Easy Mexican Mole Sauce

Easy Mexican Mole Sauce


127 people made this

About this recipe: OK, it's not entirely authentic but it's a good version to make with store-cupboard ingredients. Serve with cooked chicken, rice or tortillas, salad greens, sliced avocado and chopped tomatoes round out this fresh tasting meal.


Serves: 4 

  • 1 dessertspoon vegetable oil
  • 1/2 onion, finely chopped
  • 1 tablespoon good quality cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried coriander
  • 1 clove garlic, minced
  • 1 (400g) tin chopped tomatoes
  • 100g (4 oz) jalapeño chillies, diced

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the oil in a medium saucepan over medium heat, add onion and cook until tender. Mix in cocoa powder, cumin, coriander and garlic. Stir in the tomatoes and jalapeños. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Pour directly over chicken and serve.


You can use fresh green chillies instead of jarred jalapeños, if you prefer.

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Reviews (1)


mmmmm! This was so easy to make, delicious and something different. I used the sauce to make enchiladas with leftover roast chicken. - 03 Oct 2012

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