Flavorful Mexican Mole

Flavorful Mexican Mole

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    55 m
Recipe by  CHEFSKY

“I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 gallon



  1. Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
  2. In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
  3. Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
  4. Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.

Share It

Reviews (4)

Rate This Recipe


This wasn't like the dark mole i'm used to, but i should've guessed that from the amount of tomatoes. I made a half recipe, but used 3 jalapenos, and it was just way too spicy for me. After tasting the sauce before heating it, I ended up throwing half of it away in order to fix it up and allow it to fit into my food processor. After making some changes, it was awesome! I calculated what the changes would be to keep the original serving size and they would be to use half the amount of tomatoes, use only 2 jalapenos, double the amounts of walnuts, sesame seeds, raisins, and chocolate, use 3 T garlic, and add in the veg. stock to desired consistency (i probably used 1/2 of suggested amount; it will thicken a little when cooking with main entree). I also made it with chicken legs and thighs.



Smells bad, tastes bad, and even looks worse!



A big hit around here, not the same as I am used to either, but very tasty. I had to add quite a bit of salt to bring out the flavors. I also added some cocoa until I got the chocolatey effect that I wanted. This is the second time I've made it. A crowd pleaser among my crowd.

More Reviews

Similar Recipes

Mexican Whole Wheat Flour Tortillas

Mexican Whole Wheat Flour Tortillas

Mexican Mole Sauce

Mexican Mole Sauce

Spicy Mexican Salad

Spicy Mexican Salad

Rich Mexican Corn

Rich Mexican Corn

Chicken Mole

Chicken Mole

Mole Sauce

Mole Sauce


Amount Per Serving (32 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 35 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Mexican Whole Wheat Flour Tortillas


next recipe:

Uncle Tim's Mole Sauce