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Best Easy Mole de Ciruela Recipe

Name: Best Easy Mole de Ciruela Recipe
Total time: 65 min
Yield: 130 g
Ingredients: dried plums (prunes) 1.5 cups; dried ancho chiles 3 pieces; dried pasilla chiles 2 pieces; roma tomatoes 2 pieces; white onion 0.5 cup; garlic cloves 3 cloves; corn tortillas 2 pieces; slivered almonds 0.25 cup; chicken broth 2 cups; vegetable oil 2 tbsp; ground cinnamon 1 tsp; unsweetened cocoa powder 2 tsp; salt 1 tsp; sugar 1 tbsp

A fruity mole sauce made with dried plums, chiles, and spices for a sweet-savory balance. This unique family dish blends fruit and heat in a traditional Mexican sauce tradition.

Cook 65 min Difficulty NORMAL 185 kcal

#mexican #mole #fruity mole #sweet and spicy sauce

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Ingredients

Main ingredients

dried plums (prunes) 1.5 cups
dried ancho chiles 3 pieces
dried pasilla chiles 2 pieces
roma tomatoes 2 pieces
white onion 0.5 cup
garlic cloves 3 cloves
corn tortillas 2 pieces
slivered almonds 0.25 cup
chicken broth 2 cups

Seasonings/Sauce

vegetable oil 2 tbsp
ground cinnamon 1 tsp
unsweetened cocoa powder 2 tsp
salt 1 tsp
sugar 1 tbsp

Nutrition summary

Carbohydrates 27 g 58%

Protein 3 g 7%

Fat 8 g 35%

Serving size 130g

Cooking steps

1

Stem and seed the ancho and pasilla chiles, then lightly toast them in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a bowl and soak in hot water for 20 minutes.
2

In the same skillet, add 1 tbsp vegetable oil and sauté almonds, torn corn tortillas, onion, and garlic over medium heat for 5 minutes until the mixture is golden and aromatic.
3

Add tomatoes and dried plums to the skillet. Cook, stirring, for 3 more minutes until the tomatoes soften and prunes plump.
4

Drain chiles and blend together with the skillet mixture, chicken broth, cinnamon, cocoa powder, salt, and sugar until completely smooth. Work in batches if needed.
5

Heat 1 tbsp oil in a saucepan over medium-low. Pour in the blended sauce. Simmer, stirring often, for 20–25 minutes until thickened and flavors meld. Adjust seasoning to taste and serve warm.

Personalized Q&A

Q. What's the key ingredient in this Mole de Ciruela recipe?

The defining ingredient is dried plums (prunes), which provide the signature fruity sweetness that sets Mole de Ciruela apart from other moles. Combined with ancho and pasilla chiles, the plums deliver a rich, balanced sweet-savory profile central to the dish's identity.

Q. Which ingredient most impacts the sauce's depth of flavor?

The dried ancho and pasilla chiles build complex heat and smokiness that deepen the sauce beyond the sweet notes of the plums. Properly toasting and soaking these chiles unlocks their flavors and is essential for a rich mole base.

Q. How can I prevent overcooking or burning the sauce?

When simmering the blended sauce, use medium-low heat and stir frequently. This prevents sticking or scorching on the bottom of the pan and promotes an even, gentle reduction that yields a silky, integrated mole.

Q. What is the calorie and macronutrient content per serving?

Each serving (130g) contains 185 kcal, with 27g carbohydrates (58%), 3g protein (7%), and 8g fat (35%). This makes for a moderately sweet, energy-rich sauce thanks to the dried fruits and balanced healthy fats.

Best Easy Mole de Ciruela Recipe

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