Mole Sauce
Long, smooth, and deep red, the Guajillo chile is one of the most essential building blocks in Mexican cooking. Prized for its bright, tangy character, it carries notes of dried cranberry, green tea, and a gentle, clean heat that lifts rather than lingers. In mole, Guajillo chiles act as a bridge—tying together the richness of nuts and chocolate with the sweetness of fruit and the savoriness of aromatics. Their vibrant acidity and subtle complexity give the sauce structure and balance, ensuring each bite feels layered, lively, and complete.
Ingredients
- 2 Tablespoons vegetable oil
- 2 green apples, peeled and chopped
- 1 cup white onion, diced
- 3 cloves garlic, smashed
- 6 Ancho pods, heated in oil, cooled, seeded, stemmed and broken into large pieces (MS596)
- 6 Guajillo pods, heated in oil, cooled, seeded, stemmed and broken into large pieces (MS604)
- 1/2 cup pecans, toasted
- 1/2 cup sesame seeds, toasted
- 1/2 cup pepitas, toasted
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1/4 cup brown sugar or grated piloncillo (MS601)
- 2 Roma tomatoes, roasted, with blackened, caramelized spots
- 20 dried figs, apricots, cherries or a combination
- 3 ounces Mexican chocolate, preferably Ibarra (MS493)
- 1 ounce bitter chocolate or cocoa powder
- 3 to 4 cups pork, chicken or vegetable stock
- Cider vinegar, optional
Instructions
- Heat oil in a medium saucepan over medium-low heat and slowly sauté apples and onions for 10 minutes or until onions are translucent and apples are soft. Add garlic and cook for a few minutes, taking care not to burn the garlic.
- Add chile pieces, pecans, sesame seeds and pepitas, salt and pepper. Stir often and cook for about 5 minutes. Mixture will be fragrant.
- Add mustard powder, sugar, tomatoes, dried fruit and chocolate. Stir to combine and add enough stock to slightly cover ingredients. Bring to a boil and reduce heat to simmer. Simmer, uncovered, 30 to 40 minutes or until sauce is slightly thickened.
- Place in a blender and puree until smooth. Pass through a coarse sieve to remove extra fiber and seeds. Taste and adjust seasonings with salt, pepper, vinegar and sugar.
Estimated Nutritional Facts per Serving Serving Size: 1/4 cup
Calories95
Total Fat6g
Saturated Fat1.5
Cholesterol0mg
Sodium95–160mg (depends heavily on stock used)
Total Carbohydrate10g
Dietary Fiber2g
Total Sugars6g
Protein2g
Estimated Nutritional Facts for Entire Batch
Calories2,050–2,250
Total Fat125–140g
Saturated Fat28–34g
Cholesterol0mg
Sodium5,500-8,000mg (depends heavily on stock used)
Total Carbohydrate210–235g
Dietary Fiber40–50g
Total Sugars125–145g
Protein45–55g