Some tips for Mexican mole sauce preparation include cooking the onions and garlic until they are very soft and using a blender to puree the sauce to ensure it is completely smooth. Using masa instead of flour in the roux adds a traditional flavor and consistency to the sauce.
Mole sauce gets its name from the molcajete, a traditional Mexican mortar and pestle, but a modern blender does a better job of turning out a consistent mole sauce. Using a microwave to cook the sauce is another shortcut. Microwaving four dried ancho chiles in a bowl covered with water for three minutes provides an easy chile base for a mole sauce.