Emeril's Mole Sauce

Dive into the rich, bold flavors of Emeril's Mole Sauce, a decadent Mexican-inspired recipe that marries smoky, spicy, and slightly sweet notes with a silky texture. Featuring a trifecta of dried chiles—ancho, guajillo, and pasilla—this sauce is expertly balanced with the nuttiness of toasted almonds, peanuts, and sesame seeds, while dark chocolate adds luxurious depth. Aromatic spices like cinnamon, cumin, and coriander elevate every bite, and its slow-simmered base of onions, garlic, and tomatoes creates a flavor-packed foundation. Perfect for serving over chicken, enchiladas, or your favorite Mexican dishes, this mole sauce transforms simple meals into gourmet creations. With its handcrafted authenticity, this recipe is a true testament to the art of Mexican cooking.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 pieces dried ancho chiles
• 4 pieces dried guajillo chiles
• 4 pieces dried pasilla chiles
• 2 cups hot water
• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 4 pieces garlic cloves, minced
• 0.25 cup unsalted peanuts
• 0.25 cup almonds, slivered
• 2 tablespoons sesame seeds, toasted
• 1 cup canned diced tomatoes
• 3 cups chicken or vegetable stock
• 2 ounces dark chocolate, finely chopped
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Heat a skillet over medium heat and toast the chiles for about 1 minute per side until fragrant, being careful not to burn them.

Step 2

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15-20 minutes, or until softened.

Step 3

While the chiles soak, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another 1 minute.

Step 4

Add the peanuts, almonds, and sesame seeds to the pot. Sauté for 3-4 minutes until lightly toasted.

Step 5

Drain the soaked chiles and add them to the pot along with the diced tomatoes. Stir well and cook for another 5 minutes.

Step 6

Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Step 7

Using an immersion blender or a regular blender (in batches), carefully blend the mixture until smooth. Return the sauce to the pot if using a blender.

Step 8

Stir in the chopped dark chocolate, ground cinnamon, ground cumin, ground coriander, salt, and black pepper. Cook over low heat for another 10 minutes, stirring constantly, until the chocolate has melted and the sauce is thickened.

Step 9

Taste and adjust seasoning if necessary before serving. Use as a topping for chicken, enchiladas, or any dish of your choice.

Nutrition Facts

Serving size	(1891.7g)

Amount per serving	% Daily Value*
Calories	1578.7

Total Fat 104.3g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 18.9g
Cholesterol 4.8mg	0%
Sodium 3613.8mg	0%
Total Carbohydrate 147.9g	0%
Dietary Fiber 49.6g	0%
Total Sugars 38.9g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 649.4mg	0%
Iron 23.6mg	0%
Potassium 3837.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 10.3%

Carbs: 34.7%