Learn how to make a traditional Mexican mole sauce (used to enhance a variety of Mexican food dishes), with a few common kitchen ingredients!
I must admit, I had no clue what Mexican mole sauce was when I saw it listed in the ingredient list for a recipe I tried recently for Shredded Pork Smothered Burritos (amazing!). The recipe included a homemade red sauce that included mole (NOT the animal!) as one of the ingredients.
Hmm… I had heard of mole sauce and knew it had cocoa in it. I’d seen it listed as an ingredient in Mexican recipes, but had never made it. My husband LOVES the chicken mole enchiladas at our local Mexican restaurant. This deep dark Mexican mole sauce always looks amazing!
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What IS Mexican Mole Sauce?
Here’s how Wikipedia defined it: “Mole: (Spanish pronunciation: [ˈmole]; Spanish, from Nahuatl mōlli, “sauce”) is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano.”
I looked up WHAT it was, AFTER I made the Mexican mole sauce. I figured since I already had the ingredients, I could make it quicker and cheaper than getting in my car, driving to the grocery store and buying a can of pre-made sauce.
I was right. Since the recipe I was making (for the red enchilada sauce) only called for a small amount of mole, I now have the leftover sauce in my freezer, waiting to be used again. Perfect! So in case you ever need to know how to make a quick Mexican mole sauce, here ya go. Enjoy! Have a great day.
Looking For More HOMEMADE SAUCE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of sauce recipes you might want to check out, including:
- How to Make Lemon Curd
- Easy Homemade Enchilada Sauce
- Mom’s Grilled Chicken Basting Sauce
- Chocolate Raspberry Sundae Sauce
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Recipe Source: http://allrecipes.com/Recipe/Mexican-Mole-Sauce/
- 2 teaspoons vegetable oil
- 1/4 cup finely chopped onion
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1/8 teaspoon garlic powder (or dried minced garlic)
- 10.75 ounces condensed tomato soup (1 regular sized can)
- 4 ounces chopped green chiles (1 small can)
- Heat oil in skillet. Add onion and cook till tender (a couple minutes).
Add the remaining ingredients; bring to a boil and reduce heat to low. Cover skillet and simmer for 10 minutes.
- That's it! Enjoy!
Here’s one more to pin on your Pinterest boards!