Mole Rojo
Mole rojo (literally “red mole”) is a rich, savory-sweet sauce that’s one of the classic varieties of Mexican mole. It’s typically made with a combination of toasted dried chiles (like ancho, guajillo, or pasilla), nuts or seeds for body, spices (such as cinnamon and cloves), and sometimes a touch of chocolate or dried fruits to add depth and sweetness.The result is a smooth, deep red sauce with a complex, layered flavor — smoky, slightly spicy, and beautifully balanced. It’s most often served over chicken, turkey, pork, or enchiladas and is a signature dish at celebrations and family meals.
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Ingredients
For the sauce
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile optional, for more depth
- 3 ripe tomatoes or 1 ½ cups canned tomatoes
- ½ small onion roughly chopped
- 2 cloves garlic peeled
- ¼ cup peanuts almonds, or pumpkin seeds
- 1 corn tortilla torn into pieces or a slice of day-old bread
- ½ teaspoon ground cinnamon
- 2 whole cloves or a pinch ground
- ½ teaspoon cumin seeds or ground cumin
- 2 tablespoons vegetable oil or lard
- 1–2 teaspoons sugar to taste
- Salt to taste
- 2–3 cups chicken broth or as needed for consistency
- 1 ounce dark Mexican chocolate or unsweetened dark chocolate plus a pinch of sugar
For serving:
- 4 pieces cooked chicken thighs or breasts
- Warm rice or tortillas
- Sesame seeds for garnish (optional)
Instructions
Prep the chiles
- Remove stems and seeds from the dried chiles. Toast them briefly in a dry pan over medium heat—just until fragrant, 10–15 seconds per side. Then soak them in hot water for about 20 minutes to soften.
Toast the flavor base
- In the same pan, lightly toast the nuts or seeds, then the tortilla or bread pieces until golden. Set aside.
Sauté the vegetables
- Add a little oil to the pan, and cook the onion, garlic, and tomatoes until softened and slightly caramelized.
Blend the sauce
- Drain the chiles, and in a blender combine them with the sautéed vegetables, toasted nuts/tortilla, cinnamon, cloves, cumin, chocolate, and about 1 ½ cups of broth. Blend until very smooth, adding more broth if needed.
Cook and season
- Heat 1 tablespoon of oil in a pot. Pour in the blended mixture carefully (it may splatter) and cook over medium heat for about 15–20 minutes, stirring often, until it thickens and the flavors meld. Add sugar and salt to taste, adjusting the consistency with more broth as needed.
Serve
- Spoon the mole over warm cooked chicken, sprinkle with sesame seeds, and serve alongside rice or tortillas.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 216kcal (11%)Carbohydrates: 31g (10%)Protein: 8g (16%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 3mg (1%)Sodium: 477mg (21%)Potassium: 828mg (24%)Fiber: 10g (42%)Sugar: 15g (17%)Vitamin A: 6965IU (139%)Vitamin C: 21mg (25%)Calcium: 74mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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