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1 jar of Mole paste (8.5 oz)

½ onion, diced

2-3 cloves of garlic, minced

1-3 cups of broth or water

3 oz dark chocolate (65% or more)


Optional Add Ins

  • Cacao (2-3 Tbsp)
  • Chiles (dried, canned, fresh, powdered- all types are welcome)
  • Tomatoes, tomato sauce, or tomato paste for a more red mole
  • Add protein: pan fry your meat of choice first, and then add it back once your mole has the desired thickness,  or add canned beans as you thicken your mole sauce.
  • Spice it Up: cinnamon, anise, cumin, cayenne, oregano, hoja santa
  • Get Nutty: peanuts, almonds, cashews, nut butters, tahini, sesame seeds 
  • Get Thick: nut butters, masa, toasted tortilla, stale bread have all been used as thickening agents


  1. Place a large frying pan or pot over medium heat and add chopped onions. When the onions have browned add minced garlic and stir until fragrant. 
  2. Next add the jar of mole concentrate and a cup of broth to start diluting the paste.
  3. Add one more cup of the broth along with the chocolate and any other add ons you want. . Stir well until the mole paste has completely dissolved. Add more broth as needed, since the paste will get thicker as it continues cooking. 
  • Some like their sauce thicker than others, use more or less liquid to get the thickness you prefer. Traditional Mole sauce has the consistency of a thick gravy. See above add ins for ingredients to help thicken as well 
Recipe Image
Mole Negro