Mexican Mole de Oaxaca
A complex, smoky mole sauce made with chili peppers, tomatoes, and spices, inspired by traditional Oaxacan techniques. This mexican-inspired one pot ready in about 80 minutes pairs chopped chocolate (70% cacao), diced tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, chopped chocolate (70% cacao)
- 1 cup, diced tomatoes
- 4, stemmed and deseeded chili peppers (ancho or pasilla)
- 3 cloves, minced garlic
- 1/2 cup, chopped onion
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp oregano
- 3 tbsp vegetable oil
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp oil in a large pot over medium heat. Sauté onions and garlic until fragrant, 3 minutes. Add chili peppers and cook until softened, 5 minutes. Stir in cumin, chili powder, and oregano, then cook for 1 minute.
- Step 2: Add tomatoes, chocolate, and 1 tbsp lime juice. Simmer for 20-25 minutes until sauce thickens. Puree with a blender until smooth, then simmer for 10 more minutes until smoky and glossy. Adjust seasoning with salt and additional lime juice as needed.
Frequently asked questions
How long does Mexican Mole de Oaxaca take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican Mole de Oaxaca?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped chocolate (70% cacao) from drying out.
Can I substitute ingredients in Mexican Mole de Oaxaca?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Mole de Oaxaca for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Mole de Oaxaca?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
