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