Mexican Mole Sauce

Very easy to make and very tasty.

I used way more onions and no coca powder or cilantro. It still tastes good, but I want to try with cocoa powder and cilantro next time.

this was pretty good, i used it to make masa dough. the dough was terrible, am now searching for a good use for the rest of the sauce.

Yummy, quick, easy. Will make it again. Instead of using unsweetened cocoa powder, i used dark chocolate. My boyfriend who only has enjoyed this when made from scratch enjoyed this quick version!

I ate this yesterday at a Mexican restaurant and thought I had to make this! I tried a few more recipes that were much more complicated and read through all of the comments! This recipe is basically perfect! I made no adjustments to it at all and my family absolutely loved it! adding the almonds to it or peanut butter is absolutely a mistake! Its perfect the way it is.Thank you for posting!

First time making mole and it was awesome! Followed a few suggestions from other comments. Used olive oil, some extra (fresh) onion, crushed tomatoes, dark cocoa powder, extra cumin, a little cayenne, a lot of fresh garlic, crushed almonds, a little coriander, and a little garlic sea Salt. Made the sauce last night and refrigerated, then put in the crock pot with a couple raw chicken breads all day today on low. Broke the gicken up with a fork and mixed in about 1 loose cup of fresh cilantro. Served with tortillas and rice. De-lish!!!

I use this recipe to make the sauce for tamales. It’s perfect and whips up so quickly. I use ingredients (except for the cocoa powder) from my garden–YUM!

I liked it as is, but LOVED it with the following changes: as someone else suggested, I used a 28oz can of crushed tomatoes instead of the soup. I added 2 Tbsp. of cocoa powder and 3 squares of 70% dark chocolate, 1 Tbsp. of chili powder, 1/4 tsp. of cinnamon and approx. 2 Tbsp. of Chipotle Tobasco sauce.

This is a great base recipe, but the flavors were a little too “dark” for me. I suggest adding more cumin, lime juice, and some tabasco or sirracha sauce.

This was okay. I doubled the chocolate as others had suggested, used two cans of tomato sauce instead of the soup asc I didn’t have any soup on hand. I served it over pre-ooked chicken breasts. If I try it again, I will follow the recipe as written and use it to cook the chicken in.

Five stars just for the ease and simplicity of this recipe. Not quite the mole I’m used to, but very respectable. I did not use the condensed tomato soup because I didn’t have any on hand, but rather some tomato paste which I thinned with water. I added a pinch of ground cinnamon (personal preference) and a little more cumin. I mixed the sauce directly into some shredded cooked chicken breasts and served in warm tortillas. Will make this again.

I found a recipe for Turkey Mole Soup but couldn’t find Mole sauce in the stores were I live so I made my own from this recipe. It was easy, good on the pocket book and tastes great. It makes a lot more than I needed so I put the excess in ice cube trays and froze, when frozen put them in a lock bag to use another time.

very good.

This was a good recipe, but it lacked the depth I’m used to from a mole sauce at a Mexican restaurant. It was easy to make, and I added some chicken that I’d marinated in a chicken fajita marinade, which added a little something. Went well with Mexican rice.

Thank you so much for this recipe and to all the reviewers for the excellent modifications. My husband loves true mole and he said I did it. I did change it liberally in accordance w/ the other reviews, but still kept it simple. I used 2 tbsp cocoa powder; added an extra 1/8 of cumin; used one tbsp fresh cilantro; instead of green chiles or tomato soup, I used one 10 oz can of Rotel (tomatoes and green chiles). I also added 1.5 tbsp peanut butter; 1.5 tbsp cinnamon, a liberal sprinkling of cayenne pepper and then added 1/2 a rotisserie chicken, letting that sit in the sauce on low heat for about an hour, stirring occassionally. I then wrapped it in tortillas and covered it with mexican cheese and put it in the oven for 5 minutes on 350. I added avocado. Next time, I will make a separate batch of sauce to pour over, but otherwise, it tasted like true mole.

I did not care for this recipe.

How does this recipe compare to the mole paste in a jar? I’m asking because if it really tastes like doctored tomato soup, I’ll stick to the jar. I am Mexican, and I grew up eating many types of mole, even mole made by immigrants. Although the mole paste in a jar isn’t as good as from scratch mole, I use it because it is easy.

I made this a few months ago and it was absolutely delicious. I did not alter a thing! First of all, it’s fine if you choose to use the tomato soup and adding the other ingredients does not make it taste simply like “doctored” tomato soup as another person said; everything blends together beautifully. I also found that cocoa powder worked fine. Reading other reviews it just seems that people try to make this recipe more difficult than it is, and that really isn’t necessary at all. It’s great just the way it is and you don’t have to go through the hassle of melting dark chocolate if you don’t want. Use this recipe as is and it will make you a great meal.

This recipe probably would have been milder but just as good as the tweaked one I made. And lemme say, it was AWESOME! I doubled the onion, the cocoa, and cumin, used 6 cloves minced garlic, and tomato sauce instead of soup. Oh and I used a can of diced tomatoes with green Chiles already in it. I spread half the sauce on the bottom of a baking dish, put 12 skinless boned chicken thighs on top, sprinkled salt and pepper on top and saved the other half of the sauce to spoon on the chicken individually. Oh yeah, I cooked it at 400 degrees until the temp was right on the thermometer…about 40-45 minutes. PERFECT!!!

This pretty good, but I am going to do what one of the reviews said and use Mexican tomato sauce…otherwise it tastes like doctored tomato soup. I added cayenne and a spoon full of peanut butter. I used the cocoa powder but I added about a dozen chocolate chips to. I shredded the chicken, another great idea from a review and mixed in with the sauce to let it simmer on our wood stove for awhile. Hope this helps. Overall a good recipe, and far easier than the traditional mole sauce. I jumped the gun…I simmered the chicken in the sauce over our woodstove for about 30 minutes and the flavors really came out. What tasted like tomato soup in the pan tasted like authentic mole on the plate. I definately recommend simmering for a little while so make a bit of extra sauce so the chicken does dry out. I’m changing my recipe rating to 5 stars.

I only eat at mexican restaurants that serve mole sauce – it is the only thing I order. This recipe is an excellent, easy version. I added about a teaspoon more of the cocoa, and an extra 1/8 teaspoon of the cumin and cilantro. Spread over cheese enchiladas and baked until bubbly – about 15 minutes – YUM! Didn’t have any chiles and left out the garlic too – didn’t miss them.