Quick & Easy Mexican Mole Sauce (30-Minute Recipe)

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love. 

This recipe for a Quick & Easy Mole Sauce came from my podcast guest, Diana Silva, adapted from the traditional red mole sauce that Diana learned from her Mexican mother. Make sure you listen to Diana's powerful episode, A Sacred Conversation with Mole Mama, while you make her 30 minute Spicy Mole Rojo Sauce! 

Diana's episode focused on her remarkable mother, Rose, who welcomed 15 children and hundreds of migrant workers into her home, serving all of them authentic Mexican food.

As a devoted daughter, Diana became an expert in Mexican cooking. During our interview, we dove deep into American misconceptions around Mole sauce (no, it doesn't have to include chocolate - or peanut butter) and the wonders of this rich, traditional Mexican sauce.

Admittedly, an authentic Red Mole (Rojo Mole) sauce takes half a day to make. However, Diana promises that her 30-Minute Easy Mole Sauce Recipe is 90% of the flavor for a fraction of the effort - which sounds good to me!

If you'd prefer to make the long version, exactly the way Diana learned from her mother, you can watch her Traditional Chicken Mole Recipe video here.

P.S. Pair Diana's Mole Sauce with her other storied recipe, Authentic Mexican Rice.

What is Mole Sauce?

A rich, velvety sauce with layered and complex flavors, integral to Mexican cuisine.

Mexican mole sauce does not have only has one or two variations. Instead, most states in Mexico (there are 32) have different versions of mole, and within each state are local specializations that differ from town to town. This is why I like Vera Mexico's definition of mole the best when they stated "[mole is] more of a technique than a dish". 

Roja Mole vs. Dulce Mole

As Diana shares, Mole sauces come in two main categories - Roja (red mole; spicy flavors) and dulce (sweet flavors). Within each category, you can find as many mole recipes as there are cooks in Mexico.

Though there are countless versions of this mole sauce, according to Alimentarium, a mole is typically made up of a blend of spices, chili peppers, acidic fruit (tomatoes, tamarind, green tomatoes), sweet fruit (pears, plums, grapes), and starches or thickeners (wheat or corn tortillas, bread, seeds, nuts).

Diana's Memories of Making Rojo Mole

Diana Silva, the Mole Mama, is a YouTuber, podcaster, and author of the book Mole Mama: A Memoir of Love, Cooking, and Loss.

The book begins when Diana’s mother, Rose, was given 3 days to live, then chronicles the 13 months that Rose outlived her diagnosis - the 2nd time in her life that she survived against the odds.

As Diana walks with her mother deep into “the valley of the shadow of death”, she also cooks for her.

In this way, Diana sustains her mother, comforts her, and finally learns the delicious Mexican recipes that Rose made for the 15 (yes, 15!) children and hundreds of migrant workers that she welcomed into her home over 50 years.

Does Mole Sauce Contain Chocolate?

The short answer is some do. Mole negro and mole poblano, among other kinds of mole sauce, are widely known variations that use chocolate and are probably what comes to mind for many Americas who think it is the only mole sauce. When in reality, it is only a few out of many other different types of mole that use chocolate while the vast majority of other variations do not. 

Is Mole Sauce Spicy?

Yes! There are so many different ways to make mole therefore the heat levels vary in every type of mole sauce. However, because all mole is made of chilies, they will all have some level of spice.

The Seven Types of Mole Sauce from Oaxaca

There is no way to list all of the different varieties of mole sauce, but here are the seven types of mole sauce from Oaxaca, a region on the west coast of Mexico, where many well-known mole varieties hail from:

• Mole Poblano (rojo or red mole)
  • The most popular variation, but it actually comes from the neighboring state of Puebla! 
  • Contains lots of dried chiles and Mexican chocolate (or bittersweet chocolate)
  • It is the national dish of Mexico!
• Mole Negro
  • Uses black, dried chilies, prunes, and dark chocolate which gives it a dark color
• Mole Verde (green mole)
  • The bright green color comes from pumpkin seeds, jalapenos, tomatillos, and cilantro
• Manchamantel Mole
  • Nicknamed the "tablecloth stainer"
  • Made with chorizo, ancho chiles, tomatoes, and fresh pineapple
• Mole Chichilo
  • Made with beef stock and thicked with cornstarch
  • Intense, spicy, and bold flavor
• Mole Amarillo (yellow mole)
  • Contains no chocolate or any other sweetener which makes it is very spicy
• Mole Coloradito
  • Red-brownish color
  • Thickened with mashed plantains

sources: Vera Mexicana, Espiritu, and Ruta Oaxaca Mexican Cuisine

Diana's Easy Mole Sauce Ingredients

• California chili powder
• Paprika
• Cayenne pepper
• Garlic, minced
• Onion powder or onion flakes
• Powdered cloves
• Salt
• Flour
• Olive oil
• 8 cups stock (chicken or veggie). Fresh is best, but if you are using boxed or dried stock, omit salt in the recipe and salt mole to taste preferences

How to Make Mole Sauce From Scratch

Typically, homemade mole sauce is a labor of love, Diana's 30-minute mole sauce, however, is less labor intensive but still produces delicious flavors with simple ingredients and takes less time. 

Combine Spices & Stock

• Add dried spices (chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside.

Make Roux

• Add oil to a cast iron skillet over medium heat. Test the heat of the oil with a wooden spoon, and once it bubbles add flour and constantly mix to keep from burning. Mix until the roux is dark brown. Don’t leave the stove during this process and continue to mix for about 15 minutes.

Add stock mixture to the roux

• Reduce heat. Add ½ stock, whisk well, remove lumps, and then add remaining stock, until the roux thickens and boils gently.
• Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked.
• Serve warm. Great with Spanish (orange) rice and tortillas de harina (flour tortillas).

What Do You Put Mole Sauce On? 

You can put this flavorful sauce on anything really. Some examples are:

• Chicken
• Beef
• Pork
• Rice and beans
• Enchiladas
• Eggs 
• Burritos
• Tacos
• Veggies

Is Mole Sauce Healthy

• Yes! It has a lot of fiber from fruits, nuts, and seeds, vitamins and minerals (such as vitamin E and iron), and is high in antioxidants from spices, herbs, and chilies. (Nutrition con Sabor)

Equipment

• Cast iron skillet
• Metal whisk
• Large bowl

Can You Freeze Mole Sauce?

• Yes, you can store any leftover mole sauce in an airtight container in the freezer for up to 4 months. 
• When you want to use it again, simply reheat it on the stove in a large saucepan on medium-high heat while adding in a little bit of vegetable or chicken stock until it is warm and the consistency that you prefer.

More Recipes from South and Central American

Listen to Diana's Episode

Diana is a YouTuber, podcaster, and author of the book Mole Mama: A Memoir of Love, Cooking, and Loss. In her episode, we talk about her life, her mother Rose's life and legacy, the diversity of Mexican cuisine, and more.

Recipe

30 Minute Easy Mexican Mole Recipe

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4.9 from 8 reviews

• Total Time: 30 minutes
• Yield: 16 servings 1x

Print Recipe

Description

This 30 Minute Easy Mexican Mole Recipe from my Mexican podcast guest, Diana Silva, is flavorful, rich, spicy, and hearty and ready in a fraction of the time of a traditional Mole Rojo.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup powdered California chili
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 1 tablespoon garlic
• 1 tablespoon onion powder OR onion flakes
• 1/2 teaspoons cloves
• 1/2 teaspoon salt
• 3/4 cup flour
• 5/8 cup olive oil
• 8 cups stock (chicken or veggie) *See Note 1

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Instructions

Cue Up The Episode!

1. Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!

Combine Spices and Stock

1. Add dried spices(chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside.

Make Roux

1. Add oil to a cast iron skillet over medium heat. Test the heat of the oil with a wooden spoon, and once bubbles add flour and constantly mix to keep from burning. Mix until the roux is dark brown. Don’t leave the stove during this process and continue to mix for about 15 minutes.

Add Stock Mixture to the Roux

1. Reduce heat. Add ½ stock, whisk well, remove lumps, and then add remaining stock, until the roux thickens and boils gently
2. Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked
3. Serve warm. Great with Spanish (orange) rice and tortillas de harina (flour tortillas).

Notes

• Note 1: Fresh stock is best, but if you are using boxed or dried stock, omit salt in the recipe and salt mole to taste preferences
• Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Sauces
• Cuisine: Mexican

Nutrition

• Calories: 154
• Sugar: 2
• Sodium: 306
• Fat: 11
• Saturated Fat: 2
• Carbohydrates: 11
• Fiber: 2
• Protein: 4
• Cholesterol: 4