Gluten Free Classic Mole Sauce

Total time2 hr 15 min

Prep time40 min

Cook time1 hr 15 min

Deep, smoky flavor builds layer by layer in this rich mole, starting with dried mulato, ancho, pasilla, and chipotle chiles toasted until fragrant, then simmered with charred tomatoes, tomatillos, and garlic for real depth. Toasted pepitas and sesame seeds add nutty body, raisins bring a touch of sweetness, and warm spices like cumin, cinnamon, and Mexican oregano round out that unmistakable complexity. A piece of torn corn tortilla helps thicken the purée as everything gets blended and strained into a silky, spoon-coating sauce. Melted dark chocolate stirred in near the end gives the finished mole its signature glossy richness and subtle bitterness, balanced with a hint of sugar and salt. Ladled over shredded chicken or turkey, or spooned onto enchiladas, this one delivers serious traditional flavor. It's a great homemade mole to keep in your gluten free rotation.

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Ingredients

8 servings

For the chiles

4 dried mulato chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
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2 dried pasilla chiles, stems and seeds removed
2 dried chipotle chiles, stems and seeds removed
3 cups hot water, for soaking chiles

For the sauce

3 tbsp lard oil or vegetable oil
1 medium white onion, roughly chopped
4 garlic cloves, unpeeled
2 medium roma tomatoes, halved
4 tomatillos, husked and halved
¼ cup raw pepitas (pumpkin seeds)
¼ cup sesame seeds
¼ cup raisins
1 corn tortilla, torn into pieces
1 slice white bread, torn into pieces
1 tsp cumin seeds
½ tsp black peppercorns
¼ tsp dried thyme
¼ tsp dried mexican oregano
1 cinnamon stick (about 2 inches)
2 oz dark chocolate (70% cacao), roughly chopped
3 cups low-sodium chicken broth
1 tsp kosher salt, plus more to taste
1 tsp sugar

For serving

1 tbsp sesame seeds, for garnish (optional)

Instructions

1
Heat a large dry skillet or comal over medium-high heat. Working in batches, press the dried chiles flat against the hot surface with tongs for 15–20 seconds per side, until they darken slightly, blister, and release a toasty, slightly smoky aroma — do not let them blacken or they will turn bitter. Transfer the toasted chiles to a large bowl, cover with the 3 cups of hot water, and let soak for 20 minutes, until softened and pliable. Reserve the soaking liquid.
2
While the chiles soak, place the unpeeled garlic cloves, halved tomatoes, and halved tomatillos cut-side down in the same dry skillet over medium-high heat. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and the garlic skins are blackened in spots. Flip and cook 2–3 minutes more, until the tomatoes and tomatillos are softened and collapsing. Transfer to a plate. Once the garlic is cool enough to handle, peel and discard the skins.

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