Mole sauce is a rich and complex staple of Mexican cuisine that brings a unique blend of flavors to any dish. This beef mole sauce recipe combines tender, slow-cooked beef with a deep, velvety sauce made from a mix of chilies, spices, and a hint of chocolate. It’s the perfect way to experience authentic Mexican flavors in your own kitchen.
We love how mole balances spicy, sweet, and savory notes, creating a sauce that’s both comforting and exciting. Whether you’re serving it over rice, with tortillas, or as a main course, this beef mole sauce is sure to impress. Let’s dive into making this delicious and hearty dish that’s perfect for family dinners or special occasions.
Ingredients
To create the perfect Beef Mole Sauce, we gather a blend of bold spices, rich chocolate, and tender beef. Below are the ingredients broken down for a seamless cooking experience.
For the Mole Sauce
- 4 dried ancho chilies, seeds removed and stemmed
- 3 dried guajillo chilies, seeds removed and stemmed
- 2 dried pasilla chilies, seeds removed and stemmed
- 1/4 cup almonds, toasted
- 2 tablespoons sesame seeds, plus extra for garnish
- 1 corn tortilla, torn into pieces
- 2 cloves garlic, peeled
- 1 small onion, quartered
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 cup chicken broth
- 1 ounce Mexican chocolate, chopped
- 1 tablespoon vegetable oil
- Salt to taste
- 1 teaspoon sugar (optional, to balance bitterness)
For the Beef
- 2 pounds beef chuck roast or brisket, cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 onion, quartered
- 3 cloves garlic, smashed
- 2 cups beef broth or water
Optional Garnishes and Sides
- Fresh cilantro leaves
- Toasted sesame seeds
- Warm flour or corn tortillas
- Steamed white rice or Mexican rice
- Sliced avocado
| Ingredient Category | Key Ingredients |
|---|---|
| Mole Sauce Base | Dried ancho, guajillo, and pasilla chilies, Mexican chocolate |
| Aromatics and Spices | Garlic, onion, cinnamon, cloves, oregano, cumin |
| Nuts and Seeds | Almonds, sesame seeds |
| Liquid Components | Chicken broth |
| Beef | Chuck roast or brisket, salt, pepper, broth |
| Garnishes and Sides | Cilantro, tortillas, rice, avocado |
This combination of ingredients gives our Beef Mole Sauce its signature rich texture and complex, layered flavors.
Equipment Needed
To craft the perfect Beef Mole Sauce, having the right equipment ensures we achieve the rich texture and complex flavor this dish demands. Here’s what we need:
- Large heavy-bottomed pot or Dutch oven: Ideal for slow-cooking the beef to tender perfection and simmering the mole sauce evenly.
- Skillet or frying pan: For toasting dried chilies and spices, enhancing their flavors without burning.
- Blender or food processor: Essential to puree the toasted chilies, spices, chocolate, and aromatics into a smooth, velvety sauce.
- Fine mesh strainer: To strain the mole sauce for a perfectly silky texture, removing any solids or skin from spices.
- Sharp chef’s knife: For chopping onions, garlic, and other aromatics precisely.
- Measuring spoons and cups: To ensure accuracy for our variety of spices and chocolate.
- Wooden spoon or silicone spatula: For stirring the sauce without scratching cookware.
- Large bowl: To soak dried chilies in hot water until softened.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot | Slow-cook beef and simmer mole sauce |
| Skillet or frying pan | Toast dried chilies and spices |
| Blender or food processor | Puree mole ingredients to smooth sauce |
| Fine mesh strainer | Strain sauce for silky texture |
| Sharp chef’s knife | Chop aromatics precisely |
| Measuring spoons & cups | Measure spices and ingredients accurately |
| Wooden spoon / spatula | Stir sauce gently |
| Large bowl | Soak dried chilies |
Using these tools helps us unlock every layer of flavor in our beef mole sauce, ensuring a rich and authentic culinary experience.
Preparation
To create our Beef Mole Sauce with rich layers of flavor, we begin by preparing the beef and then move on to the mole sauce ingredients. Precise preparation guarantees a dish bursting with authentic Mexican taste.
Preparing the Beef
- Select the cut: We use 3 to 4 pounds of chuck roast or brisket, trimmed of excess fat to avoid greasiness, but retaining enough marbling for tenderness.
- Cut into chunks: We cut the beef into 2-inch cubes to ensure even cooking and consistent texture.
- Season the beef: Generously season with kosher salt and freshly ground black pepper, massaging the spices into the meat to enhance flavor penetration.
- Sear the beef: Heat 2 tablespoons of vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef cubes in batches without crowding, browning all sides for 3-4 minutes per batch. This step locks in juices and adds rich color.
- Set aside: Once seared, transfer the beef to a plate and keep warm while we work on the mole sauce.
Preparing the Mole Sauce Ingredients
The mole sauce is the heart of this dish, requiring several steps to awaken its signature complex profile.
- Toast the chilies and spices:
We toast the following in a dry skillet over medium heat until fragrant, about 2-3 minutes, shaking frequently for even color:
- 3 dried ancho chilies
- 3 dried guajillo chilies
- 2 dried pasilla chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
Careful not to burn the spices or chilies as bitterness will develop.
- Soak the chilies:
After toasting, we remove the stems and seeds from the chilies and soak them in 2 cups of hot water for 20 minutes until soft.
- Prepare aromatics and nuts:
Chop 1 medium white onion and 3 garlic cloves roughly.
Toast ¼ cup of almonds and 2 tablespoons sesame seeds until golden, about 2-3 minutes.
- Blend the sauce base:
In a high-powered blender, combine the softened chilies with soaking water, toasted spices, onion, garlic, almonds, sesame seeds, 1 teaspoon cinnamon, ½ teaspoon dried oregano, and 2 tablespoons Mexican chocolate. Blend on high until smooth and velvety.
- Strain for texture:
For an ultra-smooth mole, strain the sauce through a fine mesh sieve, pressing lightly with a spoon to extract maximum flavor and achieve perfect consistency.
| Ingredient | Quantity | Preparation/Note |
|---|---|---|
| Chuck roast or brisket | 3-4 pounds | Trimmed and cut into 2-inch cubes |
| Kosher salt | To taste | For seasoning meat |
| Black pepper | To taste, freshly ground | For seasoning meat |
| Vegetable oil | 2 tablespoons | For searing |
| Ancho chilies | 3 dried | Toasted, stemmed, and seeded |
| Guajillo chilies | 3 dried | Toasted, stemmed, and seeded |
| Pasilla chilies | 2 dried | Toasted, stemmed, and seeded |
| Cumin seeds | 1 teaspoon | Toasted |
| Coriander seeds | 1 teaspoon | Toasted |
| Black peppercorns | ½ teaspoon | Toasted |
| White onion | 1 medium | Chopped |
| Garlic cloves | 3 | Chopped |
| Almonds | ¼ cup | Toasted |
| Sesame seeds | 2 tablespoons | Toasted |
| Cinnamon | 1 teaspoon | Ground |
| Dried oregano | ½ teaspoon | |
| Mexican chocolate | 2 tablespoons | For richness and balance |
By carefully preparing each component with attention to technique and flavor balance, our Beef Mole Sauce will develop its iconic depth and velvety texture, ready for slow cooking the beef to tender perfection.
Directions
Follow these detailed steps to craft an authentic and flavorful Beef Mole Sauce that is perfect for family dinners or special occasions. Each step builds the complex layers of this classic Mexican dish.
Step 1: Toast and Blend Mole Ingredients
- Toast the Chilies and Spices:
Heat a dry skillet over medium heat. Toast the dried ancho, guajillo, and pasilla chilies until fragrant, about 1-2 minutes per side. Be careful not to burn them. Toast the cinnamon stick, cloves, coriander seeds, and cumin together for 2-3 minutes to release their oils.
2. Soak the Chilies:
Remove stems and seeds from chilies. Soak chilies in hot water for 20 minutes until softened. Drain and reserve soaking liquid.
3. Prepare Aromatics and Nuts:
Toast sliced almonds and sesame seeds lightly in the same skillet until golden. Set aside.
4. Blend to a Smooth Paste:
In a blender, combine softened chilies, toasted spices, nuts, chopped onions, garlic cloves, and a piece of Mexican chocolate. Add 1 cup of the reserved soaking liquid gradually while blending. Process until smooth and velvety, scraping down sides as needed.
Step 2: Cook the Mole Sauce
- Sauté the Puree:
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the mole puree and cook, stirring frequently, for 10-15 minutes to deepen flavors and cook out rawness.
2. Add Broth and Tomatoes:
Stir in 2 cups of beef broth, 1 cup of crushed tomatoes, and 1 tablespoon of sugar. Mix well. Bring to a gentle simmer.
3. Season and Thicken:
Add salt and pepper to taste. Let the sauce simmer uncovered, stirring occasionally, for 30 minutes to thicken and meld flavors perfectly.
Step 3: Brown the Beef
- Prepare the Beef:
Pat 3 to 4 pounds of chuck roast or brisket cubes dry with paper towels. Season generously with salt and pepper.
2. Sear the Meat:
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Brown beef cubes in batches until a deep crust forms on all sides, about 3-4 minutes per batch. Avoid overcrowding. Transfer browned beef to a plate.
Step 4: Simmer Beef in Mole Sauce
- Combine Beef and Mole:
Add the browned beef pieces to the pot with the simmering mole sauce.
2. Slow Cook:
Reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring every 30 minutes. Cook until beef is fork-tender and the sauce envelops every piece with rich mole flavor.
3. Optional Broth Adjustment:
If sauce becomes too thick, add reserved chili soaking liquid or additional beef broth in ½ cup increments.
Step 5: Final Adjustments and Serving
- Taste and Adjust:
Check seasoning. Add more salt, pepper, or a pinch of sugar if needed to balance flavors.
2. Serve:
Plate the tender beef mole over warm Mexican rice or with soft corn tortillas. Garnish with fresh cilantro leaves, sesame seeds, and avocado slices for contrast and freshness.
| Step | Key Actions | Time Required |
|---|---|---|
| Toast and Blend | Toast chilies and spices, blend | 30-40 minutes including soaking |
| Cook Mole Sauce | Simmer mole puree and broth | 40-45 minutes |
| Brown Beef | Season and sear beef cubes | 15-20 minutes |
| Simmer Beef in Mole | Slow cook beef in sauce | 2.5 – 3 hours |
| Final Adjustments & Serve | Season, garnish, and plate | 10-15 minutes |
“The secret to an authentic Beef Mole Sauce is patience. Slow toasting, blending, and simmering unlocks a depth of flavor that is truly unmatched.”
By mastering these steps, we ensure every bite delivers the perfect harmony of spicy, sweet, and savory notes emblematic of classic mole.
Make-Ahead Tips
Preparing Beef Mole Sauce in advance enhances the flavors and eases mealtime stress. Here are key make-ahead strategies to ensure our mole sauce is as rich and delicious as possible when served.
Refrigerate Overnight for Flavor Development
Once we’ve slow-simmered the mole sauce with the beef, let it cool to room temperature. Transfer it to an airtight container and refrigerate for at least 12 hours or overnight. This resting period allows the complex spices and chocolate to meld perfectly, deepening the savory, sweet, and spicy layers.
Reheat Gently
When ready to serve, reheat the sauce on low heat in a heavy-bottomed pot. Stir frequently to prevent scorching and maintain the sauce’s velvety texture. If the sauce thickened too much, add a splash of beef broth or water to loosen it to the desired consistency.
Freeze for Longer Storage
Our Beef Mole Sauce freezes wonderfully. Portion the cooled sauce and beef cubes into suitable containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently as described above.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 12-24 hours | Use airtight containers |
| Freezer | Up to 3 months | Portion for convenience |
Prepare Mole Sauce Base Ahead
To save even more time, we can prepare the mole sauce base (without beef) up to 3 days in advance. Store it refrigerated and combine with freshly browned beef when ready to serve. This cuts down total cooking time on meal day without compromising flavor.
By implementing these Make-Ahead Tips we can enjoy authentic, restaurant-quality Beef Mole Sauce with minimal last-minute effort while ensuring every bite bursts with that signature mole complexity.
Serving Suggestions
To fully enjoy our Beef Mole Sauce we recommend serving it with complementary sides and garnishes that enhance its rich, complex flavors. Here are some classic and tasty options to elevate your meal:
Traditional Accompaniments
- Steamed White Rice: Fluffy rice absorbs the velvety mole sauce, balancing spiciness and sweetness perfectly.
- Warm Corn or Flour Tortillas: Use these to scoop up tender beef and sauce, adding a rustic, hand-held element to dining.
- Refried Beans: Creamy beans add an earthy contrast and extra heartiness to the dish.
Fresh Garnishes
- Chopped Cilantro: Sprinkle fresh cilantro over the top for a burst of herbal freshness.
- Sliced Avocado: Creamy avocado slices provide a cooling counterpoint to the warm, spicy sauce.
- Toasted Sesame Seeds: Add a nutty crunch that enhances the mole’s depth.
- Lime Wedges: A squeeze of lime brightens flavors and adds a zesty finish.
Complementary Side Vegetables
- Grilled or Roasted Vegetables: Zucchini, bell peppers, and corn complement the mole’s smoky notes.
- Pickled Red Onions: Their tangy sharpness contrasts beautifully with the rich sauce.
Serving Ware and Presentation Tips
- Plate the Beef Mole Sauce over rice or nestle it inside tortillas to showcase the vibrant sauce.
- Serve garnishes in small bowls allowing everyone to customize their plates.
- Use a rustic earthenware dish or a dark-colored plate to make the deep red and brown hues of the mole stand out.
| Serving Component | Purpose | Suggested Quantity (Per Person) |
|---|---|---|
| Steamed White Rice | Absorbs sauce, balances flavors | 1/2 to 3/4 cup |
| Warm Tortillas | Scooping, adds texture | 2 to 3 pieces |
| Refried Beans | Adds creaminess and heartiness | 1/4 cup |
| Chopped Cilantro | Fresh herbal note | 1 tablespoon |
| Sliced Avocado | Cooling creaminess | 2 to 3 slices |
| Toasted Sesame Seeds | Nutty crunch | 1 teaspoon |
| Lime Wedges | Bright acidity | 1 wedge |
Tip: For a festive presentation serve the mole in a large platter surrounded by tortillas, avocado slices, and lime wedges. This encourages sharing and makes the meal inviting and interactive.
By thoughtfully pairing our Beef Mole Sauce with these sides and garnishes we create a harmonious dining experience rich with flavor contrasts and sensory delights.
Conclusion
Crafting Beef Mole Sauce is a rewarding experience that brings together bold flavors and rich tradition. With patience and the right techniques, we can create a dish that truly stands out at any meal. Whether for a cozy family dinner or a festive gathering, this mole sauce elevates beef to a new level of deliciousness.
By embracing the layers of spice, chocolate, and slow-cooked tenderness, we unlock a taste that’s both comforting and complex. Sharing this dish with loved ones makes every bite memorable and satisfying. Let’s keep exploring and perfecting this classic recipe to enjoy the full depth of authentic Mexican cuisine.
Frequently Asked Questions
What is mole sauce made of?
Mole sauce is typically made from a blend of dried chilies (such as ancho, guajillo, and pasilla), Mexican chocolate, spices, nuts, seeds, and aromatics. The ingredients are toasted, blended, and simmered to create a rich, complex sauce balancing spicy, sweet, and savory flavors.
What cut of beef is best for beef mole sauce?
Chuck roast or brisket, cut into cubes, is ideal for beef mole. These cuts become tender through slow cooking, absorbing the flavors of the mole sauce perfectly.
How do I achieve a smooth mole sauce texture?
Blend toasted chilies and ingredients thoroughly using a blender or food processor. Strain the sauce through a fine mesh strainer to remove solids, resulting in a silky, smooth texture.
Can mole sauce be made ahead of time?
Yes, mole sauce can be refrigerated overnight to allow flavors to deepen, or frozen for longer storage. Preparing the sauce base ahead saves time and enhances taste.
What should I serve with beef mole sauce?
Beef mole pairs well with steamed white rice, warm corn or flour tortillas, refried beans, and fresh garnishes like cilantro, avocado, sesame seeds, and lime wedges.
Why is patience important when making mole sauce?
Slow toasting, blending, and simmering develop the sauce’s signature complex, layered flavors. Rushing the process can result in less depth and richness.
What kitchen equipment is essential for making mole sauce?
A large heavy-bottomed pot or Dutch oven, skillet for toasting, blender or food processor, fine mesh strainer, sharp knife, and stirring utensils like a wooden spoon are key tools.
Can mole sauce be reheated?
Yes, gently reheat mole sauce on low heat to preserve its flavors and texture without burning or thickening it too much.