Easy Mole Sauce Recipe

Mole sauce is a staple of Mexican cuisine. Mole Sauce Recipe, Ixtapa Mexican Restaurant & Cantina, MassachusettsThis chocolate-based sauce adds intricate flavor to many meals–most commonly used in chicken dishes (such as chicken enchiladas or poured over chicken breast). The unique ingredients in a mole sauce recipe provide any menu item with layers of flavor. From chocolate to red chiles to tortillas, the ingredient list in a mole sauce recipe is as complex as its flavor.

Many Mexican food lovers stray away from making their own mole sauce due to the long list of ingredients that go into a mole sauce recipe and the amount of time that must be invested. It can take hours of preparation—hours that most people do not have to lend to cooking. Making a traditional mole sauce recipe tends to consume an entire day. Depending on who makes the mole sauce recipe, it can also include between 20 and 30 different ingredients.

However, the following excerpt from Hispanic Kitchen provides an easier mole sauce recipe for those looking for a quick fix. By substituting some of the harder-to-find materials and utilizing a microwave for a faster cook time, it removes the difficulty from a conventional mole sauce recipe. Rather than simmering the mole sauce recipe for hours on end, it will only take about ten minutes after all of the ingredients have been combined in a blender.

Easy Mole Sauce

by Vianney Rodriguez

Makes 6 cups


4 dried ancho chiles

2 cups chicken stock

3 corn tortillas baked or fried.

2 medium onion, diced

3 garlic cloves minced

7 tbsp peanut butter

1 tsp cumin

1 tsp oregano

4 Mexican chocolate discs (I prefer Ibarra’s)

Olive oil

Salt &pepper


In a microwave safe bowl place chiles and cover with water. Microwave on high for 3 minutes.

Drain, remove stem and seeds. Set aside. Break tortillas into pieces and place in blender.

In a large saucepan over medium high meat add 2 tbsp olive oil. Add onion and a pinch of salt.

Cook until soft, about 4 minutes. Add garlic and cook another 2 minutes, being careful not to burn garlic.

In a blender with tortillas add onion, garlic, chiles, peanut butter, chicken stock, cumin and oregano.

Blend until smooth. Season with salt and pepper. Return blended mix to large saucepan and simmer for 10 minutes on medium high.

Reduce heat and add chocolate. Cover and simmer 10 minutes.

Allow to cool and store in fridge for up to 1 week. Mole can be frozen for up to 3 three months.

While this may not be your grandmother’s traditional mole sauce recipe, it is a great substitute for the real thing when time is restricted. Instead of having to roast seeds and nuts, peanut butter gives the same affect. Plus, using canned chicken stock can cut down on a lot of time rather than having to make it oneself.

If you would prefer to leave the mole sauce making up to the experts, consider visiting Ixtapa Mexican Restaurant and Cantina, where all of our recipes are authentic and made with fresh ingredients daily. We serve some dishes specifically made to feature our mole sauce recipe, such as our Pollo en Mole and Mole Enchiladas. You will love our family-friendly atmosphere and our authentic Mexican cuisine. We are located in Groton, Lexington, Lunenburg, and Woburn, Massachusetts.

Have you ever attempted to make a mole sauce recipe? Did you try the traditional mole sauce recipe, or did you stick with a more abbreviated version?