Dinner · Part 3 of 3: Tips & recipe card

Oaxacan Chocolate Mole Crockpot Beef: Rich & Smoky Tips, FAQ & printable recipe

Name: Oaxacan Chocolate Mole Crockpot Beef: Rich & Smoky
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast; 250 g roasted mulato-pasilla chili mole paste; 1 disc Mexican cinnamon chocolate; 30 g toasted sesame seeds; 350 ml rich broth (beef or chicken); toasted white sesame seeds, for serving; warm corn tortillas, for serving

By Clara Weller · Oct 16, 2026

A close-up shot of shredded beef coated in a dark, glossy mole sauce, topped with toasted sesame seeds.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 8

Tips for success

For the best flavor, use a high-quality mole paste. The quality of the paste makes a big difference in the final sauce. Look for one that is dark and thick, with a rich aroma.

If you have time, you can also make your own mole paste, but this recipe is designed for convenience. When serving, let people add their own toppings, such as diced onion, cilantro, or a squeeze of lime, to brighten the rich sauce.

The sauce will thicken as it sits, so if you have leftovers, you may want to add a little broth or water when reheating. Toasting the sesame seeds for the topping just before serving brings out their nutty flavor.

For a more intense chocolate note, you can add a small piece of dark chocolate at the end of cooking. The mole also freezes well, so consider making a double batch to have on hand for quick meals.

Variations

Chicken Mole: Substitute bone-in chicken thighs for the beef chuck. Cook on LOW for 6 hours, or until the chicken is tender and reaches 165°F (74°C). Shred and serve as you would the beef.
Spicy Mole: Add 1 to 2 dried chipotle chilies or a teaspoon of chipotle powder to the Crockpot for extra heat. This adds a smoky spiciness that complements the chocolate.
Vegetarian Mole: Use a mix of hearty vegetables like sweet potatoes, carrots, and mushrooms in place of the beef. Cook on LOW for 4 to 5 hours until tender. Use vegetable broth and serve with rice or tortillas.
Mole Enchiladas: After shredding, roll the mole beef in corn tortillas and place in a baking dish. Top with extra mole sauce and cheese, then bake at 350°F (175°C) until hot and bubbly.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the sauce is too thick.

Store leftover mole beef in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; stir in a splash of broth or water when reheating to restore the desired consistency. Reheat gently in a saucepan over medium-low heat, or in the microwave in 30-second intervals, stirring between each.

This recipe is ideal for making ahead. Cook the beef as directed, then let it cool to room temperature within 2 hours. Transfer to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently on the stovetop or in the Crockpot on LOW.

Serving ideas

Serve the mole beef in warm corn tortillas, topped with a sprinkle of toasted white sesame seeds. Add a squeeze of lime and a few slices of radish for a fresh contrast.

This also works well over rice, with refried beans on the side, or as a filling for enchiladas. The rich sauce pairs beautifully with a simple cabbage slaw or pickled onions to cut through the richness.

For a heartier meal, serve the mole beef with Mexican rice and a side of grilled vegetables. The sauce is so flavorful that you may want to spoon extra over the top.

Leftovers can be used in tacos, burritos, or even on top of tostadas. The dish is best enjoyed the day it is made, but it also tastes great reheated the next day.

Frequently asked questions

Can this mole beef be made in a pressure cooker?

Yes, you can make this in a pressure cooker. Brown the beef first, then add the mole paste, chocolate, sesame, and broth. Cook on high pressure for 45 minutes, then let the pressure release naturally for 15 minutes. Shred and serve. The flavor will be slightly less developed than the slow-cooker version, but still delicious.

What is mole paste and where can it be found?

Mole paste is a concentrated sauce base made from chilies, spices, nuts, and often chocolate. It is sold in jars or tubs in the Latin foods aisle of many supermarkets or online. Look for a paste that lists mulato and pasilla chilies as the first ingredients for the most authentic flavor.

Can the mole sauce be too thin or too thick?

Yes, the sauce thickness can vary depending on the mole paste and the broth. If it is too thin, remove the lid and cook on HIGH for 15 to 20 minutes to reduce. If it is too thick, add a splash of broth or water until it reaches the desired consistency.

How should leftover mole beef be reheated?

Reheat leftover mole beef in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the sauce has thickened too much. You can also reheat in the microwave in 30-second intervals, stirring between each, until hot.

Can this recipe be doubled?

Yes, this recipe can be doubled, but make sure your Crockpot is large enough (at least 6 quarts). Keep the cooking time the same, and check that the beef is fork-tender before shredding. You may need to add a little extra broth if the sauce seems too thick.

Recipe card

Oaxacan Chocolate Mole Crockpot Beef: Rich & Smoky

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

3 lb beef chuck roast
250 g roasted mulato-pasilla chili mole paste
1 disc Mexican cinnamon chocolate
30 g toasted sesame seeds
350 ml rich broth (beef or chicken)
toasted white sesame seeds, for serving
warm corn tortillas, for serving

Instructions

Place the beef chuck roast into the Crockpot. Add the mole paste, Mexican cinnamon chocolate disc, toasted sesame seeds, and rich broth. Turn the beef to coat it evenly with the paste and chocolate.
Cover the Crockpot and cook on LOW for 8 hours, until the beef is fork-tender and the sauce has become a velvety, bubbling ebony sauce. Baste the beef with the sauce halfway through if possible. Let it rest for 3 minutes before slicing.
Transfer the beef to a cutting board and shred it with two forks. Return the shredded beef to the sauce and stir to coat. Serve on warm corn tortillas, sprinkled with toasted white sesame seeds. Let it rest for 3 minutes before slicing.

Contains: milk, sesame, gluten, sulfites

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 12 g
Fat: 35 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.