📝 About This Recipe
Mole Rojo is the crown jewel of Oaxacan festive cuisine, a complex symphony of over twenty ingredients that balances smoky heat with sweet undertones. This 'red mole' is celebrated for its deep, brick-red hue and its luxurious, velvety texture derived from a meticulous process of frying and grinding spices, nuts, and dried chilies. It is a labor of love that transforms humble pantry staples into a sophisticated sauce fit for the most important celebrations in Mexican culture.
🥗 Ingredients
The Chilies
- 6 pieces Ancho Chilies (stemmed and seeded)
- 4 pieces Guajillo Chilies (stemmed and seeded)
- 2 pieces Pasilla Chilies (stemmed and seeded)
Aromatics and Nuts
- 1/2 White Onion (roughly chopped)
- 4 pieces Garlic Cloves (unpeeled)
- 1/4 cup Raw Almonds (whole)
- 1/4 cup Shelled Peanuts (unsalted)
- 3 tablespoons Sesame Seeds (plus extra for garnish)
- 2 tablespoons Raisins
Spices and Thickeners
- 1 inch Cinnamon Stick (Mexican Canela preferred)
- 2 pieces Whole Cloves
- 4 pieces Whole Black Peppercorns
- 1/2 piece Plantain (ripe, sliced into rounds)
- 1 slice Bolillo Roll or White Bread (stale)
- 1.5 ounces Mexican Chocolate (chopped (like Ibarra or Abuelita))
Liquids and Base
- 6 cups Chicken Broth (low sodium, divided)
- 4 tablespoons Lard or Vegetable Oil (divided)
- 2 pieces Roma Tomatoes (roasted)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
In a large skillet over medium heat, toast the dried chilies (Ancho, Guajillo, Pasilla) for about 30-60 seconds per side until fragrant but not burnt. Place them in a bowl of hot water to soak for 20 minutes.
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2
In the same skillet, toast the sesame seeds until golden brown (about 2 minutes), then remove. Add the almonds and peanuts, toasting until lightly browned. Set aside.
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3
Char the onion slices, unpeeled garlic, and tomatoes in the dry skillet until blackened in spots. Peel the garlic once cooled.
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4
Heat 1 tablespoon of lard/oil and fry the plantain slices and the bread until golden brown. This provides the signature body and sweetness of the mole.
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5
Fry the raisins in the oil for 30 seconds until they plump up, then remove immediately.
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6
In a high-speed blender, combine the soaked chilies (discard soaking water), toasted nuts, sesame seeds, charred vegetables, plantain, bread, raisins, cinnamon, cloves, and peppercorns.
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7
Add 2 cups of chicken broth to the blender and process until the mixture is an extremely smooth, thick paste. You may need to do this in batches.
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8
Heat the remaining 3 tablespoons of lard/oil in a heavy-bottomed pot or 'cazuela' over medium-high heat. When shimmering, carefully pour in the chili paste (it will splatter!).
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9
Reduce heat to medium-low and 'fry' the paste, stirring constantly for 10 minutes. The color will deepen to a dark brick red.
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10
Slowly whisk in the remaining 4 cups of chicken broth and add the chopped Mexican chocolate.
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11
Simmer the sauce partially covered for 45-60 minutes, stirring occasionally to prevent the bottom from scorching. The mole is ready when a thin layer of oil rises to the surface.
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12
Season with salt to taste. The final consistency should be thick enough to coat the back of a spoon heavily.
💡 Chef's Tips
If the sauce feels grainy, pass it through a fine-mesh sieve after blending for that professional velvet texture. Always fry the paste in hot fat; this 'searing' step is essential for developing the deep, cooked-out flavor of the chilies. If the mole is too bitter, add an extra half-tablet of Mexican chocolate or a teaspoon of brown sugar to balance it. For the best flavor, make the mole a day in advance; the complex spices need time to 'marry' and mellow. Use Mexican Canela (soft Ceylon cinnamon) rather than Cassia, as it crumbles easily and provides a floral aroma.
🍽️ Serving Suggestions
Serve over poached chicken or roasted turkey for the most traditional presentation. Accompany with a side of fluffy Mexican red rice and warm corn tortillas. Garnish generously with toasted sesame seeds and thin rings of raw white onion. Pair with a cold Hibiscus (Jamaica) iced tea or a bold Mexican Zinfandel. Use leftovers to make 'Enmoladas'—corn tortillas folded over shredded chicken and smothered in sauce.