Mole Rojo Sauce

Prep Time
Cook Time
1h 20m
Ready In

"This recipe came from my DD's culinary school learning packet. I have rewritten the instructions and added approximate times, as I haven't made this yet."

Original recipe yields 5 servings


  • Serving Size: 1 (903.6 g)
  • Calories 588.4
  • Total Fat - 39.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 34 mg
  • Sodium - 3021.9 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 6.8 g
  • Sugars - 17.8 g
  • Protein - 14.9 g
  • Calcium - 367.3 mg
  • Iron - 6.2 mg
  • Vitamin C - 63.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

If chilies are dried, then simmer them in water until they rehydrate and are soft.

Step 2

Soak raisins in warm water until soft, and afterwards, discard water.

Step 3

Husk tomatillos. Broil tomatillos and tomatoes in broiler until browned about 10 minutes turning them over midway.

Step 4

Saute almonds in 1 tablespoon oil until browned about 15 minutes.

Step 5

In a food processor, blend tomatillos, tomatoes, tomato paste, sesame seeds, almonds form a paste.

Step 6

Add stock, and blend with chilies, raisins, garlic, spices until smooth.

Step 7

Melt chocolate in a double boiler and blend into the puree.

Step 8

Heat remaining oil in a sauce pan and refry the pureed mixture, stirring constantly for 20-25 minutes.

Step 9

Strain through a sieve. Serve warm.

Tips & Variations

No special items needed.

2 Reviews


Fantastic! I pan fried some boneless chicken thighs and cover them with the sauce; simmer for a little and...heaven.


review by:
(30 Aug 2014)


I made up a batch of this sauce to have over some homemade beef and bean enchiladas and the sauce was such a great one poured over the enchiladas. It was packed full of many layers of flavor and made for a very delicious meal indeed! Thanks Deb for posting this for us to try! Linda


(24 Jan 2013)