Molé Rojo

This recipe is from Sylvia at Feasting at Home and seems a little better than the original recipe down below.


Mole rojo
Molé Rojo

  • 1/2 cup veggie broth, chicken stock or water. More for thinning.
  • 15-ounce can tomato sauce (or diced tomatoes and juices)
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1/2 an onion- rough diced
  • 1–2 tablespoons soy sauce
  • 1–3 chipotle chilies in adobo sauce, plus 2 Tablespoon adobo sauce
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 teaspoon oregano- optional
  • 1/2 teaspoon cinnamon
  • pinch cloves (optional)
  • 1/2 tsp salt and pepper, more to taste
  • 4 tablespoons sesame tahini paste, peanut butter or almond butter
  • 2 ounces semi-sweet or bitter-sweet dark chocolate squares
  • Toasted sesame seeds


  1. Blend. Place all the ingredients (EXCEPT the chocolate, tahini paste and sesame seeds) in a blender. Blend until very smooth.
  2. Cook the Sauce. Place this blended Mole sauce in a medium pot, bring it to a simmer over medium heat, and cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in tahini sauce and chocolate until melted and combined.
  3. Taste, adjust salt and sweetness. Add 1-3 teaspoons of agave or maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat, a splash more soy sauce for depth (or salt, or a bouillon cube!)  Make sure you can taste a hint of cinnamon; if not add a little more.  You want a nice balance between salt, sweet, spicy, with depth.
  4. To loosen the sauce, add more stock or water until desired consistency.
  5. Use with chicken, enchiladas, beans,  and sprinkle with sesame seeds if desired.


20-Minute Mole Sauce

This recipe originated on Gimme Some Oven.

Mole sauce
Mole Sauce


  • 2 tablespoons oil
  • 1 cup diced white onion
  • 4 cloves garlic, peeled and minced
  • (optional) 1 jalapeño, cored and diced
  • 1/4 cup chili powder
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 1/2 cup chicken stock
  • 2 tablespoons smooth almond butter (or your preferred nut or seed butter)
  • 1 tablespoon tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon sea salt

What to do with them...

  1. Heat oil in a medium saucepan over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant.  Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed.  Continue sautéing for 1 more minute, stirring occasionally.
  2. Remove pan from heat.  Add chicken stock, and stir until combined.
  3. Use an immersion blender to puree the mixture until smooth.  Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful since warm liquids expand when they are blended.
  4. Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder, and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce is thickened.
  5. Reduce heat to medium-low, taste and season the sauce with more salt if needed.
  6. Serve warm or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.