Mole de Oaxaca

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A complex, smoky mole sauce made with chili peppers, tomatoes, and spices, inspired by traditional Oaxacan techniques. This Mexican-inspired one-pot recipe, ready in about 80 minutes, pairs chocolate (70% cacao), tomatoes, chili peppers (ancho or pasilla) 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.

Prep: 40 min Cook: 40 min Serves 4 Mexican cuisine 300 cal/serving

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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

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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.