How to Make Doña María Mole Sauce for Chicken or Enchilada
I’m about to share my favorite tricked-out version of Dona Maria Mole Sauce—because honestly, it’s so good that people always ask me if I made it from scratch! (Doña María, forgive me for the fibs.) This mole sauce is versatile, perfect for chicken mole enchiladas, tamales, or even chilaquiles. Trust me, your family will swear you spent hours in the kitchen.
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
Nutrition Facts
How to Make Doña María Mole Sauce for Chicken or Enchilada
Amount per Serving
Calories
705
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
265
mg
12
%
Potassium
249
mg
7
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
9
IU
0
%
Vitamin C
1
mg
1
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!