Mole Sencillo Recipe: Easy Mexican Mole Sauce
Mole Sencillo Recipe: Easy Mexican Mole Sauce is a easy Mexican recipe that serves 6. 200 calories per serving. Recipe by All Things United on YouTube.
Prep: 25 min | Cook: 29 min | Total: 1 hr 9 min
Cost: $8.28 total, $1.38 per serving
Ingredients
- 3 pieces Guajillo Chilies (stems and seeds removed, soaked in hot water)
- 2 pieces Ancho Chilies (stems and seeds removed, soaked in hot water)
- 2 units Tomato (roasted, peeled)
- 1 medium Onion (chopped)
- 3 units Garlic Cloves (minced)
- 1/4 cup Almonds (toasted)
- 2 tbsp Sesame Seeds (toasted)
- 2 oz Mexican Chocolate (broken into pieces)
- 2 cups Chicken Broth (low‑sodium)
- 2 tbsp Olive Oil (for sautéing)
- 1/2 tsp Ground Cinnamon (ground)
- 1/4 tsp Ground Cloves (ground)
- 1 tsp Cumin Powder (ground)
- 1 tsp Sugar (optional, balances bitterness)
- to taste pinch Salt (sea salt)
Instructions
Soak the Chilies
Remove stems and seeds from the guajillo and ancho chilies, place them in a bowl, and cover with hot water. Let soak for 15 minutes until softened.
Time: PT15M
Toast Nuts and Seeds
Heat the skillet over medium heat, add almonds and sesame seeds, and toast, stirring constantly, until golden and fragrant, about 5 minutes.
Time: PT5M
Sauté Aromatics
Add olive oil to the skillet, then add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Time: PT5M
Blend the Mole Base
Drain the softened chilies (reserve soaking liquid). In a blender combine the chilies, roasted tomatoes, sautéed onion‑garlic mixture, toasted almonds, sesame seeds, Mexican chocolate, cinnamon, cloves, cumin, broth, and a splash of the reserved chili liquid. Blend until completely smooth.
Time: PT5M
Simmer the Sauce
Transfer the blended mixture to a saucepan. Bring to a gentle boil, then reduce to a low simmer. Cook, stirring occasionally, for 20 minutes until the sauce thickens and the flavors meld.
Time: PT20M
Temperature: low simmer
Season and Finish
Taste the mole and add salt to taste. If the flavor is too bitter, stir in the optional teaspoon of sugar.
Time: PT2M
Serve
Ladle the hot mole over chicken, enchiladas, roasted vegetables, or use as a dip. Enjoy!
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Tree nuts, Milk, Soy
Ingredient Substitutions
- Instead of Guajillo Chilies: Ancho chilies, Pasilla chilies
- Instead of Ancho Chilies: Guajillo chilies, Pasilla chilies
- Instead of Tomato: Canned crushed tomatoes
- Instead of Almonds: Peanuts
- Instead of Mexican Chocolate: Dark chocolate with a pinch of cinnamon
- Instead of Chicken Broth: Vegetable broth
- Instead of Olive Oil: Vegetable oil
- Instead of Sugar: Honey
Equipment Needed
- Large Skillet
- Saucepan
- Blender
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups and Spoons
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Soaking the dried chilies until fully softened.
- Blending hot liquids – vent the blender lid to avoid steam burns.
- Simmering the sauce long enough for flavors to develop.
Chef Tips from the Video
- Toast the nuts and seeds until golden for extra depth of flavor.
- Use high‑quality Mexican chocolate for authentic mole taste.
- For a subtle smoky note, add a pinch of chipotle powder.
Troubleshooting
Sauce is too thick.
Add a little more chicken or vegetable broth, stirring until the desired consistency is reached.
Sauce is overly bitter.
Stir in a pinch of sugar or a drizzle of honey to balance the bitterness.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned bags for up to 3 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Mole tastes even better the next day as the flavors meld.
- Reheat gently over low heat, adding a splash of broth if the sauce has thickened.
Frequently Asked Questions
What is the cultural significance and history of Mexican mole in Mexican cuisine?
Mole is a cornerstone of Mexican culinary tradition, originating from pre‑colonial times and evolving with the introduction of European ingredients like chocolate and nuts. It is often served on special occasions such as weddings and festivals, symbolizing celebration and communal sharing.
What are the traditional regional variations of mole in Mexican cuisine?
Mexico boasts many mole styles, including Mole Poblano with chocolate, Mole Negro from Oaxaca, and Mole Verde made with herbs. Each region adapts the base concept with local chilies, spices, and nuts, creating distinct flavor profiles.
How is mole traditionally served in the state of Puebla, Mexico?
In Puebla, mole poblano is traditionally ladled over turkey or chicken, accompanied by rice and tortillas. It is often presented on a large platter for family-style dining during holidays and celebrations.
What occasions or celebrations is mole traditionally associated with in Mexican culture?
Mole is commonly prepared for weddings, baptisms, Día de los Muertos, and major holidays like Christmas and Independence Day, where its rich flavor signifies abundance and festivity.
What makes this Simple Mexican Mole (Mole Sensillo) special or unique in Mexican cuisine?
Rick Martinez’s simplified version reduces the traditional long list of ingredients while preserving the essential balance of chilies, nuts, and chocolate, making mole accessible to home cooks without sacrificing authentic flavor.
What are the authentic traditional ingredients for mole versus acceptable substitutes in this recipe?
Traditional mole includes dried chilies (guajillo, ancho), almonds, sesame seeds, Mexican chocolate, cinnamon, cloves, cumin, and broth. Acceptable substitutes are peanuts for almonds, dark chocolate with cinnamon for Mexican chocolate, and vegetable broth for chicken broth.
What other Mexican dishes pair well with this Simple Mexican Mole from All Things United?
The mole pairs beautifully with chicken enchiladas, roasted pork, grilled corn, and even drizzled over roasted cauliflower for a vegetarian option.
What are the most common mistakes to avoid when making Simple Mexican Mole (Mole Sensillo) at home?
Common pitfalls include under‑soaking the dried chilies, burning the toasted nuts, and blending the hot sauce without venting the blender lid, which can cause steam burns. Also, over‑reducing the sauce can make it overly thick.
Why does this mole recipe use a short 20‑minute simmer instead of a several‑hour reduction?
Rick Martinez’s approach relies on toasting the nuts and using chocolate to build depth quickly, allowing a 20‑minute simmer to develop flavor while keeping the process manageable for weeknight cooking.
What does the YouTube channel All Things United specialize in?
The YouTube channel All Things United specializes in demystifying global cuisines, offering clear, step‑by‑step tutorials that blend cultural storytelling with practical home‑cooking techniques.
Last updated: August 30, 2026
