Mole Sauce with Enchiladas

Disclaimer: I think this recipe still needs some work. I made it according to my directions and it’s not how i meant it to be.


 I first had this mole sauce on a recent trip to New York at a GREAT Mexican restaurant that someone recommended (Aprovecho), and given that I don’t know of any restaurants around me that serve it  I decided I had to learn how to make it.

There are lots of different moles and I’m not even sure what derivation this would be considered, but it has cocoa powder in it which gives it a rich brown color and gives it a spicy and sweet combo that’s just delicious! Traditional/ authentic mole apparently has 20+ ingredients and takes hours, if  not days, to make. Given that I don’t have that amount of time I tried to find some shortcuts. So I am no mole expert, but I thought this was pretty good. As far as spice goes, I prefer things on the less spicy side, so the recipe is based on that, and then there are some suggestions to make it spicier if you prefer. In addition to serving this over enchiladas, you can also just spread some on tacos, burritos, etc. In the pictures I have it served over enchiladas (top) and  chile rellenos (bottom). The recipe for chile rellenos will follow soon.  The sauce gets even better after it sits for a day or two, so feel free to make it ahead. It also freezes well and is worth making a double batch.


Mole Sauce

2 tbsp olive oil

1 onion (I use red), finely chopped (especially if you aren’t going to put in food processor, which I highly recommend)

4 cloves of garlic, finely chopped

1 tsp dried oregano

1 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp garlic salt or garlic powder

2 tbsp chili powder

3 tbsp all-purpose flour

4 cups (32 oz) vegetable broth (I used chicken broth once and it just wasn’t as good to me, so I don’t recommend that substitution)

1 dried pepper, medium spicy (they sell these in clear plastic bags at places like Fresh Market or Ward’s if you live in Gainesville. See picture below). If you can’t find it, replace with ~ 1 tsp of cayenne pepper or red pepper flakes, and of course add more if you like things really spicy

1 14 oz can diced tomatoes

3 tbsp cocoa powder

3 heaping tbsp of light brown sugar

Salt and Pepper


6-8 large soft flour tacos or small burrito sized (about 7′ diameter)

1 green pepper

1 onion

1 can black beans

Shredded cheese  of your choice

Mexican seasonings (fajita seasoning, cumin, garlic, etc)



1. Heat oil in a large sauce pan over medium heat

2. Add onion, garlic, oregano, cumin, cinnamon, and garlic salt and cook for 5-6 minutes, stirring occasionally

3. Mix in chili powder and flour, stir for three minutes (add your other spices here too, if you aren’t using the dried pepper)

4. Slowly whisk in broth and increase heat to medium high

5. Add the whole dried pepper and can of diced tomatoes

6. Boil until it is reduced into  half to 2/3 of the liquid you started with (about 35-45 minutes),stirring occasionally. The sauce may still seem thin at this point, but once you add the cocoa powder, sugar, and then run through the food processor it will become thicker.

7. Remove from heat

8. Remove the dried pepper and if you want to you can put a few slices back in for extra spice

9. Whisk in the cocoa powder and brown sugar. (I’ve read that you can substitute 2 oz. of chopped dark chocolate instead)

10. Season with salt and pepper

11. Put the sauce in the food processor for a few seconds, until you have a smooth consistency

12. Pour the sauce over whatever sounds good, or the enchiladas described below


During the 30 minutes that your sauce is reducing you can start to make whatever you want to put it on. Here’s how I make the enchiladas for this dish, but you can put whatever you want inside including beef or chicken.

1. Preheat oven to 350 degrees

2. Warm the black beans and cook your veggies/meat as desired. I cook my veggies in an omelette pan on medium high heat for a 3-4 minutes and season with fajita seasoning, garlic salt, and cumin (similar things to the mole sauce).

3. Warm the tortillas one of 2 ways. Either way, do one at a time.

a: Unhealthy but delicious: In an omelet pan, heat about 1/8 in deep canola or olive oil over medium heat. Place one tortilla in the oil for about 5 seconds on each side. Remove with tongs and let excess oil drip. Then assemble as described below.

b: Healthier and still really good: Heat non-stick oil pan or very lightly oiled pan to prevent sticking, and warm the tortilla for 5-10 second on each side.

4. Assemble the enchilada: While face open, sprinkle cheese, a spoonful of beans (preferably warmed), and a spoonful of veggies down the middle. Then I sprinkle a little more cheese and carefully roll to close them. Place in a pan that has been sprayed so the tortillas don’t stick (or put a ladle of sauce at the bottom)

5. Repeat steps 2 and 3 until your pan is full or you run out of things to assemble the enchiladas with.

6. Top with A LOT of sauce and sprinkle cheese on top

7. Bake in oven for 20 minutes

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