Mole Rojo

Mole rojo is a traditional Mexican sauce with a rich, complex flavor that comes from a blend of chilies, spices, and chocolate. This recipe will guide you through making this delicious sauce from scratch.

Mole Rojo

Ingredients

  • 4 dried ancho chilies
  • 3 dried guajillo chilies
  • 1/2 cup almonds
  • 1/4 cup raisins
  • 1/4 cup sesame seeds
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 3 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 2 tablespoons sugar
  • 2 ounces Mexican chocolate
  • Salt to taste

Instructions

  1. Remove the stems and seeds from the dried chilies, then toast them in a dry skillet over medium heat for 2-3 minutes.
  2. In the same skillet, toast the almonds, raisins, and sesame seeds until golden, then transfer to a blender.
  3. Add the toasted chilies, cloves, cinnamon, black pepper, and oregano to the blender.
  4. Heat the vegetable oil in a large pot over medium heat, then sauté the onion and garlic until soft.
  5. Add the blended chili mixture to the pot and cook for 5 minutes, stirring constantly.
  6. Stir in the broth, sugar, and chocolate. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  7. Use an immersion blender to blend the sauce until smooth. Season with salt to taste.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
3g
Fat
10g

Supplies

Large pot Skillet Blender Immersion blender

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the mole rojo over chicken, turkey, or enchiladas, and garnish with sesame seeds and fresh cilantro.

Tips & tricks

For a deeper flavor, toast the chilies and spices carefully without burning them.

Cost

$15