How to Make Classic Mole Poblano at Home: A Step-by-Step Family Recipe

Mole poblano is a dish that carries generations — a complex, layered sauce traditionally served over turkey or chicken and often associated with celebrations. While many home cooks shy away from mole because of its long ingredient list and the charcoal of toasted seeds and chilies, it’s more accessible than you think. This recipe simplifies the process while honoring the flavors that make mole poblano distinctive: toasted chilies, toasted seeds, dark chocolate, and warm spices.

Ingredients (serves 6): 6 dried ancho chilies, 4 pasilla or mulato chilies, 2 dried chipotle chilies (or use smoked paprika if unavailable), 1/4 cup sesame seeds, 1/4 cup almonds or peanuts, 2 corn tortillas, 2 slices day-old bread, 1 ripe tomato, 1 medium onion, 3 garlic cloves, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp cumin, 40g dark chocolate (70% recommended), 2 tbsp vegetable oil, 4 cups chicken stock, salt to taste, 2 tbsp sugar or piloncillo. Optional: plantain or raisins for sweetness and texture.

Preparation Overview: The mole process is about building layers — toast, fry, simmer, and finally blend into satin sauce. Read through all steps before starting; mise en place saves time and stress.

1. Toast the chilies and seeds. Remove stems and seeds from the dried chilies (reserve some seeds if you like a little heat). Heat a dry skillet on medium and toast the chilies lightly on both sides until aromatic, 10–20 seconds each side. Do not burn — charred bitterness ruins mole. In the same skillet toast sesame seeds and almonds until golden. Toasted bread and tortillas also benefit from a quick toast until dry and slightly browned.

2. Rehydrate the chilies. Place toasted chilies in warm water to soak for 20 minutes until soft. Reserve the soaking liquid as it contains flavor; you’ll strain later.

3. Sauté aromatics. In a saucepan, heat oil and sauté chopped onion and garlic until translucent. Add chopped tomato and cook until softened. If you like, roast the tomato and onion under a broiler beforehand for a smoky note.

4. Fry the toasted ingredients. In a bit of oil, lightly fry the soaked chilies for a minute to deepen flavor. Add toasted bread, tortillas, sesame seeds, and almonds; fry briefly until everything smells rich and toasty.

5. Blend into a smooth paste. Transfer the fried mixture, aromatics, and optional plantain/raisins into a blender. Add a ladle of chicken stock and some chili soaking liquid. Blend until absolutely smooth; if the blender needs help, pass the blend through a fine-mesh sieve and return solids to the pan. A smooth consistency is key to a silky mole.

6. Simmer with spices and chocolate. Bring blended sauce to a simmer in the saucepan. Add cinnamon, cloves, cumin, sugar or piloncillo, and grated dark chocolate. Stir slowly and let simmer 20–30 minutes, adding stock to reach desired thickness. Taste and adjust seasoning: balance earthy, sweet, and slightly bitter notes.

7. Serve. Shred cooked chicken or prepare roasted vegetables and ladle mole over them. Garnish with toasted sesame seeds and serve with warm rice and tortillas.

'Mole is patience in a pot. Don’t rush the toasting — that’s where the depth lives.'

Substitutions & Tips: If certain chilies are unavailable, use a mix of mild ancho and smoked paprika for smokiness. Nuts can be swapped (peanuts give a creamier texture) and unsweetened chocolate works better than milk chocolate. For a vegetarian mole, use vegetable stock and serve over roasted squash or mushrooms. Mole improves if rested overnight — flavors meld and the sauce deepens.

Make Ahead & Storage: Mole keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months. Reheat gently; add stock if the sauce tightens. Small-batch mole keeps the ritual alive without overwhelming your schedule — try halving the recipe first.

With practice, making mole transforms from an intimidating culinary marathon into a rewarding, soulful kitchen project. Invite friends, pour mezcal or a smoky tequila, and let mole bring people together around the table.