Easy Mexican Mole Recipe: Rick Martinez's Mole Sencillo (Salsa Daddy)
Easy Mexican Mole Recipe: Rick Martinez's Mole Sencillo (Salsa Daddy) is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Journey Through Everything on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $26.15 total, $6.54 per serving
Ingredients
- 4 pieces Dried Ancho Chilies (stemmed, seeded, rehydrated in hot water)
- 2 pieces Dried Mulato Chilies (stemmed, seeded, rehydrated)
- 2 cups Tomatoes (roughly chopped)
- 1 cup Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/4 cup Almonds (lightly toasted)
- 2 tablespoons Sesame Seeds (toasted)
- 30 grams Unsweetened Chocolate (chopped)
- 2 cups Chicken or Vegetable Broth (low-sodium)
- 1 piece Cinnamon Stick (whole)
- 3 pieces Cloves (whole)
- 2 tablespoons Olive Oil (for sautéing)
- to taste Salt
- 1 teaspoon Sugar (optional, to balance acidity)
Instructions
Rehydrate Chilies
Place the dried ancho and mulato chilies in a bowl and cover with hot water. Let soak for 10 minutes until softened, then drain and set aside.
Time: PT10M
Toast Nuts and Seeds
In the large saucepan over medium heat, add a drizzle of olive oil, then toast the almonds and sesame seeds until golden, about 3 minutes. Remove and set aside.
Time: PT3M
Temperature: Medium heat
Sauté Aromatics
Add the remaining olive oil to the saucepan. Sauté the diced onion and minced garlic until translucent, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Blend Base
In a blender, combine the rehydrated chilies, sautéed onion‑garlic mixture, chopped tomatoes, toasted almonds, toasted sesame seeds, chocolate, cinnamon stick, cloves, and broth. Blend until completely smooth.
Time: PT5M
Simmer Mole
Return the blended mixture to the saucepan. Bring to a gentle simmer over medium‑low heat, stirring frequently, for 20‑25 minutes until the sauce thickens and the flavors meld.
Time: PT25M
Temperature: Medium‑low heat
Season
Add salt to taste and, if desired, a teaspoon of sugar to balance acidity. Simmer an additional 2 minutes.
Time: PT2M
Temperature: Medium‑low heat
Strain (Optional)
If a ultra‑smooth texture is desired, pass the sauce through a fine mesh strainer into a heatproof bowl, using the spoon to push through.
Time: PT3M
Serve or Store
Use the mole immediately over your choice of protein or vegetables, or let cool and store according to the storage guidelines.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Tree nuts (almonds), Sesame, Chocolate (contains cocoa)
Ingredient Substitutions
- Instead of Dried Ancho Chilies: Dried Pasilla chilies
- Instead of Dried Mulato Chilies: Dried Guajillo chilies
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic paste
- Instead of Almonds: Cashews
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Unsweetened Chocolate: Cocoa nibs
- Instead of Chicken or Vegetable Broth: Water with extra salt
- Instead of Cinnamon Stick: Ground cinnamon (1/2 tsp)
- Instead of Cloves: Ground cloves (1/4 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Sugar: Honey (1/2 tsp)
Equipment Needed
- Large Saucepan
- Blender or Food Processor
- Wooden Spoon
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Fine Mesh Strainer (optional)
- Heatproof Bowl (optional)
Critical Steps — Do Not Skip
- Rehydrate chilies fully to avoid gritty texture
- Do not burn garlic during sauté
- Blend until completely smooth
- Simmer gently and stir to prevent scorching
Chef Tips from the Video
- Toast the chilies briefly before rehydrating for deeper flavor
- Use a high‑quality dark chocolate for richer mole
- For extra depth, add a small piece of stale bread or tortilla during blending
Troubleshooting
Sauce is too thick
Add additional broth or water a tablespoon at a time while stirring until desired consistency is reached.
Sauce is too thin
Continue simmering uncovered, stirring frequently, until it reduces to the proper thickness.
Bitter flavor
Check that garlic and chilies were not burnt; add a pinch of sugar or a splash of orange juice to balance bitterness.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portion‑size bags for up to 2 months
Room temperature: Not recommended; sauce should be refrigerated after cooling
Make-Ahead Tips
- Mole flavor improves after resting; make a day ahead and refrigerate
- Reheat gently over low heat, adding a splash of broth if too thick
Frequently Asked Questions
What is the cultural significance and history of Mexican mole sauce in Mexican cuisine?
Mole is a cornerstone of Mexican culinary tradition, originating from pre‑Hispanic sauces that blended native chilies with spices introduced by the Spanish. Over centuries it evolved into regional varieties like mole poblano, often served at celebrations and religious festivals, symbolizing communal sharing and culinary artistry.
What are the traditional regional variations of mole in Mexican cuisine?
Mexico boasts many mole styles: mole poblano (chocolate‑infused), mole negro (deep, smoky), mole verde (herb‑based), and mole rojo (tomato‑rich). Each region adjusts chilies, nuts, seeds, and aromatics to reflect local ingredients and tastes.
How is Mexican mole sauce traditionally served in Mexico?
Traditionally mole is ladled over roasted turkey, chicken, or pork, accompanied by rice and warm corn tortillas. It is often presented as the centerpiece of festive meals, allowing guests to spoon generous amounts over their protein.
During which Mexican celebrations is mole commonly prepared?
Mole is a staple at weddings, baptisms, Día de los Muertos, and major holidays like Christmas and Independence Day, where its rich flavor symbolizes abundance and celebration.
What authentic ingredients are essential for traditional Mexican mole versus common substitutes?
Authentic mole relies on dried chilies (ancho, mulato, pasilla), nuts (almonds, peanuts), seeds (sesame), Mexican chocolate, spices (cinnamon, cloves), and a broth base. Substitutes like regular cocoa powder or generic nuts can be used, but they alter the depth and authenticity of flavor.
What other Mexican dishes pair well with Mexican mole sauce?
Mole pairs beautifully with roasted chicken, turkey, pork shoulder, enchiladas, and even grilled vegetables. It also works as a rich topping for tamales or as a dip for fresh corn tortillas.
What makes Mexican mole sauce special or unique in Mexican cuisine?
Mole’s complexity—balancing heat, sweetness, bitterness, and earthiness—makes it unique. Its long simmering process melds dozens of ingredients into a harmonious, velvety sauce that epitomizes Mexican culinary ingenuity.
How has Mexican mole sauce evolved over time in Mexican culinary tradition?
Originally a simple chili‑pepper paste, mole incorporated Spanish-introduced nuts, spices, and chocolate during the colonial era. Modern cooks continue to experiment, adding fruits, coffee, or exotic chilies, yet the core principle of layered flavor remains unchanged.
What are the most common mistakes to avoid when making Mexican mole sauce at home?
Common errors include under‑rehydrating chilies (resulting in grainy texture), burning garlic or spices (causing bitterness), and simmering too aggressively (leading to scorching). Follow the critical steps: fully rehydrate chilies, sauté aromatics gently, blend smooth, and simmer low and slow.
Why does this Mexican mole recipe use toasted almonds and sesame seeds instead of raw?
Toasting almonds and sesame seeds releases their oils and deepens their nutty flavor, which contributes to the mole’s characteristic richness and complexity. Raw nuts would give a flatter taste profile.
Can I make Mexican mole sauce ahead of time and how should I store it?
Yes, mole improves after resting. Cool the sauce completely, then refrigerate in an airtight container for up to 4 days or freeze in portion‑size bags for up to 2 months. Reheat gently over low heat, adding broth if needed.
What texture and appearance should I look for when making Mexican mole sauce?
The finished mole should be thick yet pourable, with a deep reddish‑brown hue and a velvety smooth surface. No visible chili skins or nut fragments should remain; a fine‑meshed strainer can achieve this if desired.
How do I know when Mexican mole sauce is done cooking?
When the sauce has reduced to a glossy, coat‑the‑spoon consistency and the aromas are balanced—sweet, smoky, and mildly spicy—the mole is done. Taste and adjust seasoning before serving.
What does the YouTube channel Journey Through Everything specialize in?
The YouTube channel Journey Through Everything specializes in deep‑dive culinary explorations, presenting detailed recipes, food history, and technique breakdowns across a wide range of world cuisines.
How does the YouTube channel Journey Through Everything's approach to Mexican cooking differ from other Mexican cooking channels?
Journey Through Everything blends rigorous research with hands‑on cooking, often referencing classic cookbooks like Rick Martinez’s Salsa Daddy, whereas many Mexican channels focus on quick, surface‑level tutorials. This channel emphasizes patience, detail, and cultural context.
Last updated: August 30, 2026
