How to make shortcut mole sauce
How to make shortcut mole sauce 👨🍳 is a medium Mexican recipe that serves 6. 140 calories per serving. Recipe by Problem Solved on YouTube.
Prep: 10 min | Cook: 29 min | Total: 49 min
Cost: $3.02 total, $0.50 per serving
Ingredients
- 3 cloves Garlic (peeled and minced)
- 1 medium Onion (about 150 g, diced)
- 2 medium Tomato (about 200 g, diced)
- 2 tablespoons Tomato Paste (tube style for easy squeeze)
- 2 teaspoons Chili Powder (adjust to desired heat)
- 1 teaspoon Unsweetened Cocoa Powder (adds depth without sweetness)
- ½ teaspoon Ground Cinnamon (savory use)
- ¼ cup Brewed Coffee (strong, cooled)
- 2 tablespoons Almond Butter (smooth, unsweetened)
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 piece Chipotle Pepper in Adobo (minced, plus 1 tsp adobo sauce)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
Prepare Ingredients
Peel and mince the garlic, dice the onion and tomatoes, measure all spices, coffee, almond butter, and chipotle.
Time: PT10M
Sauté Aromatics
Heat 2 tbsp oil in the skillet over medium heat. Add garlic, onion, and tomato. Cook, stirring occasionally, until softened and fragrant, about 5‑7 minutes.
Time: PT7M
Temperature: Medium heat
Add Tomato Paste and Spices
Stir in tomato paste, chili powder, cocoa powder, cinnamon, cumin, and oregano. Cook for 2 minutes to bloom the spices.
Time: PT2M
Temperature: Medium heat
Incorporate Coffee and Chipotle
Pour in the cooled coffee, add the minced chipotle pepper and its adobo sauce. Stir well to combine.
Time: PT1M
Temperature: Medium heat
Blend in Almond Butter
Add almond butter and stir until fully melted and incorporated, creating a thick, glossy base.
Time: PT2M
Temperature: Medium heat
Simmer the Mole
Reduce heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally, until it thickens and the flavors meld.
Time: PT15M
Temperature: Low heat
Season and Finish
Season with salt and black pepper to taste. For an ultra‑smooth texture, blend the sauce with an immersion blender for 30 seconds.
Time: PT2M
Cool and Store
Transfer the mole to a clean jar, let it cool to room temperature, then seal and refrigerate or freeze.
Time: PT5M
Nutrition Facts
- Calories
- 140
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Tree nuts (almond)
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Onion: Shallots (2)
- Instead of Tomato: Canned diced tomatoes (½ cup)
- Instead of Tomato Paste: Tomato purée (¼ cup)
- Instead of Chili Powder: Ancho chili powder, Paprika + cayenne mix
- Instead of Unsweetened Cocoa Powder: Dark chocolate (1 tsp, melted)
- Instead of Ground Cinnamon: Cinnamon stick (infuse)
- Instead of Brewed Coffee: Espresso (2 tbsp)
- Instead of Almond Butter: Peanut butter, Cashew butter
- Instead of Ground Cumin: Ground coriander (1 tsp)
- Instead of Dried Oregano: Mexican oregano (1 tsp)
- Instead of Chipotle Pepper in Adobo: Chipotle powder (½ tsp)
Equipment Needed
- Large Skillet
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Immersion Blender (optional)
Critical Steps — Do Not Skip
- Finely chopping garlic, onion, and tomato ensures even integration
- Blooming the spices with tomato paste releases their aromatics
- Fully incorporating almond butter prevents grainy texture
- Simmering low and slow develops the characteristic mole depth
Chef Tips from the Video
- Toast the cumin and oregano briefly in the dry skillet before adding liquids for extra aroma.
- Use dark roasted coffee for a richer, less acidic flavor profile.
- For a smoky twist, add a small amount of smoked paprika with the chili powder.
Troubleshooting
Sauce is too thick
Add 1‑2 tbsp of water or low‑sodium broth and stir until desired consistency is reached.
Sauce is too thin
Continue simmering uncovered for an additional 5‑10 minutes or stir in an extra teaspoon of almond butter.
Flavor is bland
Adjust salt, add a pinch more chili powder, or incorporate an extra splash of coffee for depth.
Storage
Refrigerator: Up to 5 days in an airtight container
Freezer: Up to 2 months; thaw in refrigerator before use
Room temperature: Not recommended; sauce may spoil
Make-Ahead Tips
- Mole sauce improves after a day as flavors meld; make it ahead for deeper taste.
- Reheat gently over low heat, adding a splash of water if it thickens too much.
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 native chilies with spices introduced by the Spanish. It became a celebratory dish, especially in Oaxaca and Puebla, symbolizing the fusion of indigenous and colonial flavors.
What are the traditional regional variations of mole sauce in Mexico?
Mexico boasts dozens of mole varieties: Mole poblano (chocolate‑rich), mole negro (deep, smoky), mole verde (herb‑forward), and mole rojo (tomato‑based). Each region adjusts chilies, nuts, seeds, and herbs to reflect local ingredients and tastes.
How is mole sauce traditionally served in Mexican celebrations?
Mole is often the centerpiece of holiday feasts, served over turkey, chicken, or pork during weddings, baptisms, and Día de los Muertos. It is presented in a large communal bowl, allowing guests to ladle generous portions over their plates.
What occasions or festivals is mole sauce commonly associated with in Mexican culture?
Mole is especially linked to celebrations like Día de la Independencia, Christmas, and regional festivals such as the Guelaguetza in Oaxaca. Its labor‑intensive preparation makes it a dish reserved for special gatherings.
What authentic ingredients are used in traditional mole sauce versus the shortcuts in this Quick Shortcut Mole Sauce?
Traditional mole may include a long list of ingredients: multiple chilies, pumpkin seeds, sesame seeds, dried fruits, chocolate, tortillas, and even plantains. This shortcut replaces those with almond butter, coffee, cocoa powder, and chili powder while still delivering depth.
What other Mexican dishes pair well with mole sauce?
Mole pairs beautifully with roasted chicken, braised pork, enchiladas, chilaquiles, and grilled vegetables. It also works as a rich topping for tacos or as a dip for fresh corn tortillas.
How has mole sauce evolved over time, especially with modern shortcuts like almond butter?
While classic mole required hours of roasting and grinding, contemporary cooks use pantry staples like almond butter and coffee to mimic the nutty, bitter notes. These shortcuts make mole accessible for weeknight cooking without sacrificing its signature complexity.
What are the most common mistakes to avoid when making this quick shortcut mole sauce?
Common pitfalls include burning the garlic, not blooming the spices long enough, and adding almond butter too early which can cause a grainy texture. Also, over‑reducing the sauce can make it overly thick; adjust with liquid as needed.
Why does this mole sauce recipe use coffee and cocoa powder instead of chocolate?
Coffee and unsweetened cocoa powder provide the bitter, earthy backbone of mole without the added sugar that chocolate brings. This keeps the sauce savory and allows you to control sweetness separately if desired.
Can I make this mole sauce ahead of time and how should I store the Quick Shortcut Mole Sauce?
Yes, the sauce improves after resting. Store it in an airtight jar in the refrigerator for up to five days or freeze in portioned containers for up to two months. Reheat gently over low heat, adding a splash of water if it thickens.
What does the YouTube channel Problem Solved specialize in?
The YouTube channel Problem Solved focuses on practical cooking shortcuts, troubleshooting common kitchen challenges, and delivering clear, step‑by‑step tutorials that help home cooks solve everyday culinary problems.
Last updated: August 30, 2026
