Spicy Mole Sauce

super easy

Spicy Mole Sauce

Print Pin Rate


  • 1 dried pasilla chile seeded and chopped (reserve the seeds)
  • 2 chipotles in adobo seeded and chopped
  • 1 cup cooked black beans
  • 1 ounce dark chocolate coarsely chopped
  • 1/3 cup almonds toasted
  • 1 teaspoon kosher salt
  • 2 cups chicken stock
  • 2 tablespoons olive oil
  • 1 clove garlic peeled and crushed
  • 2 shallots peeled and coarsely chopped (about 1/3 cup)


  • Rehydrate the pasilla chile by pouring broiling water over it, and allowing it to soak for half an hour.
  • When you're ready to make the sauce, pull the chile open and seed it.
  • Chop coarsely and put in a blender or food processor with the chipotles, black beans, chocolate, almonds and salt.
  • Blend, adding the stock slowly, allowing the blades to do their work as the sauce things out.
  • Heat the olive oil in a sauté pan, and gently sauté the garlic and shallots over low heat.
  • Once they're soft, add them to the blended chocolate-chile mix, and blend again.
  • Transfer the sauce to a saucepan, and simmer for 10 minutes.
  • Keep an eye on it to avoid scalding because the chocolate and nuts are delicate.
  • The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors.
  • If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce such as Marie Sharp's.
No Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.