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Morelos Style Mole
– history and tradition –

The indigenous knew as “mulli" ( salsa in Nahuatl) to the casseroles where they put chilies and tomatoes mixed with pumpkin seeds and other herbs – precursors of the actual mole. The utensils that were used in those times were the metates, griddles, molcajetes, molinillos and sieves; which are still present in the most traditional cuisines.

– The indigenous women shared their ancestral
wisdom with the nuns, they taught them how to cure the molcajete and the metate. They also taught them how to grind in these stone utensils and that’s how the mole was born, a National dish by excellence.

In Mexico there are more than 50 types of mole with different colors, flavors and textures. In the case of Morelos, one of its most outstanding dishes is this mole that
is prepared based on ancho pepper, pasilla and mulato ; as particularity it includes xoconostle among its ingredients.

...it also has roasted chili seeds therefore the mole happens to be very spicy but with a very contrasting sweet and sour touch, that fuses into an exquisite flavor.

Typically this mole is served over a combination of
pork and beef meats, that accompanied of a good white rice and some tortillas is converted into a worthy dish of any celebration.

About the Recipe

  • The good news is that this mole is not that difficult to make, it only requires of attention and time.
  • In order for the mole to have a better flavor chicken stock is used. prepare it with us and you will obtain a Mexican touch.
  • In the mole preparation 1 corn tortilla is used so it thickens more. Preferably leave it outside 1 day before so it dries, in this way the mole will have a better consistency.
  • This mole is prepared with xoconostle and it cannot be substituted for prickly pear nor by any other fruit coming from the nopal.
  • The whole mole preparation takes 45 minutes.
  • The recipe yields 10 portions.


  • 10 Ancho Peppers (3.5 oz)
  • 10 Tomatillos (17.6 oz)
  • 10 Xoconostles (2.2 lbs)
  • 5 Mulato Peppers (1.7 oz)
  • 5 Pasilla Peppers (1.7 oz)
  • 1 Onion (5.2 oz)
  • 6 Garlic cloves (.8 oz)
  • 1 Epazote sprig (.3 oz)
  • 1 Corn Tortilla (.7 oz)
  • 1.5 qts of Chicken Stock
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Colander
  • 1 Chopping Board
  • 1 Tongs
  • 1 Turner
  • 1 Knife
  • 1 Measuring Spoon

  • Directions

    Roast and Cook some Ingredients

    1. Remove the veins and the seeds of 5 mulato peppers, 5 pasilla peppers and 10 ancho peppers. Upon completion reserve the chilies’ seeds.
    2. Put on a griddle over medium heat all the chilies with the ones you worked and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.

    Don´t roast the chilies for a long time because its flavor becomes bitter.

    1. Transfer from the griddle to a colander, with the tongs, all the chilies that were roasted and rinse them.
    2. Transfer from the colander to a saucepan the chilies that were rinsed and cover them with water.
    3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
    4. Transfer from the saucepan to a blender, with the tongs, all the chilies that were cooked; then set aside.

    Blend Many Ingredients

    1. Measure with a measuring spoon 2 tablespoons of the chilies’ seeds with the ones you worked (1 oz) and put them in the blender; then set aside.
    2. Peel 10 xoconostles and put them in the blender.
    3. Also add in the blender:
    • 10 Tomatillos.
    • 1 Onion.
    • 6 Garlic cloves.
    • 1 Maize Tortilla.
    • 1.5 qts of Chicken Stock.

    1. Blend very well the ingredients.

    Cook the Mole

    1. Put in a saucepan:
    • The Mixture that was blended.
    • 1 Epazote sprig.
    • 1/2 tablespoon of Salt.

    1. Mix the saucepan ingredients and bring the Morelos style mole to a boil over high heat.
    2. When the Morelos style mole boils reduce to low heat and cook it for about 30 minutes, until it thickens a little and it acquires a more intense color; stir occasionally.
    3. When the cooking is done discard the epazote sprig.

    A Delicious Flavor
    spicy and acidic

    Variation: If you liked the acidic point that the xoconostle provides also try the mole from Morelia , a mole that uses some of these ingredients but it is more spiced .

    Did you like the Mole from Morelos?

    More Mexican Salsas

    Queretan Adobo
    Chilakil from the Southeast
    Reddish Mole
    Steak Recado

    Additional Info

    This is one of the chilies that is needed to prepare the mole – The Mulato Pepper.

    The mole can also be put in a molcajete and it will look divine.

    This is one of the other chilies that is needed to make the mole – The Pasilla Pepper.

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