If you like barbeque and also love bold flavors, then you should try this Mexican Chocolate BBQ Sauce recipe at least once.
It is not only sweet and smoky like the regular BBQ sauce, but actually it has Mexican dark chocolate depth, subtle heat from chili, and a taste of cinnamon and cumin, which makes it amazing.
I have personally tried it when I was experimenting with mole-style flavors, but wanted something grill-friendly.
And trust me, this sauce brings that exact vibes.
So you can make it to use it for grilled chicken, slathering it over ribs, or even tossing it on veggies.
In any case, you will love this Mexican Chocolate BBQ Sauce recipe.
And yes, even if you don’t want to use chocolate, or you want a healthier version, I will give you some options for that too.
So keep reading this post till the end.
What Makes Mexican Chocolate BBQ Sauce So Special?
Most barbeque sauces that we regularly test are sweet, tangy, and sometimes smoky.
But this Mexican chocolate barbeque sauce brings more complexity.
Here, Mexican Chocolate is the main star, which is not like the Sweet Milk Chocolate.
I’m talking about the Dark Chocolate, which are little bitter chocolate discs, like Ibarra or Taza, the ones that are used in traditional moles.
Besides that, it also has:
- Spices like cinnamon, cumin, and smoked paprika
- Tomato base for tang
- Chili (like chipotle or ancho) for depth
- And just enough sweetener to round things out
So basically, it will feel like a cross between classic BBQ sauce and a mini mole. But it’s way easier and grill-friendly.
Also read: Easy Homemade Chocolate Sauce for Ice Cream That Goes Hard
Ingredients You’ll Need
Here are all the basic ingredients that I used to make this Mexican Chocolate BBQ sauce recipe.
And I am sure you would probably find them in your kitchen or a neighboring store.
But if you can’t, I am also sharing some ingredient substitutes and some healthy swaps as well.
- 1 tablespoon olive oil or avocado oil
- 1 small onion, make sure it’s finely chopped
- 3 to 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar or maple syrup
- 1 tablespoon unsweetened cocoa powder
- 1 to 1.5 oz Mexican chocolate (Ibarra, Taza, Abuelita)
- 1/4 cup brewed coffee or espresso (optional but gives body)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1–2 teaspoons chipotle powder or 1 chipotle in adobo sauce (minced)
- Salt and pepper to taste
- 1/2 to 3/4 cup water (you can adjust it for thickness)
These ingredients are enough to make a medium batch, around 1.5 cups.
However, if you want to make it for more people, just double the ingredients.
Let’s Talk about the Star Ingredient: Mexican Chocolate
Mexican chocolate is different from baking chocolate. It’s coarser, less sweet, and often has cinnamon or even nutmeg in it.
Because usually Mexicans love spicy food.
That’s why it works beautifully here.
Here’s what I’ve tried:
- Ibarra: It is sweet, gritty, cinnamon-heavy, and also melts well
- Taza: It is more modern, organic, stone-ground, and has a deep flavor
- Abuelita: It will give you a creamy and nostalgic flavor, a little sweeter
If any of the above-mentioned chocolates are not available, you can use dark chocolate (70%+), plus a pinch of cinnamon.
Besides this, you can also use unsweetened cocoa powder with 1 or 2 tablespoons of maple syrup and spices.
Also read: Keto Chocolate Bark with Peanut Butter Recipe
Step-by-Step Guide to Make Mexican Chocolate BBQ Sauce
Here is how I made this Mexican chocolate BBQ Sauce recipe at home.
Step 1: Sauté the Onion and Garlic
Firstly, you wanna take a saucepan and put that over a medium heat, and add oil and heat that too.
- After that, you wanna add chopped onions and cook them for 4-5 minutes until they get soft and translucent.
- Now, you want to add minced garlic and cook it for another 1 minute. But do not burn it. Just let it get fragrant.
Step 2: Add Tomato Paste and Spices
Now stir in your tomato paste.
They will give your sauce classic BBQ tang.
And then cook it for 2 to 3 minutes until it darkens.
After that, add your spices:
- Cumin
- Cinnamon
- Smoked paprika
- Chipotle powder
- A pinch of salt and pepper.
Let them toast for about 30 to 45 seconds, just enough to activate their aroma.
Step 3: Pour in Liquids and Simmer
Now pour the following ingredients:
- Apple cider vinegar,
- Worcestershire sauce,
- Brewed coffee
- Splash of water.
Stir it well to mix everything.
After that, while mixing, you want to add brown sugar or maple syrup, then crumble in your Mexican chocolate and stir until it melts completely.
Reduce the heat and let it simmer uncovered for 10 to 15 minutes until it thickens.
Also, keep stirring occasionally, especially near the end.
Step 4: Blend for Smoothness
This step is optional, but if you want a super smooth sauce, then I recommend that you blend it.
You can use an immersion blender directly in the pot, or let it cool and blend in a regular blender.
I personally like it semi-smooth with tiny bits of garlic and chili, but if you want a café-style slick BBQ sauce, you should definitely blend it.
Step 5: Taste and Adjust
Before you turn off the stove, you should taste and tweak.
Like, if you need more heat? Add chili.
Too thick? Consider adding some water or coffee.
Want it tangier? Add more vinegar.
Too smoky? Then you should balance it with a dash of honey or syrup.
Once done, you want to let it cool and then. Transfer it to a jar and store it in the fridge.
It will get even better the next day.
How to Use Mexican Chocolate BBQ Sauce
This barbecue sauce recipe is versatile; once you make it, you’ll keep finding new ways to use it.
- BBQ Chicken: You can slather it over grilled thighs, drumsticks, or wings.
- Grilled Veggies: try it especially with the eggplant, mushrooms, bell peppers, etc.
- Pulled Pork or Jackfruit: You can toss it with shredded meat or a vegan alternative.
- BBQ Tacos: Especially with shredded beef or tofu.
- Burgers: Spread it under cheese instead of ketchup
- Roasted Cauliflower: baste and roast till caramelized
- Tofu or Tempeh Skewers: You can brush them on during the last few minutes on the grill
Besides this, you can also use this Mexican chocolate BBQ sauce as a dip for fries or roasted sweet potatoes — it’s that good.
Also read: Rice Krispie Treats No Marshmallows No Peanut Butter Recipe
Healthy Twists (How to Make It Lighter)
If you want a healthier BBQ sauce while still keeping all the flavor and tweaks, then here are a few things:
- Swap brown sugar with maple syrup or coconut sugar
- Consider using low-sodium Worcestershire sauce
- You should replace part of the tomato paste with roasted red pepper puree
- Reduce the amount of chocolate, or use unsweetened cocoa powder
- You can completely avoid olive oil or skip oil and just sauté in water
- Add extra coffee or broth to thin it instead of water for more depth
All these changes will make your spicy Mexican chocolate sauce lighter and richer in flavour.
Variations You Can Try with This Sauce
After making this Mexican Chocolate BBQ Sauce recipe, I am sure you will like it.
So if you consider making it again, you can try some other variations too. Here are a few of them I like.
1. Mole-Inspired BBQ Sauce
If you want to take this closer to a mole flavor, add:
- A few raisins or prunes blended in
- Toasted sesame seeds
- A pinch of clove or nutmeg
- More dark chocolate and a little extra chili
This version will get deeper and more festive. You should try it, especially during winter or holidays.
2. Chipotle-Honey BBQ Sauce with Chocolate
Instead of using maple syrup, you can use honey and add more chipotle.
This version would be slightly spicy, smoky, and will have a hint of floral sweetness because of honey. It is great with grilled shrimp or chicken skewers.
3. Vegan Version Without Worcestershire
You can remove Worcestershire sauce and add:
- Soy sauce or tamari
- A splash of balsamic vinegar
- Optional: liquid smoke or even a few dashes of smoked paprika
Using them, you will get umami and depth, which is completely plant-based.
4. No-Chocolate Version
If you don’t want to include chocolate in this Mexican chocolate BBQ sauce recipe, you can increase the cocoa powder to 1.5 tablespoons and use more maple syrup.
Your sauce will still have an earthy tone, but without solid chocolate.
It is perfect if you want to keep it clean and don’t want to add sweetness from bars.
5. Spicy Fire Roasted BBQ Sauce
You can replace regular tomato paste with fire-roasted tomatoes (blended) and add fresh chopped jalapenos or dried and chopped powder.
Then let the sauce simmer for a long time for a deeper flavor.
Great with brisket or charred corn on the cob.
Storage & Shelf Life
Once you make it, you will have to cool it down completely, transfer it to a glass jar, and then store it in the fridge, and it will be okay for the next two weeks.
Besides this, you can also freeze it in ice cube trays and then store the cubes in a ziplock.
So next time, when you want BBQ flavors, you can just pop one out and heat it.
Especially if you are doing a big batch for meal preparation, this method will help you a lot.
Conclusion
It was my Mexican Chocolate BBQ Sauce recipe, which is smoky, spicy, deep, and layered with complex flavors.
It’s kind of a slow-burning song, which keeps getting better the longer it plays. So if you make it today, it will test better tomorrow.
However, I have personally tried this Mexican chocolate BBQ sauce, and I really like it.
It gives that richness which we don’t get from regular BBQ sauces.
One more thing, you can make it sweet, fiery, tangy, or thick — the sauce doesn’t care. Plus, it adapts to whatever you add on the grill, chicken, jackfruit, or a dipper, such as sweet potato fries.
Frequently Asked Questions (FAQs)
Here are a few questions and their answers regarding homemade Mexican chocolate BBQ sauce recipes.
Can I make this BBQ sauce without using any chocolate at all?
Yes, you can make this Mexican BBQ sauce without even using chocolate.
You have to use unsweetened cocoa powder instead; take around 1 to 1.5 tablespoons. Plus, you should also add maple syrup to balance it out.
Is this sauce too sweet for savory meats like brisket or steak?
No, not at all. The chocolate will only add richness, but it won’t turn the sauce too sugary.
If you are worried about that, you can reduce the sugar or the maple syrup a bit.
Or you can also add more vinegar or coffee to balance it.
The sauce is made for go-to bold meats like brisket, ribs, smoked wings, etc.
How long can I store this BBQ sauce, and can I freeze it?
If you keep this Mexican Chocolate BBQ Sauce in the fridge, it will be okay for the next 2 weeks.
But make sure you are using an airtight container or a frozen bottle.
Besides this, you can also freeze it in a small container or ice cube tray. Once you are done, you can pop out a cube whenever you want or a BBQ sauce.
Mexican Chocolate BBQ Sauce Recipe
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 small onion finely chopped
- 3 –4 garlic cloves minced
- ¼ cup tomato paste
- ½ cup apple cider vinegar
- ⅓ cup brown sugar or maple syrup
- 1 tbsp unsweetened cocoa powder
- 1 to 1.5 oz Mexican chocolate Ibarra, Taza, or Abuelita
- ¼ cup brewed coffee or espresso optional
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 –2 tsp chipotle powder or 1 chipotle in adobo sauce minced
- Salt and pepper to taste
- ½ to ¾ cup water adjust to desired thickness
Instructions
- Heat oil in a saucepan over medium heat. Add chopped onions and cook for 4–5 minutes until soft. Add garlic and sauté for 1 minute until fragrant.
- Stir in tomato paste and cook for 2–3 minutes until it darkens slightly.
- Add smoked paprika, cumin, cinnamon, chipotle, salt, and pepper. Let them toast for 30–45 seconds.
- Pour in apple cider vinegar, Worcestershire sauce, brewed coffee (optional), and a splash of water. Stir well.
- Add brown sugar or maple syrup and crumble in Mexican chocolate. Stir until fully melted.
- Reduce heat and simmer uncovered for 10–15 minutes until thick, stirring occasionally.
- (Optional) Blend for a smoother texture using immersion or regular blender.
- Taste and adjust flavors. Let cool before storing in a jar.
Notes
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.
