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Flavorful Mexican Mole

Rated as 2.83 out of 5 Stars

"I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like."
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55 m servings 38 cals
Original recipe yields 32 servings (1 gallon)


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  1. Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
  2. In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
  3. Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
  4. Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.

Nutrition Facts

Per Serving: 38 calories; 2.4 g fat; 3.9 g carbohydrates; 0.8 g protein; < 1 mg cholesterol; 35 mg sodium. Full nutrition

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Read all reviews 5
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This wasn't like the dark mole i'm used to, but i should've guessed that from the amount of tomatoes. I made a half recipe, but used 3 jalapenos, and it was just way too spicy for me. After tast...

Smells bad, tastes bad, and even looks worse!

A big hit around here, not the same as I am used to either, but very tasty. I had to add quite a bit of salt to bring out the flavors. I also added some cocoa until I got the chocolatey effect...

I make mole at work also and is a lot diferent than this .I use less jalapeños,peanuts instead of walnuts and avoid the sesame seeds,add panko and more chocolate and you will see (I mean you wi...

This recipe is not very tasteful... it's rather bland, so I'm going with the more tradional and complicated one...