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Best Easy Mole Rosa Recipe

Name: Best Easy Mole Rosa Recipe
Total time: 55 min
Yield: 135 g
Ingredients: beets 2 pieces; pine nuts 0.5 cup; white onion 1 cup; garlic 3 cloves; dried guajillo chiles 2 pieces; dried ancho chiles 1 piece; corn tortilla 2 pieces; vegetable oil 3 tbsp; kosher salt 1 tsp; ground cinnamon 0.5 tsp; white pepper 0.25 tsp; sugar 1 tsp; vegetable broth 3 cups

A stunning pink mole made with beets, pine nuts, and dried chiles. This modern, visually striking family dish showcases contemporary Mexican cuisine's creative evolution of traditional moles.

Cook 55 min Difficulty NORMAL 310 kcal

#vegetarian #mediterranean #diabetic friendly #DASH

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Ingredients

Main ingredients

beets 2 pieces
pine nuts 0.5 cup
white onion 1 cup
garlic 3 cloves
dried guajillo chiles 2 pieces
dried ancho chiles 1 piece
corn tortilla 2 pieces

Seasonings/Sauce

vegetable oil 3 tbsp
kosher salt 1 tsp
ground cinnamon 0.5 tsp
white pepper 0.25 tsp
sugar 1 tsp
vegetable broth 3 cups

Nutrition summary

Carbohydrates 32 g 41%

Protein 7 g 9%

Fat 18 g 50%

Serving size 135g

Cooking steps

1

Roast the beets: Preheat the oven to 400°F. Wrap beets in foil and roast for 50 minutes, or until fork tender. Cool, then peel and coarsely chop.
2

Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2 minutes per side until fragrant, then soak in hot broth for 20 minutes.
3

Sauté aromatics: In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add onion and garlic; cook for 6 minutes until onions start to become golden and soft.
4

Blend: Combine roasted beets, soaked chiles, sautéed onion-garlic, pine nuts, tortillas, cinnamon, white pepper, sugar, salt, and remaining oil in a blender. Pour in vegetable broth and blend for at least 2 minutes until completely smooth and creamy.
5

Simmer: Pour purée into a saucepan. Simmer gently over medium-low heat for 15 minutes, stirring regularly to avoid sticking. Adjust seasoning if needed before serving; the mole should be thick and velvety with a vibrant pink hue.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Mole Rosa Recipe?

Beets are the star ingredient, providing both the distinctive pink color and a natural sweetness that balances the robust flavors of pine nuts and dried chiles. Pine nuts lend a creamy texture and richness, while the dried guajillo and ancho chiles give the mole depth, subtle heat, and a classic mole complexity.

Q. How should the chiles be properly prepared to maximize flavor?

For best results, toast the dried guajillo and ancho chiles briefly in a dry skillet over medium heat to release their aromatic oils. Then soak them in hot vegetable broth to soften before blending. This step ensures your sauce has deep, layered chile flavors without bitterness.

Q. What’s the secret to achieving a smooth, velvety mole texture?

Blend the cooked and soaked ingredients thoroughly—at least 2 minutes—using all the vegetable broth. Straining the sauce or blending until silky helps avoid graininess. Simmering over medium-low heat with regular stirring finishes the sauce and prevents burning or sticking, resulting in a lush, creamy mole.

Q. How many calories and what is the macronutrient ratio per serving?

Each 135g serving delivers about 310 kcal, with carbohydrates providing 41% of calories (32g), protein 9% (7g), and fat 50% (18g). This balance keeps the mole moderately high in healthy fats, with a vegetarian-friendly protein boost and sensible carb content.

Q. Why is this recipe tagged vegetarian, Mediterranean, diabetic friendly, and DASH?

The recipe uses only plant-based ingredients, qualifying as vegetarian. Pine nuts, beets, and olive oil traits align with Mediterranean cuisine. With 32g carbs and modest sugar, it’s suitable for diabetic-friendly diets. DASH is satisfied by vegetable-based ingredients, low sodium, and avoidance of processed foods.

Best Easy Mole Rosa Recipe

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