Want to make your own authentic mole sauce? This is how you do it step by step!

Have you ever delved into the enchanting world of Mexican cuisine? If so, then you know that mole is one of those dishes that brings the essence of Mexico to your plate. If not, I have something special for you today. I’m going to take you on a culinary journey that will awaken your senses and fill your kitchen with the most delicious scents. We’re going to make an authentic mole together, and I promise, it’s easier than you think!

Mole sauce ingredients

Let’s start with what you need. That’s quite something. For this mole you will need the following ingredients (for 6 servings):

• 3 tablespoons of butter
• 5 dried Ancho peppers
• 4 dried Pasilla peppers
• 3 dried Guajillo peppers
• 2 tablespoons raisins
• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 chopped tomatoes
• 3 sprigs of thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cracked black pepper
• 16 roasted almonds
• 2 tablespoons toasted sesame seeds
• 590ml chicken stock
• 1 Taza Cacao Puro (77 grams)
• Vegetable oil
• Kosher salt and black pepper, to taste

We have already put together the dried chili mix and Mexican chocolate for you, in this Mole Sauce Pack!

The preperation

1. Start by preparing the chili peppers. Break open the dried chili peppers, remove all seeds and set aside.
2. Heat the butter in a large frying pan over medium heat. Add the chili peppers and fry until they start to soften. This takes about 1 minute per side.
3. Remove the pan from the heat, but keep the butter. Place the dried chili peppers in a bowl and cover them with boiling water. Let them soak for 30 minutes.
4. While the chilies are soaking, heat the reserved butter in the pan. Add the raisins and the reserved chili seeds and fry until the raisins swell.
5. Now add the onion, garlic, tomatoes, thyme, cumin, cinnamon and black pepper. Fry until the onions are soft.
6. Add the soaked chili peppers, raisins, chili seeds, almonds and sesame seeds. Then add 250ml of the chilli soaking liquid and 375ml of chicken stock. Bring to the boil, cover and simmer for 30 minutes.

Completing your masterpiece

After 30 minutes, remove the lid from the pan and let it cook for another 30 minutes. Then let it cool for 15 minutes before putting it in a food processor, together with the Taza Cacao Puro Chocolate. Mix into a smooth sauce and season with salt and pepper.

And voilà, your mole is ready to be served! This sauce can be stored in the refrigerator for up to a week or frozen for up to three months. Perfect for a spontaneous Mexican evening.

Making mole may seem a little intimidating at first, but I hope I’ve shown you that it can really be a fun and rewarding experience. The great thing about cooking is that you can always learn and try new things. So put on that kitchen apron, put on your favorite music and start creating your own mole adventure. Who knows, maybe this will become your new favorite dish! Enjoy your meal!

Another typical Mexican dish is Birria Tacos. Here you can read how to make it yourself!