Looking for an authentic taste of Mexico you can make at home? Mole is one of the most traditional and flavorful dishes in the country—and there’s a simple way to make it just like Mexican households do.
Rich, smoky, sweet, and savory all at once, mole (pronounced MOH-leh) is more than just a sauce—it’s a culinary celebration. There are dozens of regional mole varieties like red, green, black, white, and yellow, each representing the unique heritage of a region. And with complex ingredients like chocolate, peanuts, dried chiles, spices, seeds, and herbs, it’s no surprise mole is one of the most revered and complicated dishes to make from scratch.
So treasured is this dish that it’s one of the top four foods placed on altars during Día de Muertos. That’s right—it’s so good, Mexicans return from the afterlife to enjoy it one more time.
The Secret’s Out: You Don’t Have to Make Mole from Scratch
Traditional mole recipes can take hours of grinding and roasting to prepare. Luckily, modern Mexican kitchens have a secret weapon: mole paste.
If You’re in Mexico:
You’re in luck! Local markets often sell artisan mole pastes handcrafted by talented cocineras who follow recipes passed down through generations. Buying a small container of mole rojo, verde, or negro from a local vendor means you’re supporting a local family and getting an incredibly rich and authentic flavor.
If You’re Abroad:
No worries—Mole Doña Maria Paste is a Mexican favorite and can be found in grocery stores across the U.S. and Canada, as well as on Amazon Prime. It’s the go-to for busy home cooks who still want a taste of tradition.
How to Prepare Mole the Easy Way
Here’s how to make a comforting mole dish in under an hour—no molcajete or roasting required.
Ingredients:
1 jar of Doña Maria Mole paste (approx. 1 cup)
4–6 bone-in chicken breasts or drumsticks
2–3 cups of chicken broth (from your pot)
Optional for broth: 1 onion, 2 garlic cloves, 1 jalapeño, 2 bay leaves
Optional for mole: 1 tbsp sugar, 2 Maria cookies or animal crackers (for thickening)
Garnish: sliced white onion, crumbled queso fresco
Serve with: Mexican rice and warm tortillas
Instructions:
Cook the Chicken
Place chicken in a pot with water. Add onion, garlic, jalapeño, and bay leaves for extra flavor. Simmer 20–30 minutes or until fully cooked.Make the Mole Sauce
In a separate saucepan, heat 1 cup of mole paste. Slowly add 2–3 cups of chicken broth while stirring until the sauce reaches your desired thickness.Customize to Taste
Add a tablespoon of sugar to enhance flavor. If the sauce is too thin, crumble in cookies—a classic grandma-approved trick in Mexican kitchens.Simmer the Chicken in the Sauce
Add the cooked chicken pieces into the mole sauce. Simmer on low heat for 15 minutes to let all the flavors soak in.Serve and Garnish
Plate the chicken, spoon the sauce generously over it, and top with sliced onions and crumbled queso fresco. Serve with rice and tortillas.
What to Do with Leftover Mole
Got extra mole sauce? Perfect. Use it the next day to make enmoladas (mole enchiladas), spoon it over quesadilas, or enjoy it homemade tostadas. Mole is always better the next day!
Want to Make Mole from Scratch?
If you’re visiting Riviera Maya or planning a trip, a mole cooking class is a must. Learn the secrets of traditional mole directly from the source and discover the rich history behind one of Mexico’s most legendary dishes.
Need help planning your vacation or booking a mole-making lesson?
Contact us and we’ll help you schedule everything—from local food tours to private cooking classes and unforgettable culinary experiences.
Note: We do not receive any compensation or commission from Doña Maria or any other brand mentioned in this post. We’re simply sharing what many Mexican households actually use to enjoy mole at home—easy, affordable, and delicious.