Authentic Mole Sauce

Absolutely fabulous as the recipe is!

Great recipe, everyone was really impressed by it, though my wife thought it was a bit on the spicy side. Also I would agree with the reviewer who says the time estimate is off, it took me well over two hours. Just seeding the dried peppers took me 5-10 minutes! I may try peanut butter next time as I didn’t love the rough texture created by the chopped peanuts. Also I would brown the onions a bit before adding all the other ingredients to the pan which made them hard to brown. A fair amount of effort but well worth it in the end!

Mole tastes absolutely wonderful! This recipe could be improved by substituting mole for chicken, and it’s cheaper too.

This recipe is one of the best of any type of cuisine I’ve found on the net. I love mole, and I’ve had some very good dishes at restaurants, but this is by far the best I’ve ever had. Is it “real” mole? Well from what I have been able to discern there are as many “real” moles as there are households making it. I’ve followed many recipes over the last 40 years of cooking, but they were either too dark or too blah. This is perfect – although I did make some very minor modifications due to lack of ingredients. I used 1 1/4 T of ground cumin, and 5 oz. of semi-sweet chocolate and omitted the sugar. At the end I added about a tablespoon of dark cocoa because it was a tad too sweet. OMG! The tomatillos and fresh tomatoes bring a brightness that works perfectly with the chocolate and chilis. This is one that goes in the recipe book and I will be making it for my extended family for years to come. Thank you!

Really tasty recipe that developed even more flavor when it sat in the fridge. Doesn’t taste like Doña Maria if that’s what you’re looking for, but it is delicious all the same.

This is excellent!! Rich, flavorful and spicy. Worked well with pork chops & polenta slices. BEWARE though, this made much more than 1 quart yield; it made 2+quarts. Will definitely make it again.

The final result was delicious. The written recipe omits when to add the tomatillos, I needed to switch to video to find this out. I recommend watching the video and not relying on the written instructions.

I Love it but had to use ingredients I had. Thick with a beautiful bitter after taste. I didn’t have tomatillos so I used extra tomatoes, blackening really did make it great. I used duck fat instead of lard. I am definitely making this again.

This recipe has some vagueness that I think lead to a sauce that is too sweet for me. “5 ounces of chocolate” does not specify whether it is sweetened or unsweetened. I went with 85% cocoa sweetened and ended up with a very sweet sauce. It is also quite spicy which is fine. It is labor-intensive so you must commit a good bit of time to creating the sauce. The servings are very generous and quantity.

Fantastic! Depth of flavors is without peer. I made it almost exactly as listed with some minor changes based on what I had in my cabinet. I used olive oil instead of lard. I suggest saving the cinnamon sticks and using a half teaspoon of ground cinnamon. The same goes for cloves and peanuts. I just used a little ground cloves and 3 teaspoons of peanut butter. Hunting around for the allspice berries was no fun. Next time around, I’m going to grind up 2-3 berries in the pestle. Right now, it’s in the fridge chillin’ and I can’t wait to try it tomorrow when the flavors have had a chance to join forces. So far, I’m very happy with the outcome.

My first time making mole. It was very delicious. I personally would put just a little less chocolate, put more raisins, and more red tomato and add chile de arbol but i add that to everything.

Love it, love it, love it,We don’t eat pork, thence I have substituted Lard by olive oil. Also, instead of the bread I have used yellow corn tortillas. Also, I have used chiles from New Mexico. organic with unique flavor. This recipe is absolutely marvelous. Use the best ingredients you can. I am planing to freeze some glass containers, for the days I don’t feel like. Thank you, thank you, thank you????

I think this is a great mole recipe and it turned out delicious! But the time estimation is way off! There is no way you can make this mole properly in 1 hour. I’ve made lots of mole in my life and it always takes at least two to three hours this recipe included. So keep that in mind when you make this recipe.

Big flavor using suggestions here and makes enough to save! Make this a day in advance. Use only 2 cups broth and don’t add the 3rd later on. I used 2 dried black chilies in place of chipotle. 3 corn tortillas and no dinner roll. Added 2-3 tbsp peanut butter (instead of toasting peanuts) with chocolate at the end. Double the chocolate and use quality dark (I used 70%). Didn’t add sugar and salt add the end. Was fabulous and so rich in flavor!

So delicious!! The only thing I changed was adding about 9 Cascabel Chiles for spice, otherwise it was worth the effort. Since it just my husband and myself, I am able to freeze the enough for 3 more meals!! Or share

I’ve used this recipe many times to get feel of mole. It is almost as good as my aunties I never have raisins on hand l, but dont need the extra sweetness from them. I also never have peanuts so I sub a whole handful of almonds or peanut butter to taste.

Boy, did I bite off more than I could chew on this one. I didn’t know how many ingredients, nor how many steps it took to make an authentic mole. I could have gone with an easier recipe; but since I had tons of time on my hands, I was committed to see this to the end. Since this was my first time making mole, I followed all the steps. Stopping and tasting throughout the process, I adjusted the spices accordingly. Since I live in the Philippines and not all the ingredients are available here, I had to improvise: green tomatoes for tomatillos, cinnamon and nutmeg for allspice. I only had Thai and finger pepper chilis to work with; to make things more interesting, I dried a few peppers, roasted others, then mixed them in with some fresh ones. The resulting sauce had a very earthy taste to it: interesting, but nothing that really appealed to me. I read that it’s much better to let the dish sit to allow the flavors to meld. After I let it sit in the refrigerator for half the day, I couldn’t believe how complex the flavors were! I served it with braised pork over white rice with a squeeze of lime MUY DELICIOSO! Because of the time-consuming process of making mole, I’ll only be making this for special occasions, or if I have friends or family over to help. Mole is definitely a taste experience that everyone should experience.

This was A LOT of work! After ordering and receiving all the things I didn’t have in my cupboard I spent yesterday afternoon making this sauce…..I followed the recipe EXACTLY….I would do so many things differently if I make this recipe again….I ended up having to strain through a micro strainer with a pestle to get all the graininess out…..And I have a great blender! After all that work I have it in a container…..I tasted it and my husband also tasted it and it was OK but we both tasted a little “bitter” so I dissolved some brown sugar in water and added a teaspoon to mixture and it helped…..

I’m giving this 4 stars but I can’t give this recipe an honest rating because I made so many changes. Where I live, it isn’t easy to find authentic Mexican ingredients, so I had to improvise. I couldn’t find ANY dried chiles, so I dried some jalapeno, pablano and anaheim peppers in my oven and also added a can of chipotle peppers in adobo sauce. I also couldn’t find whole cumin or allspice, so I used ground cumin (half the amount called for) and ground allspice (3 shakes). I don’t know how much these changes impacted the overall taste, but the finished product was disappointing. My husband liked it, but it just wasn’t the taste I was hoping for. This took SO much work so I had high expectations. I made some chicken tacos for dinner using this sauce, but they needed sour cream and cilantro to make it palatable. I see some reviewers say the taste is much better the next day, so I will give it another chance tomorrow. But as is, I definitely would not make this again.

It’s a lot of work but soooo worth it! Delicious!

Wonderful recipe. Lots of complex, balanced flavor.