Authentic Mole Sauce Recipe

Vegetable oil: Used for sautéing the onions and garlic, providing a base for the sauce.

Onion: Adds a foundational sweetness and depth to the sauce.

Garlic: Infuses the sauce with a robust, aromatic flavor.

Chicken broth: Provides a savory liquid base that enhances the overall taste.

Dark chocolate: Adds a rich, bittersweet element that is essential to mole sauce.

Ground cinnamon: Introduces a warm, sweet spice that complements the other flavors.

Ground cumin: Adds an earthy, slightly spicy note to the sauce.

Dried oregano: Brings a hint of herbal flavor to the mix.

Salt: Enhances all the other flavors in the sauce.

Sugar: Balances the savory and bitter elements with a touch of sweetness.

Crushed tomatoes: Adds a tangy, rich base to the sauce.

Peanut butter: Provides a creamy texture and nutty flavor.

Raisins: Contribute a subtle sweetness and depth to the sauce.

When preparing the onion and garlic, make sure to cook them until they are fully softened but not browned. This will ensure that they release their natural sweetness and blend seamlessly into the mole sauce. Additionally, when adding the dark chocolate, chop it finely to help it melt more quickly and evenly into the chicken broth. This will create a smoother, more cohesive sauce.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• chopped onion - Substitute with shallots: Shallots have a milder taste and add a subtle sweetness.

• garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, but reduce the quantity to ¼ teaspoon per clove.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version.

• dark chocolate - Substitute with cocoa powder: Use 3 tablespoon of cocoa powder and 1 tablespoon of butter for every 2 oz of dark chocolate.

• ground cinnamon - Substitute with allspice: Allspice has a similar warm flavor profile, though slightly more complex.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can complement the dish.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in equal amounts.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, but use less to avoid overpowering the dish.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note, but use ¾ tablespoon for every 1 tablespoon of sugar.

• crushed tomatoes - Substitute with tomato paste: Dilute tomato paste with water to achieve a similar consistency and flavor.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slight tartness.

• Allow the mole sauce to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the cooled sauce into airtight containers. Glass jars or BPA-free plastic containers work well for this purpose.
• Label each container with the date and contents. This will help you keep track of freshness and ensure you use the oldest sauce first.
• Store the containers in the refrigerator if you plan to use the sauce within a week. The mole sauce will stay fresh for up to 7 days when refrigerated.
• For longer storage, place the airtight containers in the freezer. The sauce can be frozen for up to 3 months without losing its rich flavor and texture.
• When ready to use, thaw the mole sauce in the refrigerator overnight. This gradual thawing process helps maintain the sauce's consistency.
• Reheat the sauce gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of chicken broth or water to achieve the desired consistency.
• If you notice any separation or graininess after reheating, blend the sauce again until smooth. This will restore its creamy texture.
• Consider portioning the sauce into smaller containers or even ice cube trays before freezing. This allows you to thaw only what you need, reducing waste and making meal prep easier.
• Always use clean utensils when handling the mole sauce to prevent contamination and extend its shelf life.

• For stovetop reheating:

  1. Place the leftover mole sauce in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the sauce appears too thick.
  4. Continue to heat until the sauce is warmed through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the mole sauce to a microwave-safe container.
  2. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If needed, add a bit of chicken broth or water to adjust the consistency.
  5. Continue heating in 1-minute intervals until the sauce is hot.

• For oven reheating:

  1. Preheat your oven to 300°F (150°C).
  2. Place the mole sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. Add a small amount of chicken broth or water if the sauce thickens too much.

• For slow cooker reheating:

  1. Transfer the mole sauce to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and add a bit of chicken broth or water if needed.
  4. Heat for 1-2 hours until the sauce is thoroughly warmed.

• For sous vide reheating:

  1. Place the mole sauce in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Once heated, pour the sauce into a saucepan and adjust the consistency with chicken broth or water if necessary.

• Large pot: Used for heating the oil and cooking the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Measuring cups: Necessary for accurately measuring the chicken broth, crushed tomatoes, and raisins.

• Measuring spoons: Used to measure the vegetable oil, ground cinnamon, ground cumin, dried oregano, salt, and sugar.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Blender: Used to blend the mixture until smooth after simmering.

• Heat-resistant spatula: Helpful for scraping down the sides of the blender and ensuring all ingredients are well incorporated.

• Ladle: Useful for transferring the sauce back into the pot after blending.

• Simmer mat: Optional, but can help maintain a consistent simmer without burning the sauce.

• Serving spoon: For tasting and adjusting seasoning if necessary.

Prepare ingredients in advance: Chop the onion and garlic ahead of time to save minutes during cooking.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Quick blend: Use an immersion blender directly in the pot to save time on transferring the sauce to a blender.

Simmer efficiently: Cover the pot while simmering to maintain heat and reduce cooking time.

Pre-measure spices: Measure out the cinnamon, cumin, oregano, salt, and sugar before starting to streamline the process.