Mole Poblano

The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.

Mole Poblano

Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store.

Seriously Meatless: Mole Aproximado

An absolutely authentic Oaxacan mole is quite an undertaking. I set out to find a compromise: a delicious mole made in about an hour.

Serious Heat: Silky, Spicy Mole Sauce

Mole brings together the wonderful worlds of chile and chocolate. The smooth, flavorful sauce is very versatile. It can smother enchiladas, chicken, sweet potatoes, you name it. The concept of mole is that the sauce is the main event--what it's served with is in a supporting role.

Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

Crispy Braised Chicken With White Beans and Chile Verde

Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins for the sauce base.

Roasted-Carrot Salad With Peanut-Sesame Mole

A hearty salad of roasted carrots flavored with cumin and chiles, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.

Easy Pressure Cooker Chicken Enchiladas

The pressure cooker makes short work of making tender chicken and an intensely flavored sauce—just add the ingredients, and turn it on, no searing or pre-cooking of any kind required. After that, assembling and baking these delicious red chile chicken enchiladas is a snap.

Mole Verde

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole Poblano for a bright and fresh profile and can be put together in about an hour.