How to Make Doña María Mole Sauce for Chicken or Enchilada
Growing up in Mexico, mole was more than just food—it was tradition. I still remember my abuelita and mamá in the kitchen, laughing and chatting as they prepared their special mole poblano dulce recipe for special occasions.

Mole in our home was always a little sweet, a little rich, and a whole lot of comfort. Fast forward to today, and while I don’t always have the time to make mole from scratch (no body has, really most Mexican house holds just buy the already made mole paste), Doña María Mole Sauce has become my little shortcut to keeping those flavors alive in my kitchen. Learn to make authentic Enchiladas Rojas Sauce

The Secret to Making Mole Doña María Taste Homemade
The trick to making Doña María Mole taste like it came straight from your abuelita’s kitchen is in the add-ins. Ingredients like banana, chicken broth, chocolate, and peanut butter add depth and complexity to the sauce. And if you’re ever short on time, this is the easiest way to enjoy the authentic flavors of Mexican cuisine without all the hard work.
So grab a jar of Dona Maria Mole Sauce, follow this recipe, and get ready for everyone to ask, “Did you really make this from scratch?” You can wink and say, “Of course!”
Why Doña María Mole?
Every Mexican household knows about Doña María Mole Sauce. It’s been a trusted shortcut for generations because of its rich, authentic flavor. But here’s the thing: with just a few tweaks, you can elevate this jarred mole into something that tastes homemade. And if you’re like me, trying to keep things a bit lighter, I’ve got tips to cut down on the calories while keeping the flavor intact.

Ingredients You’ll Need
This is my go-to mole sauce recipe:
- 1 jar Doña María Mole Sauce (ditch the oil on top if you prefer a lighter sauce)
- 4 cups chicken stock
- ⅓ banana (for sweetness)
- ½ bar Abuelita chocolate (or substitute with 1 tablespoon cocoa powder)
- 2 tablespoons sugar
- ¼ cup raisins
- 1 teaspoon peanut butter (trust me, it’s a game-changer!)

Optional Substitutes
- Swap out Abuelita chocolate for unsweetened cocoa powder.
- Replace peanut butter with a handful of your favorite nuts.

How to Make Mole Sauce (Easy Way)
- 1-Prep the Sauce: Start by opening the jar of Doña María Mole Sauce. I usually skim off the oil on top—it doesn’t affect the flavor, but it makes the dish lighter.


- 2-Blend It Up: Add the mole sauce, banana, chocolate, sugar, raisins, peanut butter, and chicken stock to a blender. Blend until smooth.


- 3-Simmer the Sauce: Pour the blended mixture into a pot over medium heat. Simmer for about 10 minutes, stirring often to prevent the sauce from sticking or burning.


- 4-Adjust Consistency: Taste the sauce and adjust with more chicken stock if it’s too thick add chocolate and sugar to taste.

How to Use This Mole Sauce
This sauce is perfect for:
- Chicken Mole Enchiladas: Fill corn tortillas with shredded chicken, roll them up, and smother them in mole sauce. Top with sesame seeds for a traditional touch.
- Mole Tamales: Use it as a flavorful filling or sauce for tamales.
- Chilaquiles: Drizzle it over crispy tortillas for a rich twist on breakfast.
- Huevos Rancheros: Make some over easy eggs and drizzle with this mole sauce. Believe me it is delicioso!

FAQs About Mole Sauce
Can you freeze mole sauce?
Yes! Mole sauce freezes beautifully. Pour any leftovers into an airtight container and freeze for up to three months. When ready to use, thaw it overnight in the fridge and reheat on the stove, adding a bit of chicken stock if it’s too thick.
Is mole sauce healthy?
Mole sauce can be nutritious depending on how it’s prepared. Ingredients like nuts, seeds, and chili peppers are nutrient-rich. However, jarred mole often contains added oils and sugar, so balance is key. Try skimming off the oil and adjusting the sweetness to fit your needs. (For more on mole’s nutritional profile, check this source).

Enjoy this delicious mole just as if it was homemade!
Whether you’re making chicken mole enchiladas for dinner or hosting a family gathering, this recipe is sure to become a favorite. Mole is more than just a meal—it’s a celebration of Mexican culture and family.
I hope you love this easy mole recipe as much as my family does. Let me know how you use this sauce in your kitchen! ¡Buen provecho!
How to Make Doña María Mole Sauce for Chicken or Enchilada
Equipment
- 1 Blender
- 1 Pot
Ingredients
- 1 jar Doña Maria Mole sauce
- 4 cups chicken stock
- 1/3 banana
- 1/2 bar abuelita chocolate
- 2 tbsp sugar
- 1/4 cup raisins
- 1 tsp peanut butter
Instructions
- Prep the Sauce: Start by opening the jar of Doña María Mole Sauce. I usually skim off the oil on top—it doesn’t affect the flavor, but it makes the dish lighter.
- Blend It Up: Add the mole sauce, banana, chocolate, sugar, raisins, peanut butter, and chicken stock to a blender. Blend until smooth.
- Simmer the Sauce: Pour the blended mixture into a pot over medium heat. Simmer for about 10 minutes, stirring often to prevent the sauce from sticking or burning.
- Adjust Consistency: Taste the sauce and adjust with more chicken stock if it’s too thick add chocolate and sugar to taste.
Nutrition

Love it!