Slow-Simmered Seven Chile Oaxacan Mole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A richly layered Oaxacan mole sauce featuring a blend of seven dried chiles slow-cooked to deepen the complex smoky and earthy flavors, perfect for drizzling over chicken or enchiladas. This mexican ready in about 90 minutes pairs dried pasilla chiles, dried mulato chiles, dried chipotle chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried chipotle chiles
• 2 dried ancho chiles
• 3 dried guajillo chiles
• 2 dried chilhuacle negro chiles
• 2 dried chilhuacle rojo chiles
• 2 medium peeled tomato
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 2 tbsp toasted sesame seeds
• 1 small cinnamon stick
• 3 whole cloves
• 1 whole anise star
• 1 oz milk chocolate
• 3 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tbsp brown sugar

Instructions

1. Step 1: Toast 2 dried pasilla, 2 dried mulato, 1 dried chipotle, 2 dried ancho, 3 dried guajillo, 2 dried chilhuacle negro, and 2 dried chilhuacle rojo chiles in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly puffed, being careful not to burn.
2. Step 2: Remove stems and seeds from the toasted chiles, then soak them in 2 cups hot water for 20 minutes until softened.
3. Step 3: In the same skillet, toast 2 tbsp sesame seeds, 1 small cinnamon stick, 3 whole cloves, and 1 whole anise star over medium heat for 2 minutes until aromatic.
4. Step 4: Blend the soaked chiles with 2 peeled medium tomatoes, 1 quartered medium white onion, 4 peeled garlic cloves, toasted spices, and 1 cup of the soaking water until smooth.
5. Step 5: Heat 3 tbsp vegetable oil in a large saucepan over medium heat, then pour the blended sauce in, stirring and cooking for 10 minutes until it thickens and the oil separates at the edges.
6. Step 6: Add 3 cups chicken broth, 1 oz milk chocolate, 1 tsp salt, and 1 tbsp brown sugar, stirring and simmering the mole uncovered for 40 minutes, stirring occasionally until the sauce thickens and flavors meld.
7. Step 7: Serve the mole warm over grilled chicken, rice, or tlayudas.