Mole Rojo Sauce Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the raisins with dried cranberries for a sweeter flavor. The benefit of this substitution is that cranberries are slightly sweeter than raisins, adding a subtle sweetness to the sauce.
Substitute the peanut oil with olive oil for a healthier option. The benefit of this substitution is that olive oil is a healthier option than peanut oil, and the flavor it adds will still complement the other ingredients in the recipe.

Variations

Vegetarian Mole Rojo Sauce Replace the chicken stock with vegetable stock and omit the chocolate. Saute the garlic, almonds, and spices in 1 tablespoon of oil until fragrant. Add the pureed tomatillos, tomatoes, tomato paste, and sesame seeds. Simmer for 20-25 minutes, stirring constantly. Strain through a sieve. Serve warm.

Vegetarian Mole Verde Sauce Replace the chicken stock with vegetable stock and omit the chocolate. Saute the garlic, almonds, and spices in 1 tablespoon of oil until fragrant. Add the pureed tomatillos, jalapenos, cilantro, and sesame seeds. Simmer for 20-25 minutes, stirring constantly. Strain through a sieve. Serve warm.

Serve with

Mexican Rice: This dish is a great accompaniment to Mole Rojo Sauce as it provides a flavorful and starchy side to balance out the spicy and rich flavors of the sauce. Mexican Rice is a simple dish to make and can be cooked in just a few minutes. It is a great way to add a bit of color and flavor to your meal!

Frijoles Charros: Frijoles Charros is a traditional Mexican dish of pinto beans cooked with bacon, onions, and spices. This hearty side dish is a great complement to Mole Rojo Sauce as it provides a savory and smoky flavor to balance out the spiciness of the sauce. Frijoles Charros is also a great way to add protein to your meal!

FAQ

Q: How long should I sauté the almonds?

A: Sauté the almonds in 1 tablespoon of oil for about 15 minutes until they are browned.

Q: What is the best way to store almonds?

A: Almonds should be stored in an airtight container in a cool, dry place. If you plan to store them for a longer period of time, it is best to keep them in the refrigerator or freezer.

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Fun facts:

Mole Rojo is a traditional Mexican dish, said to have been created by a 16th century nun named Sor Andrea de la Asuncion. She used the ingredients she had on hand to create a sauce for an important guest visiting the convent.

Mole Rojo is often referred to as the national dish of Mexico, and is a favorite of celebrities such as Beyonce and Selena Gomez, who have both been known to enjoy the dish on occasion.