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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 42.3
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 123.6 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Mole Sauce calories by ingredient
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Mole Sauce

Submitted by: CHEF_MEG
Mole Sauce

Introduction

This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin. This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.
Number of Servings: 10

Ingredients

    3 white onions, quartered
    4 plum tomatoes, quartered
    3 cloves garlic, peeled
    2 banana peppers
    3 ancho chilies, dried
    1 t chili powder
    1 t cocoa powder, unsweetened
    2 cups chicken stock, reduced sodium
    1 lime, juiced and zested


Directions

Raise the oven rack to highest position and preheat the oven to broil. Toss all the vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place the pan under the broiler and cook until all vegetables are bubbly and the tomatoes start to blacken. The vegetables should be stirred once while in oven. Remove the vegetables from the oven and allow to cool for 5 minutes. While the vegetables are cooking, place chilies in a mixing bowl, cover with boiling water and allow to steep for 10 minutes.
Remove the stems from the chilies.
Place slightly cooled vegetables in a food processor or blender along with chilies. Blend until smooth. Transfer the mixture to a saucepan. Add the spices and stock. Cook over medium heat for an additional 25 minutes. Finish with the lime juice and zest.






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Member Ratings For This Recipe



  • 21 of 23 people found this review helpful
    I have a receipe that calls for Mole Sauce as one of the ingredients. Didn't know what it was or where to find it. Now I can make my own. Chef Meg- how long will this sauce keep if its refrigerated after making. Thanks for the receipe. - 12/15/09

    Reply from CHEF_MEG (12/15/09)
    It will keep about a week or so. You can freeze it in ice cube trays then store the frozen cubes in the freezer for a few months. Thaw out what you need.


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  • Very Good
    12 of 12 people found this review helpful
    This was a little spicy for me, but a good mole recipe is really hard to find, and this is a good one. I put mole on chicken, pork, eggs, tortillas and just about anything I can think of. I did tone the chilies down - lots!!! I'm a gringo! - 12/15/09

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  • 12 of 17 people found this review helpful
    For those that aren't familiar with Mole Sauce...it's pronounced Mo-Lay. Will try this over chicken breast....can't wait...LOVE Mole! OLE!!!! - 10/20/09

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  • 10 of 13 people found this review helpful
    I really wish people wouldn't rate recipes before they try them. It distorts the final rating. How do you know how many stars to rate it unless you make it first?? - 10/11/10

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  • Incredible!
    8 of 10 people found this review helpful
    Hubby has had lots of real mole and gave it a huge thumbs up! - 1/11/10

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  • Incredible!
    6 of 6 people found this review helpful
    Awesome! I cut back a bit on the dried peppers because my daughter isn't into things that are too spicy but it was still amazing :) - 2/4/10

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  • 4 of 6 people found this review helpful
    I don't want to sound stupid...but what is a mole sauce? and what do you use it for? Sorry...I really don't know. - 10/18/09

    Reply from CHEF_MEG (10/20/09)
    Use this sauce over coffee-cocoa rubbed pork tenderloin. http://recipes.sparkpeople.com/recipe-deta
    il.asp?recipe=652134


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  • Good
    4 of 5 people found this review helpful
    alittle spicey for my husband - 10/8/09

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  • Incredible!
    4 of 6 people found this review helpful
    Wow!!!!!!! This is great!!!!!!! - 10/7/09

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  • 4 of 9 people found this review helpful
    Um, I'm assuming you mean COCOA powder, not COCA powder (fiesta anyone?) Seriously, with less than half the ingredients of a standard mole, I will have to give this a spin. - 10/7/09

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  • Bad
    3 of 11 people found this review helpful
    Didn't like it - and it took a long time and ingredients were kinda' spendy. I paired it with cocoa encrusted pork tenderloin and together they were really bad. - 3/11/10

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  • Very Good
    3 of 4 people found this review helpful
    great sauce - 12/20/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was really good! Wasn't sure how I was going to like it, but I was pleasantly surprised =) - 10/19/09

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  • 2 of 2 people found this review helpful
    Even my teenage son liked this one. - 11/5/10

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  • Very Good
    2 of 2 people found this review helpful
    My hubby and I also felt this was a very good mole. Will use it often!! Thanks, Chef Meg. - 6/9/10

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  • 2 of 4 people found this review helpful
    I have never tried to make mole sauce from scratch, so I really feel like trying your recipe. I love the way you are broiling the tomatoes. In Mexico, we do it over a skillet on the stove, but I think using the oven reduces the cleaning and prevents the smell from spreading all over the house. - 11/4/09

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  • Incredible!
    2 of 4 people found this review helpful
    WOW- Finally a Mole' sauce that I can love! - 10/8/09

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  • 2 of 8 people found this review helpful
    will try but replacing chix stock with vegetable stock looks good - 10/7/09

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  • Very Good
    1 of 2 people found this review helpful
    Awesome sauce...thanks!! - 3/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    I really liked this recipe! I eliminated the dried ancho chilis (couldn't find them) and just added some cayenne pepper sauce. I also added 2 tablespoons of brown sugar to counter all the heat in the recipe. We poured it over a pre-packaged, seasoned pork roast we cooked in the crock pot. Delicious! - 1/24/11

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  • 1 of 5 people found this review helpful
    a definite one to try. I love Mexican. How can this be bad? - 1/17/11

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  • 1 of 1 people found this review helpful
    For those of you who find eatting "heat" from chillies difficult try eatting a fresh vegetable dish such as cherry tomatoes and onions with a homemade reduced vinegarette (I use balamic) dressing. The vinegar cuts the heat and you are usually able to eat "heat" from chillies without the pain. - 1/17/11

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  • 1 of 1 people found this review helpful
    Great!!!!!!!!!!!!! - 12/30/10

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  • O.K.
    1 of 3 people found this review helpful
    Never made mole sauce before. Didn't care for it. Sorry, Chef Meg! - 11/9/10

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  • 1 of 4 people found this review helpful
    I will have to try this - 10/9/10

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