Red Mexican Mole Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Red Mexican Mole Sauce is a rich and flavorful recipe that brings together the traditional flavors of Mexico. This sauce is known for its deep red color and complex taste, combining a variety of ingredients such as chili peppers, chocolate, spices, and nuts. It is a versatile sauce that can be used to enhance the flavors of meats, vegetables, or even as a dip. Whether you're looking to spice up your tacos, enchiladas, or simply want to add some Mexican flair to your dishes, this Red Mexican Mole Sauce recipe is a must-try.

Keywords: Mexican, mole sauce, flavor, versatile, traditional

Red mexican mole sauce recipe details

Red mexican mole sauce recipe, recipe Rating: 4.6
Number of votes:108

Are you in your kitchen? Or are you a caballero, stopping at a small Mexican town for lunch? You won’t know for sure when you put this authentic Mexican sauce on chicken or pork.
Ready in: 1 hour 20 mins

Ingredients

Makes: 4 cups

• 6 dried ancho chiles, split, seeds and stems removed
• 4 dried guajillo chiles, split, seeds and stems removed
• 3 large tomatoes
• 4 garlic cloves, skins on
• 1 ounce chopped Mexican chocolate
• 2 tablespoons almonds
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 3 1/2 cups chicken broth
• 1/2 teaspoon salt

Preparation method

Prep: 10 mins | Cook: 40 mins | Extra time: 30 mins, soaking

1. Set a cast-iron skillet over medium heat and allow to come to temperature. Place chiles on the hot griddle and cook for 1 minute, flipping midway through cooking time, to char. Hold down to the heat with the spatula. Set in a bowl and pour hot water over the peppers; let stand for 30 minutes.
2. Char the tomatoes and garlic cloves the same way, but after charring, peel and pulse together in a food processor. Add chiles, chocolate, almonds, oregano, cumin, cinnamon, pepper, and 2 cups broth. Pulse again until smooth.
3. Strain the sauce through a wire mesh colander into a Dutch oven and add 1 1/2 cups broth. Set Dutch oven over medium heat. When sauce boils, turn heat down to medium-low and simmer for 30 minutes.
4. Salt to taste and serve with chicken or pork.