Get ready to ignite your taste buds with these 18 authentic spicy mole recipes from around Mexico! Mole, a rich and complex sauce made from chocolate, spices, nuts, and chilies, is a staple in many Mexican dishes. From classic Oaxacan black mole to innovative vegan and vegetarian versions, this article will guide you through the world of mole and provide you with a variety of recipes to spice up your meals.
Whether you’re a seasoned cook or a beginner, these recipes are sure to inspire you to try new flavors and techniques. With options ranging from chicken and beef to fish and vegetables, there’s something for everyone in this collection of spicy mole recipes.
Classic Oaxacan Black Mole
This iconic Mexican sauce from Oaxaca is a masterclass in umami flavor, with a deep, velvety texture that elevates any dish. Classic black mole requires patience, but the end result is well worth the effort.
Ingredients:
– 1/2 cup almonds
– 1/4 cup raisins
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup sesame seeds
– 1/4 cup coffee grounds
– 2 tablespoons anise seeds
– 2 tablespoons coriander powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– 1 cup tomato paste
– Salt, to taste
Instructions:
1. Toast almonds, raisins, and sesame seeds in a dry skillet over medium heat for 5 minutes.
2. Grind toasted ingredients with anise seeds, coriander powder, cinnamon, cumin, and cayenne pepper into a fine powder using a spice grinder or mortar and pestle.
3. Heat oil in a large saucepan over medium-low heat. Add ground spices and cook, stirring constantly, for 5 minutes.
4. Gradually add chicken broth, tomato paste, and chocolate chips, whisking until smooth.
5. Simmer mole sauce for 20-25 minutes or until thickened to desired consistency.
6. Season with salt to taste.
Cooking Time: 25-30 minutes
Chicken Enchiladas with Red Mole Sauce
This recipe combines the rich flavors of chicken, mole sauce, and melted cheese to create a hearty, satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups red mole sauce (homemade or store-bought)
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
3. To assemble the enchiladas, lay a tortilla flat and brush both sides with a little oil. Place about 1/4 cup of shredded chicken down the center of the tortilla, leaving a small border around the edges.
4. Roll the tortilla tightly and place seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas and chicken.
5. Pour the red mole sauce over the rolled enchiladas and sprinkle with Monterey Jack cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Sprinkle with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Pork Tamales in Green Mole
This recipe combines the rich flavors of slow-cooked pork with the vibrant green mole, wrapped in tender tamale corn husks. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup pork shoulder, cooked and shredded
– 1/4 cup green mole paste (see below)
– 10 corn husks
– Salt, to taste
Green Mole Paste:
– 2 Anaheim peppers, roasted and chopped
– 1 jalapeño pepper, roasted and chopped
– 1 small onion, sautéed until caramelized
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt, to taste
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix masa harina and lard or shortening in a bowl until smooth.
3. Add shredded pork, green mole paste, and salt; mix well.
4. Place a tablespoon of the mixture onto a corn husk, leaving a 1-inch border.
5. Fold the sides and roll into a neat tamale shape.
6. Cook tamales by steaming for 45-60 minutes or boiling for 20-30 minutes.
7. Serve with your favorite toppings.
Cooking Time: 1 hour (steaming) to 40 minutes (boiling)
Vegetarian Mole with Roasted Vegetables
Experience the rich flavors of Mexico with this vibrant vegetarian mole sauce served over a medley of roasted vegetables. This recipe is perfect for a cozy dinner or as a show-stopping side dish.
Ingredients:
– 1/2 cup almonds
– 1/4 cup pumpkin seeds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground anise
– Salt and pepper, to taste
– 4-6 cups mixed roasted vegetables (such as carrots, zucchini, bell peppers, and sweet potatoes)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a blender or food processor, combine almonds, pumpkin seeds, garlic, and onion.
3. With the blender running, slowly add vegetable broth and tomato paste.
4. Add cinnamon, anise, salt, and pepper; blend until smooth.
5. Roast mixed vegetables according to your preference (about 20-25 minutes).
6. Simmer mole sauce over low heat for 10-15 minutes or until thickened slightly.
7. Serve roasted vegetables with warm mole sauce and garnish with fresh cilantro leaves.
Cooking Time: 40-50 minutes
Turkey Mole Poblano
A twist on the classic Mexican dish, this recipe combines tender turkey with a rich and chocolatey mole poblano sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb boneless, skinless turkey breast
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup mole poblano paste (store-bought or homemade)
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add turkey breast and cook until browned on both sides, about 5-6 minutes per side.
4. Transfer the skillet to the oven and bake for 15-20 minutes or until cooked through.
5. In a small saucepan, combine chicken broth, mole poblano paste, and cumin. Bring to a simmer over medium heat.
6. Serve turkey breast with warm mole poblano sauce spooned over the top. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Shrimp Tacos with Mango Mole
This recipe combines the sweetness of mango with the spiciness of mole to create a unique and delicious twist on traditional shrimp tacos.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon mango puree
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8 corn tortillas
– Lime wedges, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
2. In a separate pan, combine the mango, cilantro, jalapeño, cumin, salt, and pepper. Cook over low heat, stirring frequently, for 5-7 minutes or until the mixture thickens slightly.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble the tacos by placing cooked shrimp on each tortilla, topping with mango mole, and serving with lime wedges.
Cooking Time: 15-20 minutes
Beef Brisket in Chocolate Mole
Rich and decadent, this Beef Brisket in Chocolate Mole recipe combines the bold flavors of Mexico with the tender texture of slow-cooked beef.
Ingredients:
– 1 (4-6 pound) beef brisket
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1/2 cup mole paste
– 1/2 cup beer or chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef brisket on both sides until browned, about 5 minutes. Remove from heat and set aside.
3. Add the garlic, chocolate chips, mole paste, beer or broth, cumin, smoked paprika, salt, and pepper to the Dutch oven. Stir until the chocolate is melted and the mixture is well combined.
4. Return the beef brisket to the pot and cover with a lid. Transfer to the preheated oven and cook for 3-1/2 hours or until the beef is tender and falls apart easily.
5. Remove from heat and let rest for 15 minutes before slicing. Garnish with fresh cilantro leaves.
Cooking Time: 3-1/2 hours
Sweet Potato Mole Enchiladas
Elevate your enchilada game with this creative take on the traditional dish, featuring roasted sweet potatoes and rich mole sauce.
Ingredients:
– 4 large sweet potatoes, peeled and cubed
– 1/2 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mole paste (store-bought or homemade)
– 8 corn tortillas
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with oil, onion, and garlic on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, warm mole paste over low heat.
4. Assemble enchiladas by spreading a spoonful of mole onto each tortilla, followed by roasted sweet potato cubes.
5. Roll up tortillas and place seam-side down in a baking dish. Cover with foil and bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 45-50 minutes
Vegan Mole with Jackfruit
This recipe is a creative twist on traditional mole, substituting meaty jackfruit for the rich, chocolate-based sauce. The result is a hearty, plant-based dish that’s perfect for special occasions or cozy nights in.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 1/4 cup vegan chocolate chips
– 2 tablespoons almond butter
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine jackfruit, chocolate chips, almond butter, soy sauce, maple syrup, cinnamon, cumin, smoked paprika, and cayenne pepper. Blend until smooth.
3. Transfer the mixture to a saucepan and whisk constantly over medium heat until the sauce thickens slightly (about 5-7 minutes).
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 10-12 minutes.
Chicken Mole Tacos with Avocado
Experience the bold flavors of Oaxacan cuisine with these tender chicken mole tacos served with creamy avocado and crunchy tortillas. This recipe combines the complex spices of traditional mole sauce with the comfort of crispy tacos.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp vegetable oil
– 1/4 cup mole paste (homemade or store-bought)
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 8 corn tortillas
– 2 ripe avocados, diced
– Lime wedges, for serving
Instructions:
1. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat.
2. Mix mole paste with broth, garlic, and a pinch of salt. Pour mixture over chicken; let it simmer for 10-15 minutes or until the chicken is cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by slicing chicken into strips and serving with diced avocado, a squeeze of lime juice, and your favorite toppings.
Cooking Time: 25 minutes
Spicy Mole Chicken Wings
Get ready to spice up your snack game with this addictive recipe! Spicy Mole Chicken Wings combine the rich flavors of Mexico with a kick of heat, making them perfect for game day gatherings or casual get-togethers.
Ingredients:
– 2 lbs chicken wings
– 1/4 cup mole paste (homemade or store-bought)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1-2 diced jalapeños or serrano peppers (depending on desired heat level)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add chicken wings and toss to coat evenly.
4. Place wings on a baking sheet lined with parchment paper.
5. Bake for 30-35 minutes or until crispy.
6. While wings are baking, mix mole paste with diced jalapeños in a small bowl.
7. After 25 minutes of baking, brush the mole-jalapeño mixture evenly over the wings.
8. Return to oven and bake for an additional 5-10 minutes or until wings are fully coated.
9. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Lamb Shanks in Rich Mole Sauce
This recipe transforms tender lamb shanks into a flavorful dish, smothered in a rich mole sauce. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups rich mole sauce (homemade or store-bought)
– 1 cup red wine
– 1 cup beef broth
– 2 bay leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion and minced garlic to the pot. Cook until onion is translucent, about 5 minutes.
5. Add red wine, beef broth, and bay leaves to the pot. Stir to combine.
6. Return lamb shanks to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2 1/2 hours or until lamb is tender and falls apart easily.
Cooking Time: 2 1/2 hours
Plantain Mole with Coconut Rice
Experience the rich flavors of Mexico’s Oaxaca region with this comforting Plantain Mole dish, served over creamy coconut rice. This recipe combines tender plantains with a deep, chocolate-based mole sauce and aromatic spices.
Ingredients:
– 2 ripe plantains
– 1 cup coconut milk
– 2 tablespoons unsweetened cocoa powder
– 1 tablespoon all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt, to taste
– Vegetable oil, for frying
– 1 cup uncooked white rice
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium-high heat. Fry plantains until tender and golden, about 3-4 minutes per side.
2. In a blender or food processor, combine fried plantains, coconut milk, cocoa powder, flour, cinnamon, cayenne pepper, and salt. Blend until smooth.
3. Cook rice according to package instructions using 2 cups of water.
4. Serve the Plantain Mole over Coconut Rice, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Pumpkin Seed Mole with Grilled Chicken
A flavorful and aromatic twist on traditional mole, this recipe combines the warmth of pumpkin seeds with the smokiness of grilled chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp pumpkin seed oil
– 1/4 cup pumpkin seeds
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together pumpkin seed oil, pumpkin seeds, garlic, cumin, smoked paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Serve hot with chopped cilantro on top (if using).
Cooking Time: 10-12 minutes
Smoky Chipotle Mole with Pork Ribs
Elevate your pork ribs game with this rich and complex Smoky Chipotle Mole, infusing tender meat with the bold flavors of chipotle peppers, chocolate, and spices.
Ingredients:
– 2 pounds pork ribs
– 1/2 cup chipotle peppers in adobo sauce
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a blender or food processor, combine chipotle peppers, garlic, cumin, smoked paprika, cinnamon, and allspice. Blend until smooth.
3. Melt butter in a large saucepan over medium heat. Add the blended mixture and cook for 5 minutes.
4. Stir in chocolate chips until melted and well combined. Add chicken broth and bring to a simmer.
5. Brush the mole sauce on pork ribs during the last 30 minutes of cooking time (about 2-3 hours).
6. Serve warm with additional mole sauce on the side, if desired.
Cooking Time: About 2-3 hours, or until pork is tender and falls-off-the-bone.
Quinoa Stuffed Peppers with Mole Sauce
Elevate your stuffed pepper game with this flavorful twist, combining the nutty goodness of quinoa with the rich, chocolatey depth of mole sauce.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup Mole Sauce (store-bought or homemade)
– Optional: shredded cheese, chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut tops off peppers, remove seeds and membranes, and place in a baking dish.
3. In a bowl, mix cooked quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle Mole Sauce over the peppers and cover with foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Fish Fillets in Almond Mole
This recipe combines the delicate taste of fish with the rich flavors of almonds and spices, creating a unique and delicious dish. Perfect for a quick and satisfying meal.
Ingredients:
– 4 fish fillets (cod or tilapia work well)
– 1/2 cup almond butter
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together almond butter, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Place fish fillets on a baking sheet lined with parchment paper.
4. Spoon the almond mole mixture evenly over the fish.
5. Bake for 12-15 minutes or until fish is cooked through.
6. Garnish with cilantro leaves if desired.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Eggplant Mole with Toasted Sesame Seeds
Eggplant Mole with Toasted Sesame Seeds: A rich and flavorful Mexican-inspired dish that combines roasted eggplant with a deep, chocolatey mole sauce and crunchy toasted sesame seeds. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 medium eggplants
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup raisins
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon sesame oil
– Toasted sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplant: Slice the eggplants in half lengthwise, brush with oil, and season with salt and pepper. Roast for 30-40 minutes or until tender.
3. Make the mole sauce: In a blender or food processor, combine roasted onion, garlic, raisins, chocolate chips, cinnamon, cumin, and a pinch of salt. Blend until smooth.
4. Assemble the dish: Slice the roasted eggplant into thick rounds, drizzle with sesame oil, and top with toasted sesame seeds.
Cooking time: 45 minutes to 1 hour
Summary
Get ready to spice up your meals with these 18 authentic spicy mole recipes! From classic Oaxacan black mole to innovative twists like sweet potato mole enchiladas and vegan jackfruit mole, there’s something for everyone. Try cooking chicken enchiladas with red mole sauce, pork tamales in green mole, or shrimp tacos with mango mole. For a unique twist, try beef brisket in chocolate mole or quinoa stuffed peppers with mole sauce. Whether you’re a vegetarian, vegan, or meat-lover, these recipes are sure to ignite your taste buds and leave you wanting more!
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