Mole Sencillo
Mole Sencillo is a medium Mexican recipe that serves 5. 350 calories per serving. Recipe by Food52 on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $17.10 total, $3.42 per serving
Ingredients
- 1/4 Yellow Onion (Quartered, skin removed)
- 5 tablespoons Lard (Divided: 3 Tbsp for first fry, 2 Tbsp for second fry)
- 6 Dried Ancho Chilies (Stem and seeds removed, weighed ~30 g)
- 22 grams Animal Crackers (Crushed; about 1/3 cup)
- 35 grams Raisins (Seedless, about 1/4 cup)
- 40 grams Almonds (Raw, can toast lightly; about 1/4 cup)
- 1 tablespoon Sesame Seeds (Raw; can toast)
- 1 Star Anise (Whole pod)
- 1 tablespoon Piloncillo (Unrefined Mexican brown sugar, broken into small pieces)
- 2 tablespoons Kosher Salt
- 4 cups Water (For simmering)
- 56 grams Mexican Chocolate (Broken into pieces; about 2 oz)
- 1 Tomato (Medium, roasted)
Instructions
Prepare Ingredients
Weigh and set out all dried ingredients. Remove stems and seeds from the ancho chilies, then roughly chop them. Crush the animal crackers, measure raisins, almonds, sesame seeds, star anise, piloncillo, and chocolate. Quarter the onion and set the tomato aside.
Time: PT5M
Char Tomato and Onion
Heat the cast iron skillet over medium‑high heat. Add the tomato and onion quarter pieces, turning every minute until the skins are blackened and blistered, about 4‑5 minutes. Remove and set aside.
Time: PT5M
Temperature: Medium‑high heat
First Fry – Toast Aromatics
Add 3 Tbsp lard to the skillet and heat until shimmering. Quickly add the ancho chilies (in batches) and fry for 30‑45 seconds until fragrant. Immediately add the crushed animal crackers, raisins, almonds, sesame seeds, and star anise. Toss continuously until the raisins puff, almonds darken, and sesame seeds pop, about 2‑3 minutes.
Time: PT5M
Temperature: High heat
Combine with Tomato, Onion, and Water
Transfer the fried mixture back to the large saucepan. Add the charred tomato, onion, 4 cups water, piloncillo, and kosher salt. Stir to dissolve the piloncillo.
Time: PT2M
Simmer
Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.
Time: PT30M
Temperature: Low simmer
Blend the Mole
Allow the mixture to cool slightly (safely handle hot liquid). Transfer to the blender in batches if needed. Start on the lowest speed, gradually increase to high, and blend for 3‑4 minutes until the sauce is ultra‑smooth.
Time: PT5M
Second Fry – Finish the Sauce
Return the blended sauce to the saucepan. Add the remaining 2 Tbsp lard and heat over medium‑high until the oil begins to sizzle and the sauce froths, about 3‑4 minutes. Stir constantly to avoid sticking.
Time: PT5M
Temperature: Medium‑high heat
Incorporate Chocolate
Turn off the heat. Add the broken Mexican chocolate pieces and stir until fully melted and incorporated, about 2 minutes.
Time: PT2M
Final Adjustments and Serve
Taste the mole and adjust salt if needed. The sauce should be thick—about the consistency of heavy cream. Serve warm over roasted chicken, pork, or vegetables.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains pork, Contains nuts, Contains sesame, Contains dairy
Allergens: Tree nuts (almonds), Sesame, Wheat (animal crackers), Dairy (Mexican chocolate may contain milk), Pork (lard)
Ingredient Substitutions
- Instead of Yellow Onion: White onion, Shallot
- Instead of Lard: Vegetable oil, Canola oil
- Instead of Dried Ancho Chilies: Pasilla chilies, Guajillo chilies
- Instead of Animal Crackers: Saltine crackers, Tortilla chips
- Instead of Raisins: Dried cranberries, Chopped dates
- Instead of Almonds: Peanuts, Cashews
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Star Anise: Anise seed
- Instead of Piloncillo: Dark brown sugar, Muscovado sugar
- Instead of Kosher Salt: Sea salt
- Instead of Mexican Chocolate: Dark chocolate with a pinch of cinnamon
- Instead of Tomato: Tomatillo
Equipment Needed
- Cast Iron Skillet or Comal
- Large Saucepan
- Blender
- Kitchen Scale
- Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Fine Mesh Strainer (optional)
Critical Steps — Do Not Skip
- Removing seeds and stems from the ancho chilies
- Toasting the aromatics in hot lard without burning
- Blending the cooked mixture to a completely smooth texture
- Second high‑heat fry to develop depth and sheen
- Incorporating Mexican chocolate at the end for richness
Chef Tips from the Video
- Toast the almonds lightly before adding for extra nuttiness.
- If you can't find piloncillo, use dark brown sugar with a splash of molasses.
- For a smoother finish, strain the blended mole through a fine mesh sieve.
Troubleshooting
Mole is too thin after blending.
Simmer uncovered for a few more minutes to reduce, or blend in a smaller amount of water next time.
Mole tastes bitter.
Check that the chilies were not over‑charred and that seeds were removed; add a pinch more piloncillo to balance bitterness.
Sauce splatters excessively during the second fry.
Reduce the heat slightly and stir continuously; use a deep skillet or add a lid partially ajar.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned bags for up to 2 months; thaw gently in the fridge before reheating.
Room temperature: Not recommended; mole should be kept chilled.
Make-Ahead Tips
- Mole improves after resting; make it a day ahead and refrigerate.
- Reheat gently over low heat, adding a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of Simple Mole (Mole Sencillo) in Mexican cuisine?
Mole Sencillo is a simplified version of traditional Mexican mole, a sauce that dates back to pre‑Hispanic times and evolved with the introduction of New World ingredients like chocolate and nuts. It represents the balance of sweet, spicy, and earthy flavors that are central to Mexican culinary identity.
What are the traditional regional variations of Mole Sencillo in Mexico?
In Oaxaca, mole often includes more chilies and chocolate, while in Puebla you’ll find a sweeter profile with more piloncillo and nuts. The coastal version, like the one shown by Food52, may incorporate seafood stock or use local chilies such as ancho for a milder heat.
How is Simple Mole (Mole Sencillo) traditionally served in Mexican households?
It is commonly ladled over roasted chicken or turkey, accompanied by rice and warm corn tortillas. In festive settings it may also be served with pork, enchiladas, or simply as a dipping sauce for fresh bread.
What occasions or celebrations is Simple Mole (Mole Sencillo) associated with in Mexican culture?
Mole is a centerpiece for holidays such as Día de los Muertos, Christmas, and weddings. Its rich flavor makes it a celebratory dish that brings families together around the table.
What authentic ingredients are essential for Simple Mole (Mole Sencillo) and what are acceptable substitutes?
Key ingredients include ancho chilies, piloncillo, Mexican chocolate, almonds, sesame seeds, and star anise. Substitutes can be pasilla chilies for ancho, dark brown sugar for piloncillo, and regular dark chocolate with a pinch of cinnamon for Mexican chocolate.
What other Mexican dishes pair well with Simple Mole (Mole Sencillo)?
Mole pairs beautifully with roasted chicken, pork shoulder, grilled corn, and even roasted vegetables. It also works as a sauce for enchiladas or as a dip for fresh tortilla chips.
What makes Simple Mole (Mole Sencillo) special or unique in Mexican cuisine?
Its uniqueness lies in achieving deep, layered flavor with only ten ingredients, showcasing that technique—like toasting, frying, and careful blending—can replace a long ingredient list while still delivering authentic mole complexity.
What are the most common mistakes to avoid when making Simple Mole (Mole Sencillo) at home?
Common errors include over‑charing the chilies, forgetting to remove seeds (which adds bitterness), not frying the aromatics long enough, and skipping the second high‑heat fry that gives the sauce its glossy finish.
Why does this Simple Mole (Mole Sencillo) recipe use a second high‑heat fry instead of just simmering?
The second fry intensifies the roasted flavors, creates a slight caramelization, and helps emulsify the oil with the sauce, resulting in the characteristic velvety texture and deep color of authentic mole.
What does the YouTube channel Food52 specialize in?
Food52 is a culinary media brand that focuses on home‑cooking inspiration, detailed recipe development, and kitchen technique tutorials, often highlighting seasonal ingredients and global cuisines.
How does the YouTube channel Food52's approach to Mexican cooking differ from other Mexican cooking channels?
Food52 emphasizes precise measurements, modern kitchen tools, and clear step‑by‑step visuals while honoring traditional flavors, whereas many Mexican channels rely more on intuition and oral instruction.
Last updated: August 30, 2026
