How to Make Mole Sauce

by Jason Gordon

Items you will need

  • 2 tsp. vegetable oil
  • 1/4 cup finely chopped onion
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. cinnamon
  • 1 tsp. dried cilantro
  • 2 tbsp. chopped garlic
  • 1 (10.75 oz.) can of condensed tomato soup
  • 1 (4 oz.) can of diced green chili peppers

Mole is a generic sauce in a lot of Mexican dishes. It actually means "sauce" in the native language. Outside of Mexico, mole sauce refers more specifically to mole poblano, a sauce popular in Puebla that uses chili peppers, Mexican chocolate, spices and a thickening agent like tomato sauce. It is often served over chicken but can be used for in any meat dish.

Step 1

Heat the oil in a pan over medium heat. Add the onion and garlic and cook until tender.

Step 2

Mix the dry ingredients until well combined and add to pan.

Step 3

Stir in the tomato sauce and canned chili peppers.

Step 4

Bring the sauce to a boil. Reduce heat, cover and simmer for an additional 10 minutes. Pour over food.

Photo Credits

  • GNU Free Documentation License

About the Author

Jason Gordon is a professional writer and editor. In addition to online work, he has written for "Texas Highways," "AAA Southwest," "Glimpse," the "University of Washington Daily" and the "Dallas Morning News." Gordon's passions include animals, reading and finding the perfect pairings of pastry and espresso.