Traditional Mole Recipe With Deep, Rich Chocolate Flavor - A Comforting Classic

Prep the chiles: Tear open the ancho, guajillo, and pasilla chiles. Remove stems and most seeds. Heat a dry skillet over medium. Toast chiles in batches, pressing with a spatula for 15–30 seconds per side until fragrant and slightly darkened. Do not burn.

Soak the chiles: Transfer toasted chiles to a bowl and cover with hot water. Soak for 20–30 minutes until soft. Reserve 1 cup of the soaking liquid and drain the rest.

Toast the seeds and nuts: In the same skillet, add sesame seeds and pepitas. Toast over medium heat, stirring constantly, until golden, 2–3 minutes. Remove. Add almonds and peanuts and toast until lightly browned, 3–5 minutes.

Cook the aromatics: Add a bit of oil to the pan. Sauté onion and garlic until soft and caramelized at the edges, 6–8 minutes. Remove and set aside.

Fry the bread and tortilla: Add more oil if needed. Fry the tortilla and bread until browned and crisp. This adds body and helps thicken the sauce.

Brown the plantain: If using, slice the plantain and fry until golden on both sides. It adds gentle sweetness and richness.

Toast the spices: In a dry pan, toast the cinnamon stick, cloves, peppercorns, and anise seeds for 30–45 seconds until aromatic. Don’t scorch.

Char the tomatoes and tomatillos: Place tomatoes and tomatillos in a hot dry pan or under a broiler, turning until blackened and soft, 8–10 minutes.

Blend the base: In a high-speed blender, combine softened chiles, onion, garlic, toasted nuts and seeds, bread, tortilla, plantain, toasted spices, tomatoes, tomatillos, raisins, oregano, cumin, 2 cups broth, and 1/2 cup chile soaking liquid. Blend until very smooth. Work in batches if needed.

Strain for silkiness: Press the puree through a fine-mesh strainer back into a large pot. This step removes gritty bits and gives you a velvety sauce.

Fry the puree: Heat 2 tablespoons oil or lard in a heavy pot over medium. When shimmering, carefully pour in the puree. It should sizzle. Cook, stirring often, 8–10 minutes to deepen the flavor.

Add broth and simmer: Stir in 1–2 more cups broth to reach a pourable sauce consistency. Simmer gently for 25–30 minutes, stirring occasionally so it doesn’t stick.

Stir in chocolate: Add the Mexican chocolate. If using bittersweet chocolate, add a pinch of sugar. Stir until melted. Taste and adjust with salt. If the sauce tastes flat, add 1–2 teaspoons vinegar to brighten.

Adjust thickness: If too thick, add more broth. If too thin, simmer a bit longer. You want a smooth sauce that coats the back of a spoon.

Serve: Spoon mole over warm cooked chicken, turkey, pork, or roasted vegetables. Sprinkle with toasted sesame seeds if you like. Serve with rice and warm tortillas.