Mole Rojo
Red Mole
A deep red everyday mole built from ancho and guajillo chiles thickened with peanuts, pumpkin and sesame seeds, and crushed María cookies, fried until small beads of oil rise to the surface — the traditional sign it's ready.
Mole Rojo
✦ Antes de Empezar
Before you cook
Does mole rojo contain peanuts?
Yes — 1/3 cup peanuts are blended into the base along with pumpkin and sesame seeds, so this isn't safe for peanut allergies without reformulating the recipe.
Ingredientes· 10View
The Chiles
- 8Dried Guajillo Chilesstems and seeds removed
- 4Dried Ancho Chilesstems and seeds removed
Nuts & Seeds
- 1/2 cupSesame Seedstoasted
- 1/4 cup eachRaw Pumpkin Seeds (Pepitas) & Almondstoasted
Aromatics & Spices
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoes
- 1/2 tsp seeds + 1 stickCoriander Seeds & Cinnamon Stick
Finish
- 6 cupsChicken Broth
- 4 tbspPork Lard or Vegetable Oil
- to tasteSalt
Instrucciones
6 pasosPrepara los chiles
Prepare the chiles
Toast and soak the chiles. Roast the tomatoes, onion, and garlic.
Tuesta las semillas
Toast the seeds
Toast the peanuts, pumpkin seeds, sesame seeds, cookies, cinnamon, and cloves separately.
Licúa y cuela
Blend and strain
Blend all the ingredients with 2 cups broth until smooth and strain.
Fríe la pasta
Fry the paste
Fry the paste in lard for 15 minutes, stirring until thick and dark red.
Cocina hasta espesar
Simmer until glossy
Add the remaining broth gradually. Simmer 25 to 30 minutes, until small beads of oil rise to the surface.
Añade la carne
Add the meat
Add the cooked meat and simmer 10 minutes. Adjust the salt and consistency.