enchiladas, tamales, and even boiled eggs during special occasions.
During which Mexican celebrations is mole commonly prepared?
Mole is a festive dish served during weddings, baptisms, Día de los Muertos, and major holidays like Christmas and Easter, where its rich, complex flavor symbolizes abundance and community.
What authentic ingredients are essential for a traditional mole sauce versus acceptable shortcuts?
Authentic mole includes dried chilies (ancho, pasilla, mulato), Mexican chocolate, nuts (almonds, peanuts), seeds (sesame), spices (cinnamon, cloves), and sometimes plantains or raisins. Shortcuts replace the homemade paste with a jarred mole, use bouillon for broth, and add peanut butter for extra nutty depth.
What other Mexican dishes pair well with this quick mole sauce?
This mole pairs beautifully with chicken enchiladas, soft tacos, burritos, grilled pork, or simply spooned over rice and beans for a hearty bowl. It also works as a dipping sauce for fried plantains or roasted vegetables.
What makes this jar‑shortcut mole special compared to other quick mole recipes?
The recipe balances authenticity and speed by using a quality store‑bought mole paste, enriching it with Mexican chocolate and peanut butter for depth, and finishing with toasted sesame seeds for texture—delivering a restaurant‑level flavor in under 30 minutes.
What are the most common mistakes to avoid when making this quick mole sauce?
Common errors include overheating the sauce (which burns the chocolate), not fully dissolving the mole paste, adding too much broth which dilutes flavor, and forgetting to toast the sesame seeds, which reduces the final aroma.
Why does this recipe use peanut butter instead of traditional nuts?
Peanut butter provides the same creamy, nutty richness as ground peanuts but saves time; it melts quickly into the sauce, ensuring a smooth texture without the extra step of grinding nuts.
Can I make this mole sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days ahead. Cool it to room temperature, transfer to an airtight container, and refrigerate. Reheat gently over low heat, adding a splash of broth if it has thickened.
What does the YouTube channel marcy inspired specialize in?
The YouTube channel marcy inspired focuses on approachable, home‑cooked meals with a mix of classic comfort foods and international flavors, offering step‑by‑step tutorials that emphasize simplicity and flavor without fancy equipment.
How does the YouTube channel marcy inspired's approach to Mexican cooking differ from other Mexican cooking channels?
Marcy inspired often uses pantry shortcuts—like jarred sauces and pre‑cooked rotisserie chicken—while still honoring authentic flavor profiles, making Mexican dishes accessible for busy home cooks compared to channels that emphasize traditional, time‑intensive methods.
Last updated: August 30, 2026
