Kakao Mole Sauce

Kakao Mole Sauce is lovingly prepared from 28 all-natural ingredients, ready for you to use to prepare a variety of meals you and your family will love. Here are a few. (Honestly, we needed to get this page up in a hurry — we’ll make it pretty and add more recipes later.)


Shredded Chicken with Kakao Mole

1 ½ lb. boneless skinless chicken thighs

Salt and pepper

1 8-oz jar Kakao Mole Sauce, mixed with 1 cup water or vegetable broth


Place the chicken thighs in a slow cooker, sprinkle salt and pepper to taste. Spread Mole over chicken.  Cover and cook on high for 2-2 ½ hrs or on low for 6-7 hrs. When finished cooking, shred chicken. 

Chicken can be served with rice or in tacos, enchiladas, or burritos. 



Kakao Mole Chili

2 rashers bacon, sliced

1 lb boneless pork steak, cut into 1-inch pieces

1 small green pepper, chopped

1 small onion, chopped

3 cloves garlic, minced

1 tsp. ancho chile powder

1 tbsp. chile powder

1 tsp. ground cumin

½ tsp. ground coriander

1 tsp. oregano

1 tbsp. tomato paste

Salt and pepper

½ cup Kakao Mole (don’t dilute with water or broth)

2 cups low sodium beef broth

1 cup water

1 14-oz can diced tomatoes

1 can black beans, drained and rinsed


In a large Dutch oven, brown the bacon over medium heat until browned.  Drain bacon and reserve 1 tbsp. of bacon fat. Sprinkle the pork with salt and pepper and brown the meat on both sides in batches. Remove pork and set aside. Lower heat and add green pepper, onion, and salt and pepper. Sauté for 5 mins., or until onion is translucent. Add garlic and next 6 ingredients, stirring frequently. Cook until fragrant, about 1 minute. Add the broth and water, scraping the bottom of the pan. Add tomatoes, beans, and reserved pork and bacon. Add additional salt and pepper to taste. Bring to a simmer and cook for approx. 2 hrs., stirring 3-4 times.

Serve with cilantro, sliced jalapenos, and queso fresco.


Kakao Vegan Mole Enchiladas

1 small butternut squash, ¼” cube

2 portabella mushrooms, ¼” cube

¼ cup red onion, diced

1 tbsp. + 1 tsp. canola oil, divided

1 tsp. salt

Black pepper

2 cloves garlic, minced

2 tsp. ground cumin

¼ tsp. cayenne pepper

2 15 oz. cans black beans, drained and rinsed

1 tsp. oregano

1 tsp. brown sugar

1 bay leaf

1 cup vegetable broth

10 corn tortillas

¼ cup shelled unsalted pepitas (pumpkin seeds), lightly toasted

Canola oil for frying tortillas

1 8-oz jar Kakao Mole Sauce, mixed with 1 cup water or vegetable broth


Preheat oven to 425˚F. In a medium bowl, mix squash, mushrooms, red onion, ½ tsp. salt, black pepper, and 1 tbsp. canola oil. Mix well and spread evenly on a rimmed sheet pan lined with parchment paper. Roast vegetables for 30 mins, stirring every 10 mins.

While the vegetables roast, prepare the black bean filling. In a medium saucepan, sauté the garlic over medium heat until fragrant. Add the cumin and cayenne and continue sautéing for an additional 30 sec.  Add the black beans, 1 cup vegetable broth, oregano, brown sugar, bay leaf, and ½ tsp. salt. Bring the bean mixture to a boil, then reduce the heat to medium low and simmer until flavors meld and sauce thickens, about 10 mins, stirring occasionally. Take beans off the heat and mash slightly.

In a medium sauté pan, add enough canola oil to fill ¼” deep.  Heat over medium heat until oil shimmers. One at a time, fry the corn tortillas for 30 sec, flipping half-way through. Drain on paper towels.

To arrange the enchiladas, spread ¼ cup of the Mole in the bottom of a 9” x 12” baking dish. In each tortilla, spread about 1 tbsp. of beans down the center of the tortilla, then top with the roasted vegetables and some pepitas. Roll tortilla and place in the dish.  When all tortillas are filled, top with the remaining Mole.

Bake enchiladas, uncovered, for 15 minutes or until heated through. Top with pickled onions, cilantro, or sesame seeds, if desired. 


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