Smoky Mole Sauce

Six chilies are combined with Mexican hot chocolate for a smoky and spicy sauce that can coat any or all of your favorite Mexican dishes.

  • 1
  • 16
  • 40
  • 2 g

Ingredients & Cooking


  • 1 dried ancho chile pepper
  • 1 dried guajillo chile pepper
  • 1 dried cascabel chile pepper
  • 1 dried chilhuacle negro chile pepper
  • 1 dried pasilla chile pepper
  • 1 dried red Anaheim chile pepper
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups Roasted Beef Stock
  • 2 tablespoons raw pumpkin seeds
  • 1/2 teaspoon paprika
  • 2 wedges Mexican hot chocolate drink tablets, finely chopped (about 1.6 ounces)
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse grind black pepper


  1. Preheat oven to 350°F. Remove stems and seeds from all chile peppers. Place peppers on shallow-rimmed baking sheet; toast in 350°F oven 3 minutes. Remove from oven; set aside to cool.
  2. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally. Add chiles, beef stock, pumpkin seeds and paprika; bring to a boil. Reduce heat to low; stir in chocolate until chocolate is melted. Cover and simmer 25 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  3. Cook's Tip: Roasted Beef Stock

    Preheat oven to 475°F. Place 6 to 8 pounds beef Bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.

    Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.

    Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
  4. Place chile mixture into blender container; add salt and black pepper. Cover; pulse on and off until smooth. Strain sauce through fine mesh strainer.

Nutrition Information

Beef Checkoff


beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More


rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More


cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More


rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes