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Salsa Macha Mole

Salsa macha mole is a zesty, toasty, and smoky mole sauce made by blending fried garlic and chiles with nuts, seeds, and tortillas.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 cups
Calories: 276 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 6 ounces cloves garlic
  • 3/4 cup vegetable oil divided
  • 1/2 cup peanuts
  • 1/2 cup Pepitas (shelled pumpkin seeds)
  • 1/4 cup almonds skinless, slivered
  • 1/3 cup sesame seeds
  • 2 corn tortillas
  • 6 guajillo chiles break into pieces, remove seeds
  • 1 cup chiles de árbol
  • 1 tsp kosher salt
  • 1/4 cup white vinegar
OPTIONAL Chicken Macha Mole
  • 1.5 lbs chicken thighs (4 bone-in, skin-on)
  • 1 lb chicken drumsticks (4 bone-in, skin-on)
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame seeds

Instructions

    Cup of Yum
  1. In a deep skillet, fry garlic several minutes until golden in 1/2 cup vegetable oil.
  2. Dry toast peanuts, pepitas, almonds in another skillet for 2 minutes then add sesame seeds and toast another minute.
  3. Set fried garlic aside on paper towels to drain. Fry corn tortillas until crispy on both sides in same skillet. Set aside.
  4. Next fry all of the chiles 2 minutes on low until slightly dark red. Stir constantly. Do not burn or mole will be bitter.
  5. In a blender puree toasted nuts, seeds and 4 cups of water.
  6. Add vinegar, chilies, tortillas, garlic and salt. Pour in remaining 1/4 cup vegetable oil while blending until pureed. Add more water if needed to achieve desired consistency.
OPTIONAL for Chicken Macha Mole
    Cup of Yum
  1. Season chicken with kosher salt and black pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil. Add the chicken skin-side down and cook, without moving, 8 to 10 minutes. Chicken should be browned and crisp. Turn chicken and reduce the heat to medium-low. Cook until the chicken is cooked through (165°F), about 12-15 minutes.
  2. Heat Macha Mole Sauce in saucepan over medium heat.
  3. Transfer chicken to plates or platter and cover with the mole sauce. Garnish with toasted sesame seeds and serve.

Notes

  • Nutrition information is for Macha Mole Sauce only.
  • Storage: Cool leftover mole sauce completely then refrigerate in an airtight container for up to 5 days or freeze for up to 1 month. 

Nutrition Information

Calories 276kcal (14%) Carbohydrates 26g (9%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Trans Fat 0.01g Sodium 409mg (17%) Potassium 527mg (15%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 2565IU (51%) Vitamin C 12mg (13%) Calcium 176mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 26g 9%
Protein 11g 22%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Sodium 409mg 17%
Potassium 527mg 11%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 2565IU 51%
Vitamin C 12mg 13%
Calcium 176mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.