Oaxaca-Style Mole Recipe | Yummly
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Mole is a sauce traditionally used in Mexican and hispanic cuisine. Make your own tasty mole sauce with this recipe for Oaxaca-style Mole. Made with a blend of three different types of chili peppers, chocolate, and a myriad of seasonings, this Oaxaca-style Mole sauce is rich and robust in flavor, making it the perfect sauce to cover your favorite grilled or roasted meat. This sauce takes a bit of time to make, but the end result of delicious flavor combinations is absolutely worth it.


  • 200 grams lard (may be substituted with vegetable oil)
  • 150 grams chili (Pasilla, seeded and deveined)
  • 150 grams chili (black Mulato, seeded and deveined)
  • 150 grams chili (ancho, seeded and deveined)
  • 25 grams peanuts
  • 25 grams pecans
  • 150 grams almonds (unpeeled)
  • 25 grams pumpkin seeds
  • 25 grams sesame seeds
  • 2 tortillas (small, dried)
  • 1 piece bread
  • 750 grams tomatoes
  • 125 grams tomatillos (green tomatoes)
  • 1 garlic (small, head, chopped)
  • 1 onion (medium, chopped)
  • 2 liters chicken broth
  • 1/2 plantain (sliced and fried)
  • 25 grams raisins (soaked in hot water)
  • 2 cloves
  • 3 allspice (grains)
  • 3 black peppercorns
  • 1/2 Tbsp. oregano
  • 2 avocado leaves (roasted)
  • 1 cinnamon stick
  • 1 thyme (sprig)
  • 1/2 tsp. cumin
  • 1/2 tsp. anise
  • 230 grams chocolate
  • salt
  • sugar
  • pork
  • pork
  • meat
  • chicken
  • chicken
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    1. In a saucepan, heat some of the lard and fry the chilies one by one. Be careful not to burn them. Place the chilies on absorbent paper and set aside.
    2. In the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds. Fry until golden brown. Remove from the saucepan and set aside.
    3. Carefully fry the sesame seeds until golden brown. Set aside.
    View 12 More StepsDiscover more recipes from La Cocina Mexicana de Pily