Mexican Mole Sauce

  • May, 05 , 22
  • Shawna Shanahan
Our recipe calls for a bit of plantain banana, often used in Mexican Moles to thicken and sweeten the sauce. Make sure it’s nice and ripe.



  • ¼ cup vegetable oil
  • 1/3 onion, finely chopped
  • 1 tbsp plantain banana, chopped
  • 1 tbsp green tomatillo, chopped
  • 1 cup Mexican Mole Spice
  • 1 tbsp white wine
  • ¼ tsp salt
  • 1 cup Hot Water



In a nonstick pan, heat up oil and add onion, plantain and tomatillo. Sauté on medium-high heat for about 10 minutes and then add 1 cup of Mexican Mole spice mixture. Lower the heat and add wine, salt and ½ cup of water. Cover and cook for 15 minutes. Transfer all ingredients into a blender.  Add ½ cup water and purée until smooth and creamy.

Serve over your favorite roasted meat.