Back to list

Best Easy Mole Rojo Recipe

Name: Best Easy Mole Rojo Recipe
Total time: 75 min
Yield: 120 g
Ingredients: ancho chiles, dried 3 pieces; guajillo chiles, dried 3 pieces; plum tomatoes 2 pieces; white onion 0.5 pieces; garlic cloves 2 cloves; raw almonds 0.25 cup; corn tortillas 1 pieces; chicken broth 2 cups; cooked shredded chicken 12 oz; vegetable oil 2 tbsp; ground cumin 1 tsp; ground cinnamon 0.5 tsp; dried oregano 1 tsp; kosher salt 1.5 tsp; black pepper 0.25 tsp; unsweetened cocoa powder 1 tbsp; sugar 1 tsp

A vibrant red mole sauce made from ancho and guajillo chiles with tomatoes and spices. This versatile family sauce delivers bold, warming flavor over chicken or pork with high protein.

Cook 75 min Difficulty NORMAL 180 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

ancho chiles, dried 3 pieces
guajillo chiles, dried 3 pieces
plum tomatoes 2 pieces
white onion 0.5 pieces
garlic cloves 2 cloves
raw almonds 0.25 cup
corn tortillas 1 pieces
chicken broth 2 cups
cooked shredded chicken 12 oz

Seasonings/Sauce

vegetable oil 2 tbsp
ground cumin 1 tsp
ground cinnamon 0.5 tsp
dried oregano 1 tsp
kosher salt 1.5 tsp
black pepper 0.25 tsp
unsweetened cocoa powder 1 tbsp
sugar 1 tsp

Nutrition summary

Carbohydrates 17 g 38%

Protein 12 g 27%

Fat 8 g 35%

Serving size 120g

Cooking steps

1

Remove stems and seeds from the ancho and guajillo chiles. Toast the chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, turning occasionally but not burning.
2

Transfer the toasted chiles to a bowl and cover them with hot water. Soak for 15 minutes until soft. Drain and set aside.
3

In the same skillet, add 1 tbsp oil. Sauté the chopped onion for 3 minutes over medium heat, then add the garlic and cook for another 1 minute. Add tomatoes and cook for 5 minutes, stirring, until softened.
4

Add almonds and torn tortilla to the skillet. Cook and stir for 2 minutes until almonds are lightly toasted.
5

Combine soaked chiles, sautéed vegetable mixture, almonds, tortilla, cumin, cinnamon, oregano, cocoa powder, sugar, salt, pepper, and 1 cup broth in a blender. Blend until completely smooth, scraping sides as needed.
6

Heat 1 tbsp oil in a saucepan over medium. Pour in the blended sauce. Simmer uncovered for 15 minutes, stirring frequently to prevent sticking and until color deepens.
7

Stir in the remaining 1 cup of broth. Add shredded chicken and simmer for another 10 minutes over low heat, stirring gently, until the chicken absorbs the mole flavor and the sauce thickens.

Personalized Q&A

Q. What are the core ingredients that define the flavor of Mole Rojo?

The bold flavor of Mole Rojo is anchored by dried ancho and guajillo chiles, which provide depth and warmth, along with tomatoes for bright acidity, raw almonds for a subtle richness, and a blend of cocoa powder, cumin, cinnamon, and oregano that create its iconic, complex taste.

Q. What is the most important cooking step for Mole Rojo’s authenticity?

Toasting the dried chiles and sautéing the vegetables are critical steps. Toasting the chiles over medium heat releases their essential oils and aroma, while sautéing onions and garlic builds a deep flavor base. Blending all ingredients until ultra-smooth ensures the traditional silky sauce.

Q. How can I prevent the mole sauce from sticking or burning during cooking?

Stirring the sauce frequently as it simmers, especially after blending and as it thickens, is key. Use low to medium heat and avoid rushing the reduction. This ensures even cooking, prevents scorching, and preserves the sauce’s smooth texture.

Q. How many calories and protein does each serving provide?

Each 120g serving of this Mole Rojo with chicken delivers about 180 kcal and 12g of protein. The balanced macronutrient profile is roughly 38% carbs, 27% protein, and 35% fat by calories, making it a high-protein choice.

Best Easy Mole Rojo Recipe

AI 영양사 앤디