Authentic Mole Sauce Recipe

Vegetable oil: Used for sautéing the onion and garlic to create a flavorful base.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a pungent and aromatic flavor.

Chicken broth: Adds richness and helps to thin the sauce.

Toasted sesame seeds: Contributes a nutty flavor and texture.

Crushed tomatoes: Adds acidity and body to the sauce.

Peanut butter: Adds creaminess and a subtle nutty flavor.

Cocoa powder: Adds a deep, rich chocolate flavor.

Ground cinnamon: Adds warmth and complexity.

Ground cumin: Adds an earthy, slightly smoky flavor.

Dried oregano: Adds a hint of herbal flavor.

Salt: Enhances all the flavors in the sauce.

Black pepper: Adds a touch of heat and complexity.

Mexican chocolate: Adds sweetness and a unique chocolate flavor that is essential to mole sauce.

When toasting sesame seeds, make sure to use a dry skillet over medium heat and stir constantly to prevent burning. The seeds should turn a light golden brown and release a nutty aroma, which enhances the depth of flavor in your mole sauce.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly richer flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh intensity of minced garlic.

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

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar nutty flavor and texture.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used for a smoother consistency and similar flavor.

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

• cocoa powder - Substitute with dark chocolate: Dark chocolate can provide a richer and more complex flavor profile.

• ground cinnamon - Substitute with allspice: Allspice can mimic the warm, sweet flavor of cinnamon with a slightly different nuance.

• ground cumin - Substitute with ground coriander: Ground coriander offers a similar earthy and slightly citrusy flavor.

• dried oregano - Substitute with dried thyme: Dried thyme provides a similar herbal note with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add liquid to the recipe.

• black pepper - Substitute with white pepper: White pepper offers a similar heat with a slightly different flavor profile.

• mexican chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate can provide a similar sweetness and chocolate flavor, though it lacks the specific spices found in Mexican chocolate.

• Allow the mole sauce to cool completely before storing. This helps prevent condensation, which can lead to a watery sauce and potential spoilage.

• Transfer the cooled mole sauce into airtight containers. Glass jars or BPA-free plastic containers work best to maintain the sauce's rich flavor and prevent any unwanted odors from seeping in.

• Label each container with the date of preparation. This ensures you keep track of its freshness and use it within the optimal time frame.

• Store the mole sauce in the refrigerator if you plan to use it within a week. The sauce will stay fresh and flavorful for up to 7 days when properly refrigerated.

• For longer storage, freeze the mole sauce. Portion the sauce into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.

• When using freezer bags, lay them flat in the freezer. This not only saves space but also speeds up the thawing process.

• To thaw frozen mole sauce, transfer it to the refrigerator and let it thaw overnight. For a quicker method, place the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.

• Reheat the mole sauce gently on the stovetop over low heat, stirring occasionally to maintain its smooth texture and prevent burning. If the sauce appears too thick, add a splash of chicken broth or water to reach the desired consistency.

• Avoid reheating the mole sauce in the microwave, as this can cause uneven heating and potentially alter the sauce's rich, complex flavors.

• If you notice any off smells, discoloration, or mold, discard the mole sauce immediately. Proper storage and handling are key to enjoying this delicious sauce safely.

• For stovetop reheating, pour the mole sauce into a saucepan and heat over low to medium heat. Stir occasionally to ensure even heating and prevent sticking. Add a splash of chicken broth if the sauce seems too thick.
• To reheat in the microwave, transfer the mole sauce to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the sauce is heated through.
• For oven reheating, preheat your oven to 300°F (150°C). Place the mole sauce in an oven-safe dish, cover with aluminum foil, and heat for about 20-30 minutes, stirring halfway through. Add a bit of chicken broth if needed to maintain the desired consistency.
• If you have a slow cooker, transfer the mole sauce to the slow cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the sauce is warmed through.
• For sous vide reheating, place the mole sauce in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in a water bath set to 165°F (74°C) and heat for about 30-45 minutes, massaging the bag occasionally to ensure even heating.

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

• Wooden spoon: Ideal for stirring the ingredients to combine them well.

• Blender: Necessary for blending the mixture until smooth after it has cooled slightly.

• Measuring cups: Used to measure out the chicken broth, crushed tomatoes, and other liquid ingredients accurately.

• Measuring spoons: Essential for measuring out the spices, peanut butter, and other small quantities of ingredients.

• Knife: Used for chopping the onion and Mexican chocolate.

• Cutting board: Provides a safe surface for chopping the onion and Mexican chocolate.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well blended.

• Toaster or skillet: Used for toasting the sesame seeds before adding them to the mixture.

• Ladle: Helpful for transferring the sauce from the pot to the blender and back again.

• Heat-resistant gloves: Important for handling the hot pot and blender safely.

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

Use a food processor: Blend the sesame seeds, tomatoes, and other ingredients quickly to save time.

Simmer while multitasking: Let the sauce simmer while you prepare other parts of your meal.

Pre-measure spices: Measure out the cinnamon, cumin, oregano, salt, and pepper before you start cooking.

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