Mole sauces - Doña Maria

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Mole sauce is considered to be the national dish of Mexico. Mole is a Mexican-Spanish word that means sauce or concoction, that refers to several Mexican food sauces and dishes based on these sauces. Mole is a Mexican gravy made with chiles, nuts, spices, chocolate and seasonings. Mole is traditionally used to flavor a wide variety of dishes: chicken, turkey, rice, beef, pork, enchiladas (often called enmoladas), tamales, beans, eggs and all kinds of antojitos (snacks).

Mole Doña Maria brings the delicious taste of mole, without the hassle of having to prepare the mole from scratch but delivers the same flavor. Just add chicken broth or water to dissolve the paste and pour over chicken or other food. 


Mole is the common name for a group of Mexican sauces based mostly on a variety of peppers. It comes in many different variations, each a specialty of a different region of Mexico. Americans are probably most familiar with the dark brown ‘chocolate’ version served over rice and chicken, which is considerably sweeter than the green one.

The Doña Maria moles are imo quite acceptable, and a practical alternative to making mole sauces from scratch, because the long list of ingredients often is not available in the US of A. .

A. mole poblano

various dates

Apparently, traditional mole poblano has an ingredient list like a small telephone book—many things I can't even get here—and it can take several days to make properly. That is just not convenient for the average home kitchen. Mole de Rancho is a simplified version that can be prepared a lot quicker.

I cheat.
I buy mole in a jar. Commercialized mole is available in liquid form or as a concentrated paste. Like several other Mexican flavors, it may be a bit of an acquired taste. The dark mole has a heavy flavor hinting of chocolate and roasted nuts; the light mole tastes a bit like a light curry.

Since I've never had the opportunity to taste the real thing, I can't compare them. I like the jar well enough, but still hope to have the opportunity to try the real thing one day.  


This is what you need for 2 quarts:

  • 1 jar Doña Maria brown mole paste
  • Ingredients listed on the jar:
    • chile peppers
    • soybean oil
    • crackers (wheat, flour, hydrogenated soybean oil, iodized salt and corn starch)
    • sugar
    • sesame seeds
    • peanuts
    • iodized salt
    • cocoa
    • natural flavors and spices
Pic1: mole sauce



Pic2: sauce from a jar
Pic3: simmer chicken
Pic4: the big dome


B. Mole verde

2019-07-07 a.o.

Unless you have a lot of free time, you probably will not make this from scratch. I use the Doña Maria jars. 

Don’t forget, mole is a smothering sauce—at least for me it is. Be generous with it when serving, extremely generous. You drown your dish in this sauce, and preferably place a sauce boat on the table to reload at will.

The method is the same as above.

I also stir in some curry powder sometimes. Green mole is not a curry, but it is probably the one that gets the closest to it. Even when I add a lot of curry, the original flavor still comes through. It becomes a curry sauce, but with Mexico standing right next to India. The curry I use looks yellow in the jar, but turns red when wet, meaning it has paprika or red chiles in it, probably both.



Pic5: also sauce from a jar
Pic6: something's missing
Pic7: much better

with curry


Pic8: add curry powder
Pic9: stir it in
Pic10: served