Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies
A complex and earthy mole sauce featuring toasted pumpkin seeds, dried chilies, and a hint of Mexican chocolate, perfect for drizzling over chicken or vegetables. This mexican-inspired quick meals ready in about 70 minutes blends dried pasilla chilies, dried guajillo chilies, pumpkin seeds (pepitas) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 dried pasilla chilies
- 3 dried guajillo chilies
- 1/4 cup pumpkin seeds (pepitas)
- 2 tbsp white sesame seeds
- 1 oz Mexican chocolate
- 3 garlic cloves
- 1/2 cup yellow onion, chopped
- 1 cinnamon stick
- 3 whole cloves
- 3 tbsp vegetable oil
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Remove stems and seeds from 3 pasilla and 3 guajillo dried chilies. Toast chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt.
- Step 2: Toast 1/4 cup pumpkin seeds and 2 tbsp white sesame seeds in the same skillet for 3-4 minutes until golden and popping.
- Step 3: Soak toasted chilies in 1 cup hot water for 20 minutes until softened.
- Step 4: Heat 3 tbsp vegetable oil in a saucepan over medium heat. Add 1/2 cup chopped yellow onion and 3 minced garlic cloves; sauté for 5 minutes until translucent.
- Step 5: Add 1 cinnamon stick and 3 whole cloves, stirring for 1 minute.
- Step 6: Drain chilies and blend together with toasted seeds, sautéed onion mixture, 1 oz Mexican chocolate, and 1 cup chicken broth until smooth.
- Step 7: Pour blended sauce back into saucepan, add remaining 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper.
- Step 8: Simmer over low heat for 30 minutes, stirring occasionally, until sauce thickens and flavors meld.
Frequently asked questions
How long does Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies?
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 Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Oaxacan Mole Sauce with Toasted Seeds and Chilies?
Mexican quick meals 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
