Authentic Oaxacan Mole Recipe With Roasted Plantain & Smoked Chili Swirl

Name: authentic oaxacan mole recipe
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 2 h 5 min
Cuisine: Mexican
Ingredients: 2 oz ancho chiles, stemmed, seeded, and torn; 2 oz mulato chiles, stemmed, seeded, and torn; 2 oz pasilla chiles (Pasilla Oaxaca variety preferred), stemmed, seeded, and torn; 1 medium white onion, roughly chopped; 4 cloves garlic, peeled; 2 ripe Roma tomatoes, roughly chopped; 2 tomatillos, husked and roughly chopped; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground cumin; 0.125 teaspoon ground star anise; 0.4 oz piloncillo or dark brown sugar; 0.2 oz unsweetened chocolate, chopped; 0.9 oz sliced almonds; 0.9 oz peanuts; 0.7 oz sesame seeds (0.2 oz reserved for garnish); 0.2 oz pumpkin seeds (pepitas); 0.9 oz raisins; 5 cups chicken or turkey broth, divided; Cooked chicken or turkey pieces; 0.5 cup vegetable oil, divided; 0.5 small corn tortilla, torn; Salt, to taste; Fresh cilantro, finely chopped, for garnish

I know how daunting an authentic Oaxacan mole recipe can seem, but trust me, this approach is different.

Imagine the rich, deep aroma of toasted chiles and warming spices filling your kitchen, promising a truly unforgettable meal. This authentic Oaxacan mole recipe is designed for busy families seeking robust flavor without all-day cooking.

I developed this particular approach after many attempts to find a way to get this incredible dish on our table even on a weeknight, making healthy recipes for families more accessible.

Ingredient List with Smart Choices

Core Ingredients for a Rich Authentic Oaxacan Mole

Dried Chiles: 60 g (2 oz) ancho chiles, stemmed, seeded, and torn; 60 g (2 oz) mulato chiles, stemmed, seeded, and torn; 60 g (2 oz) pasilla chiles (look for the Pasilla Oaxaca variety for deepest flavor), stemmed, seeded, and torn. These form the rich color and complex base of your authentic Oaxacan mole.
Aromatics: 1 medium white onion, roughly chopped, about 200g (7 oz); 4 cloves garlic, peeled; 2 ripe Roma tomatoes, roughly chopped, about 250g (9 oz); 2 tomatillos, husked and roughly chopped, about 100g (3.5 oz). These provide essential freshness and tang.
Spices: 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground cumin; 1/8 teaspoon ground star anise. These spices build the signature warmth and complexity.
Sweetener & Chocolate: 10 g (0.4 oz) piloncillo (Mexican brown sugar cone) or dark brown sugar (I often use dark brown sugar if piloncillo isn’t readily available); 5 g (0.2 oz) unsweetened chocolate, chopped (a quality Mexican chocolate elevates the flavor). These add depth and balance the chile’s bitterness.
Nuts & Seeds: 25 g (0.9 oz) sliced almonds; 25 g (0.9 oz) peanuts; 15 g (0.5 oz) sesame seeds (plus 5g (0.2 oz) for garnish); 5 g (0.2 oz) pumpkin seeds (pepitas); 25 g (0.9 oz) raisins. These thicken the sauce and add nutty, fruity notes.
Broth: 1.2 L (5 cups) chicken or turkey broth, divided (I often use turkey broth for a slightly richer flavor). This is the liquid base that brings everything together.
Protein of Choice: Cooked chicken pieces (thighs, legs) are traditional, or use cooked turkey.

Everyday Pantry Items & Fresh Market Picks

Vegetable Oil: 120 mL (1/2 cup), divided, for sautéing and frying.
Corn Tortilla: 1/2 small corn tortilla, torn (helps to thicken the mole).
Salt: To taste, essential for balancing all the flavors.
Fresh Garnish: Fresh cilantro, finely chopped, for garnish.

Special Diet Options & Substitutions

Gluten-Free: This authentic Oaxacan mole recipe is naturally gluten-free if using corn tortillas for serving.
Dairy-Free: The recipe is naturally dairy-free; avoid cheese or crema toppings.
Protein-Rich Add-ins: Add shredded cooked chicken directly to the sauce, or serve over pan-seared turkey cutlets or even hard-boiled eggs for quick dinner ideas.
Affordable Swaps: Use a mix of less expensive chiles if specific Oaxacan varieties are hard to find. A store-bought rotisserie chicken provides a convenient, quick protein option.

Easy Step-by-Step Cooking Directions

Prep Your Chiles and Aromatics (45-50 minutes)

Toast and Rehydrate Chiles: Heat a large dry skillet over medium heat. Toast the ancho, mulato, and pasilla chiles for 1-2 minutes per side until fragrant and slightly pliable. If they start to smoke or smell acrid, they’re burning; discard and start fresh. Immediately transfer to a heatproof bowl. Add 700 mL (3 cups) of the broth to the bowl with all the chiles, ensuring they are submerged. Let soak for 30 minutes to rehydrate and soften.
Fry Aromatics: In the same skillet, add 2 tablespoons of vegetable oil over medium heat. Fry the chopped onion, garlic, tomatoes, and tomatillos until softened and lightly browned, about 8-10 minutes. Transfer to a bowl to cool.

Build the Flavor Base (15-20 minutes active)

Fry Nuts & Seeds: Add another 2 tablespoons of vegetable oil to the skillet. Fry the torn corn tortilla, almonds, peanuts, 15g (0.5 oz) sesame seeds, and pumpkin seeds until golden brown, about 3-5 minutes. Watch the sesame seeds carefully to prevent burning. Transfer to a separate bowl.
Blend the Mole Paste: Drain the rehydrated chiles, reserving their soaking liquid. In a high-speed blender, combine the drained chiles with the fried onion-garlic-tomato mixture, the fried nuts/seeds/tortilla mixture, raisins, piloncillo, unsweetened chocolate, cinnamon, cloves, black pepper, cumin, and star anise. Add 240 mL (1 cup) of the reserved chile soaking liquid and blend until very smooth. This may take 5-7 minutes; add more soaking liquid, up to 120 mL (1/2 cup), if needed to achieve a thick, pourable paste for your complex authentic Oaxacan mole.
Strain the Sauce: Pass the blended mole paste through a fine-mesh sieve into a large, heavy-bottomed pot or Dutch oven. This step is crucial for a silky-smooth authentic Oaxacan mole recipe. Discard any solids left in the sieve.

Simmer and Serve (35-50 minutes)

Fry & Simmer Mole: Heat the remaining 60 mL (1/4 cup) vegetable oil in the pot over medium heat. Carefully pour in the strained mole paste (it will splatter, so be cautious). Fry the mole paste, stirring constantly, for at least 20-25 minutes until it darkens significantly and thickens, reducing in volume by about a third. This frying step is crucial for deep flavor. Slowly stir in the remaining 340 mL (1 1/2 cups) chicken or turkey broth. Bring to a gentle simmer, reduce heat to low, and cook for another 30 minutes, stirring occasionally, allowing flavors to meld beautifully. Season with salt to taste.
Add Protein: During the last 15 minutes of simmering, add your cooked chicken or turkey pieces to the mole sauce, stirring gently to warm through and coat evenly.
Serve: Ladle a generous portion of your authentic Oaxacan mole recipe hot over warm corn tortillas or rice. Garnish with the reserved toasted sesame seeds and fresh, finely chopped cilantro for a vibrant pop of color and freshness.

Ideal Uses and Serving Suggestions

Occasions for Your Authentic Oaxacan Mole

Weeknight Dinners: Prepare a big batch of this authentic Oaxacan mole recipe ahead of time for quick, satisfying re-heat meals on busy evenings.
Kid Lunches: Leftover chicken mole can be a nutritious and exciting filling for tortillas or served over rice.
Family Gatherings & Holidays: This dish makes a show-stopping centerpiece that feels incredibly special yet is simple to prepare in advance.

Perfect Pairings & Sides

Sides: Classic choices include Mexican rice, warm corn tortillas, refried beans, or a crisp green salad with lime vinaigrette.
Sauces/Toppings: Elevate your meal with a sprinkle of toasted sesame seeds, fresh cilantro, or a dollop of Mexican crema for extra richness.
Drinks: Horchata, agua fresca, or a light lager beautifully complement the deep, complex flavors of this authentic Oaxacan mole recipe.

Leftovers, Storage, and Reheating

Store cooled authentic Oaxacan mole in an airtight container in the refrigerator for up to 4-5 days, or freeze the sauce for up to 3 months. To reheat, gently warm on the stovetop, adding a splash of broth if needed; this makes it fantastic for quick meal prep.

Everyday Benefits of Cooking with Authentic Oaxacan Mole

Practical Wins for Busy Homes

Saves Time: While the full process might seem involved, much of the prep for an authentic Oaxacan mole recipe can be done ahead, making dinner quick on busy nights.
Budget-Friendly: It uses common pantry staples and transforms simple chicken or other lean proteins into a luxurious, satisfying meal.
Nourishing: This mole is packed with fiber from chiles, healthy fats from nuts, and lean protein, making it a wholesome and delicious choice for your family.

Tie-ins to a Balanced Lifestyle

Healthy Recipes for Families: This rich, flavorful sauce cleverly sneaks in vegetables and provides balanced nutrition in a comforting, family-friendly way.
Meal Prep: The sauce is perfect for budget meal prep, offering a delicious and versatile base for multiple meals throughout the week, supporting healthy eating.
Nutritious Snacks: Leftover mole chicken can easily be repurposed into tacos or quesadillas for hearty, high-protein snacks or quick dinner ideas.

Tips, Variations, and Dietary Adjustments

Technique Upgrades for Best Results

Don’t Rush the Toasting: Properly toasting chiles, nuts, and seeds brings out their full, deep flavor, essential for a truly authentic Oaxacan mole.
Blend Until Silky Smooth: Take your time blending and, importantly, straining the sauce for a professional-level, velvety texture.
Low and Slow Simmer: Allow the flavors to meld beautifully during the simmering stage; this patience is rewarded with incredible depth.

Flavor & Spice Tweaks

Smokier Taste: For an added smoky kick (a variation, not strictly traditional Oaxacan), consider adding a single chipotle in adobo to the blend.
Sweeter Profile: If you prefer a slightly sweeter mole, increase the Mexican chocolate or add a bit more piloncillo/brown sugar to taste.
Spicier Version: To increase heat, leave a few chile seeds in or add a pinch of cayenne pepper, though an authentic Oaxacan mole recipe truly focuses on depth, not just heat.

Adjustments for Common Diets

Plant-Based: Use vegetable broth and serve your delicious mole over roasted sweet potatoes, mushrooms, or black beans for a hearty vegan option.
Kid-Safe: Reduce the number of spicier chiles, or use only mild ones like Guajillo and Ancho. Serve with mild chicken and offer cooling sides like rice and avocado.
Low-Carb: Enjoy this flavorful authentic Oaxacan mole recipe served over cauliflower rice or zucchini noodles instead of traditional rice or tortillas.

Frequently Asked Questions

Is an authentic Oaxacan mole recipe suitable for gluten-free diets?

Yes, traditional Oaxacan mole is naturally gluten-free. Just ensure you serve it with corn tortillas or rice, rather than flour tortillas, to maintain its gluten-free status for your family.

How can I meal prep with an authentic Oaxacan mole recipe for the week?

Make a large batch of the rich mole sauce ahead of time and store it separately from your cooked protein. Reheat the sauce and combine with freshly cooked or reheated chicken as needed for easy dinner ideas. I often freeze portions of the sauce in individual containers for quick meal solutions.

What’s the best way to store homemade Oaxacan mole?

Store the cooled mole sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge and gently reheat, adding a splash of broth if the sauce is too thick.

Can I make a mole without nuts due to allergies?

You can try substituting nuts with seeds like pumpkin and sunflower seeds for some texture. Alternatively, use a thickener like masa harina, but be aware that the overall flavor profile and richness of the Oaxacan mole will be altered without nuts.

What kind of chicken is best for a traditional Oaxacan mole?

Dark meat chicken, such as thighs and drumsticks, is generally preferred. They stay wonderfully moist during the simmering process and beautifully absorb the rich, complex flavors of the mole sauce, creating a tender and flavorful dish.

Do I have to strain the mole sauce?

Straining is highly recommended for an authentic Oaxacan mole. This crucial step removes any remaining skin or fibrous bits from the chiles, resulting in a perfectly smooth, velvety, and restaurant-quality sauce that truly elevates the dish.

Conclusion

Making an authentic Oaxacan mole recipe at home is a truly rewarding experience, bringing incredible, complex flavor to your family table. Bookmark this recipe for memorable family dinners or save it to your Pinterest board for easy access to healthy eating inspiration and quick meals.