Easy Homemade Mole (kinda)

Easy Homemade Mole (kinda)
Make this easy homemade mole and drizzle it on whatever you’d like.

I recently realized I didn’t have a traditional mole from scratch on my blog, and decided it was time to make an easy homemade mole to post here. Does the word ‘easy’ really accompany the word ‘mole’ ever? It is now, I just joined the two. I should actually say it’s kinda easy homemade mole. Laugh if you will, but you won’t be laughing at the final result… you’ll be saying HOLY MOLE!

My husband says it’s best not to waste a drop… he calls it liquid gold. <3

Ingredients for Easy Homemade Mole:

  • boiling water
  • 4 to 5 Mulato chile pods (2 oz.)
  • 5 pasilla-ancho chile pods (3.5 oz.)
  • 4 tablespoons almond slices
  • 1/4 cup hulled pumpkin seeds
  • 1/4 teaspoon coriander
  • 1 cinnamon stick
  • 3 tablespoons raisins
  • 1/2 teaspoon anise seed
  • 2 corn tortilla (toasted and torn into pieces)
  • 3 tablespoons vegetable oil (divided)
  • 2 small tomatoes or 1 large tomato
  • 1/2 onion
  • 4 garlic cloves
  • 1 teaspoon oregano
  • 3 tablespoons toasted sesame seeds
  • 1/4 teaspoon ground clove
  • 3 1/2 tablespoons peanut butter
  • 1 tablespoon vegetable bouillon
  • 1 (3.1 oz.) Mexican chocolate disk (broken into pieces)
  • sugar and salt (to taste)


  1. Bring water to a boil in a pot.
  2. Wipe chiles clean with a damp cloth. Make a slit in the side of each chile and remove stem.
  3. In a large frying pan or comal toast chiles until slightly darkened or blistered. One minute on each side.
  4. Add toasted chiles to boiling water, cover pot with a lid, and turn off the flame. Allow to chiles to soak for 30 minutes. Reserve 4 cups of water chiles soaked in.
  5. Toast: almonds, pumkin seeds, coriander, cinnamon stick, raisins, and anise seeds in a frying pan or comal until fragrant about 4 minutes. Break the cinnamon stick up with the back of a spoon once toasted. Remove from pan, and reserve in a bowl.
  6. In the same pan toast corn tortillas. Once hardened tear into pieces. place to the side.
  7. Fry: Add 2 tablespoons vegetable oil to a pan over a medium flame. Add in tomato, onion, and garlic cloves. Cook for 10 minutes or until charred nicely. Remove garlic and onion as it browns, the tomato will take longer to char.
  8. Blend: Add 4 cups of soaking chile water, chiles, almonds, pumpkin seeds, coriander, cinnamon stick, raisins, anise, tortilla pieces, tomato, onion, garlic, oregano, sesame seeds, ground clove, peanut butter, and vegetable bouillon to a blender, and blend until smooth.
  9. Strain: Strain blended purée mixture through a fine mesh sieve into a bowl.
  10. Heat: Add remaining tablespoon (1) of vegetable oil to sauce pan over a medium flame. Pour in puréed mixture and pieces of Mexican chocolate disk. Cook stirring constantly for 10 minutes or until mixture thickens. Season with salt and sugar to taste.
  11. Serve: Drizzle over chips, quesadillas, enchiladas, fries or anything that makes you happy.
  12. Make ahead: Can be made a week ahead, store in fridge. To reheat place in a pan with a cup of vegetable broth and mix to incorporate.

Did someone mention Potato Churritos? Click here for the recipe.