20-Minute Mole Sauce Recipe
Get ready to meet your new go-to sauce: 20-Minute Mole Sauce. This recipe packs all the deep, intoxicating flavors of classic mole—think smoky chiles, hints of chocolate, warm spices, and a subtle nuttiness—into one quick, approachable pot. With just a handful of pantry staples and one saucepan, you’ll have a rich, velvety sauce ready to elevate weeknight dinners or wow guests at your next taco night. Whether you spoon it over juicy grilled chicken, steamy enchiladas, or roasted veggies, each bite is pure magic. Trust me, once you taste how easy homemade mole can be, you may never reach for the jarred stuff again!
Ingredients You’ll Need
The secret behind the incredible flavor of this 20-Minute Mole Sauce lies in the lineup of everyday ingredients, each bringing something vital to the table. These humble pantry heroes create a sauce that’s so much greater than the sum of its parts—bold, velvety, and surprisingly complex.
- Olive Oil: Adds rich body and helps sauté the onions and spices, unlocking their full potential.
- Finely Chopped Onion: Forms the sweet, savory base that gives the sauce depth and mellow flavor.
- Minced Garlic: Enlivens the sauce with aromatic warmth (and who can resist the scent of garlic sizzling?).
- Chili Powder: The backbone of mole’s classic heat and color; use your favorite blend for just the right kick.
- Ground Cumin: Lends earthy undertones that balance the bolder spices.
- Ground Cinnamon: Gives the sauce a sweet warmth and beautiful complexity.
- Ground Cloves: A little goes a long way to add that iconic hint of spice you taste in traditional mole.
- Ground Allspice: Rounds out the flavor with subtle warmth and a touch of sweetness.
- Tomato Paste: Concentrated tomato flavor brings acidity, color, and a luscious thickness to the sauce.
- Smooth Peanut Butter: Adds creaminess and ties the flavors together with nutty richness.
- Unsweetened Cocoa Powder: Brings depth, color, and the signature chocolaty nuance—don’t worry, it won’t taste like dessert!
- Brown Sugar: Balances bitterness and heat for a well-rounded, irresistible sauce.
- Chipotle Pepper in Adobo Sauce: Smoky, spicy, and tangy all at once; just one pepper brings the perfect punch.
- Chicken Broth: Pulls everything together with a gentle savory flavor; swap for veggie broth to keep it vegetarian.
- Salt and Pepper to Taste: Because the right amount of seasoning is the finishing touch every great sauce deserves.
How to Make 20-Minute Mole Sauce
Step 1: Sauté the Aromatics
Start by heating the olive oil in a medium saucepan over medium heat. Once shimmering, toss in the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 4 to 5 minutes until the onions turn soft and translucent. This stage builds a flavorful foundation for your 20-Minute Mole Sauce—take your time to really coax out that natural sweetness.
Step 2: Bloom the Spices
Add the minced garlic, chili powder, ground cumin, cinnamon, cloves, and allspice to the pan. Stir constantly for about 1 minute, just until the spices become fragrant. This quick step is where your kitchen starts smelling absolutely incredible, and it’s crucial for unlocking the layers of flavor that make mole irresistible.
Step 3: Create the Flavorful Paste
Stir in the tomato paste, smooth peanut butter, unsweetened cocoa powder, and brown sugar. Keep stirring as everything combines into a thick, deeply colored paste. This mixture is the heart of your mole—don’t worry if it looks dense right now, it’ll blend out beautifully with the next step.
Step 4: Add Chipotle and Broth
Mix in the chopped chipotle pepper (along with a little of that flavorful adobo sauce) and pour in the chicken broth. Whisk or stir to fully dissolve the paste into the broth until the sauce looks smooth and velvety. The chipotle brings smokiness and subtle heat, elevating your 20-Minute Mole Sauce to fiesta-worthy status.
Step 5: Simmer and Season
Reduce the heat to low and let your mole sauce gently simmer for about 10 minutes. Stir occasionally, allowing the flavors to meld as the sauce thickens just enough to coat the back of a spoon. Taste, then season with salt and pepper as needed. Enjoy the transformation as a handful of simple ingredients become a complex, glossy sauce in no time.
How to Serve 20-Minute Mole Sauce
Garnishes
Give your finished 20-Minute Mole Sauce a final flourish right before serving. I love a sprinkle of toasted sesame seeds, chopped fresh cilantro, or thinly sliced radishes for freshness and crunch. A squeeze of lime can brighten up your dish, while a little crumbled queso fresco adds a salty, creamy finish. Each addition takes the whole experience to the next level.
Side Dishes
This sauce turns everyday mains into something extraordinary. Spoon it over roast chicken, grilled steak, or pan-seared tofu alongside fluffy Mexican rice or tender black beans. Warm corn tortillas are always welcome for mopping up every last bit, or serve your mole with roasted sweet potatoes for a colorful, satisfying twist.
Creative Ways to Present
Don’t be afraid to think beyond the classics when using your 20-Minute Mole Sauce! Drizzle it on breakfast eggs (hello, chilaquiles!), swirl it onto nachos, or use as a bold dipping sauce for empanadas. You can even stir a little into soup or simmer with pulled chicken for next-level tostadas. The possibilities are endless, so let your creativity shine.
Make Ahead and Storage
Storing Leftovers
Your 20-Minute Mole Sauce can be made in advance and stored in an airtight container in the fridge for up to 5 days. The flavors actually intensify over time, making leftovers even better. Just be sure to let the sauce cool completely before refrigerating for maximum freshness.
Freezing
Mole sauce freezes beautifully! Transfer cooled sauce to freezer-safe containers or resealable bags, leaving a little room for expansion. It will keep well for up to 3 months. When you’re ready to use, simply thaw overnight in the fridge or gently heat from frozen on the stove.
Reheating
To bring back that luscious, just-made taste, reheat your mole sauce gently on the stovetop over low heat, stirring occasionally. If it seems a bit thick, whisk in a splash of broth or water until you reach your desired consistency. Avoid high heat, which could cause the sauce to split.
FAQs
Can I make this 20-Minute Mole Sauce vegetarian or vegan?
Absolutely! Simply swap the chicken broth for your favorite vegetable broth. As long as you use vegan chocolate and plant-based peanut butter, the rest of the recipe is already naturally vegetarian and dairy free.
How spicy is this sauce?
The 20-Minute Mole Sauce has a gentle kick from the chipotle pepper and chili powder, but it’s not overwhelmingly spicy. If you’re sensitive to spice (or serving kids), use just half a chipotle, or omit it entirely and add a splash of liquid smoke for depth without much heat.
Can I double or triple the recipe?
Yes, this recipe is easily scaled up. In fact, it’s a great idea to make a double batch so you can freeze extras. Just be sure to use a larger pot and stir frequently to keep the sauce from sticking as it thickens.
What if I don’t have peanut butter?
No worries! You can substitute almond butter, sunflower seed butter, or even a handful of finely chopped nuts (like peanuts or almonds) for a similar richness. The goal is to add a nutty, creamy texture that complements the spices.
What do I do if my mole sauce is too thick or too thin?
If your sauce is thicker than you’d like, simply whisk in a splash or two of extra broth or water until it reaches the right consistency. If it seems too thin, let it simmer a bit longer uncovered, stirring often, until it reduces and thickens up.
Final Thoughts
You’ll be amazed at just how easy—and rewarding—it is to whip up this 20-Minute Mole Sauce in your own kitchen. Whether you’re new to mole or already count it among your favorites, this simplified version lets you enjoy all the vibrant, soul-warming flavors of the real deal with minimal fuss. Give it a try soon, and don’t forget to share your delicious creations with friends and family!
Print
20-Minute Mole Sauce Recipe
- Total Time: 20 minutes
- Yield: 1 1/2 cups 1x
- Diet: Non-Vegetarian
Description
This 20-Minute Mole Sauce recipe is a quick and flavorful way to enjoy the rich and complex flavors of traditional mole without spending hours in the kitchen. Perfect for adding depth to chicken, enchiladas, tacos, or grilled veggies.
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground allspice
Additional Ingredients:
- 2 tbsp tomato paste
- 1 tbsp smooth peanut butter
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 1 chipotle pepper in adobo sauce, chopped
- 1 cup chicken broth
- Salt and pepper, to taste
Instructions
- Heat Olive Oil: In a medium saucepan, heat olive oil over medium heat.
- Saute Aromatics: Add chopped onion and cook until soft. Stir in garlic, chili powder, cumin, cinnamon, cloves, and allspice; cook until fragrant.
- Add Remaining Ingredients: Mix in tomato paste, peanut butter, cocoa powder, and brown sugar. Stir well to form a paste. Add chipotle pepper and chicken broth, whisk until smooth.
- Simmer: Simmer the sauce for 10 minutes until slightly thickened. Season with salt and pepper.
- Serve: Use immediately or store in the fridge for up to 5 days.
Notes
- This quick mole sauce is rich and complex with just pantry staples.
- Great over chicken, enchiladas, tacos, or grilled veggies.
- Double the recipe and freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
