Mole Rojo
Mole Rojo is one of my favorite sauces to make when I want something rich, bold, and comforting. This version balances the earthy spice of dried chiles with roasted aromatics, warm spices, and a touch of sweetness.
Equipment
- Blender
Ingredients
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 4-8 dried chile de árbol
- 1½ cups tomatillos, halved
- 1 white onion, quartered
- 5 garlic cloves
- 3 cups chicken broth
- ⅓ cup tomato paste
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp ground cinnamon
- 1 tsp cloves
- ¼ cup honey
- 2 tsp salt
- 3 tbsp butter
- ¼ cup lime juice
Instructions
- Preheat your oven broiler. Place the tomatillos, onion, and garlic cloves on a baking sheet. Broil for about 8–10 minutes or until charred and softened.
- In a dry skillet over medium heat, toast the dried chiles for 1–2 minutes per side until fragrant and slightly puffed. Be careful not to burn them or they’ll turn bitter.
- Place toasted chiles in a blender and cover with warm broth. Let them soak for 10–15 minutes until softened.
- Add the roasted tomatillos, onion, garlic, tomato paste, cumin, oregano, cinnamon, cloves, honey, salt, and 2 cups of the chicken broth to the blender. Blend until very smooth, adding more broth as needed for a pourable consistency.
- In a large saucepan, melt the butter over medium heat. Pour in the blended mole and simmer gently for 15–20 minutes, stirring often. Add the lime juice and any remaining broth as needed to loosen the sauce. Taste and adjust salt, sweetness, or heat as desired.