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    Home » Recipes » Sauces

    Updated: Feb 8, 2025 · Published: Nov 12, 2020 by Cassie Waltman · This post may contain affiliate links · 1 Comment

    Simplified Mole Rojo

    click here to get straight to the recipe

    Take an hour to make this big batch of Simplified Mole Rojo and your tastebuds will thank you.  This sauce will immediately elevate roast chicken, enchiladas, quesadillas, burritos, and more, and freezes like a dream for plenty of future meals. Mole rojo has a smoldering spice level thanks to ancho and guajillo chiles, is sweetened with ripe plantains, and has a rich bittersweet note thanks to unsweetened chocolate.  If you’ve never made a mole before, start here and I bet it won’t be your last one!

    The prepared mole rojo is garnished with sesame seeds in a green bowl. It is surrounded by various dried chiles, pecans, oregano, chocolate, and a plantain.

    Mexican mole is a complex combination of flavors (often between 20 and 40 individual ingredients!) that can take days to complete for a very traditional sauce.  Mole recipes are highly regional, with different ingredients serving similar purposes across all recipes.  There are often chiles, aromatics, herbs, spices, nuts and seeds, sweeteners, and thickeners like plantain, tortillas, or bread all cooked together for a savory sauce.  There are also many different types of mole throughout Mexico, from mole rojo to mole verde, mole negro, mole amarillo, and my personal favorite for the name alone, mole manchamantel (which translates to “table cloth stainer” in English).

    This mole rojo has a pared down ingredient list and the preparation time is about one hour.  It will not be as nuanced as a traditional mole rojo, but the flavor is still rich, earthy, bitter, sweet, and plenty flavorful for a simplified prep.

    Mole is a terrific simmer sauce for preparing big batches of meal prep proteins like pork or chicken.  Try my Chile Colorado for another delicious option once you’ve enjoyed this mole rojo.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Equipment
    • Serving Suggestions
    • Make This Recipe Kid Friendly
    • Storage
    • Make Ahead Options
    • FAQ
    • More Simple Chicken Recipes with Big Flavor
    • Mexican-Inspired Flavor
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    The ingredients for the recipe are displayed on a plate over a tan background. Text boxes label the ingredients, including ancho chiles, unsweetened chocolate, plantain, pecans, cumin, brown sugar, onion, garlic, oregano, and guajillo chiles.
    • Ancho and Guajillo Chiles - Dried chiles are a staple in Mexican cuisine.  The ratio of chiles will affect the flavor of the final dish and this mole rojo has a generous amount of guajillo chiles that give it the brick red color and ancho chiles have a mild heat and fruity flavor. You can purchase dried chiles at a well-stocked supermarket or at your favorite Mexican market.
    • Onions and Garlic - These aromatics help build a flavourful base to the mole.
    • Plantain - Plantains are part of the huge group of bananas used for cooking rather than eating out of hand. Plantains are starchy and help build body and thickness in the mole rojo.  Plantains will darken as they ripen, just like a dessert banana. I like to use a plantain that is yellow with black patches in this recipe.
    • Pecans - Once simmered, the pecans add a buttery richness to the mole along with some bitter flavor.  Use pecan pieces or halves here.
    • Unsweetened Chocolate - If you can find Abuelita or Ibarra brands of mexican bittersweet chocolate, use them in this recipe!  Often, I use Baker’s unsweetened baking chocolate, which can be found in most supermarkets.
    • Oregano - Use fresh oregano if you have it on hand, stripping the leaves from the stems before adding them to the simmering mixture.  You can also use dried oregano leaves, about 1 teaspoon is a comparable amount to 1tablespoon of fresh leaves.
    • Cumin - Cumin adds a smoky and earthy flavor to the mole.  
    • Brown Sugar - Depending on the sweetness of the plantain you use, a bit of brown sugar can help balance out the bitter notes in the mole rojo.  Start with the amount called for in the recipe and adjust it as needed once you blend the sauce.
    • Sesame Seeds - Sesame is a common ingredient in mole, but also a perfect garnish for your plate!

    Instructions

    Gather a large sauce pan (at least 2 ½ quart capacity), a skillet, and a blender to help make a smooth and tasty mole rojo!

    Dried ancho and guajillo peppers are toasted in a dry cast iron skillet.

    In a dry skillet (cast iron works well here), toast the dried chiles over medium heat until they are fragrant with fruity and bittersweet aromas.  This takes between 2-4 minutes, but keep an eye on them and flip them a few times so that they don’t burn. Transfer the chiles to a bowl to cool.

    Pecan halves are toasted in a dry cast iron skillet.

    Use the same skillet to toast the pecans until they are a deep golden brown and fragrant.  Transfer them directly to your saucepan to cool.

    A plantain is sliced in half, the peel is removed, and the halves are cut into 1-inch pieces.

    While the chiles cool, slice up the plantain by cutting off the two ends.  Then slice the plantain lengthwise down the center.  Peel away the skin and slice the halves of fruit in 1-inch pieces.  The more ripe the plantain, the easier it will be to remove the skin.

    The toasted chiles are torn open and the seeds and stems are removed.

    Use your hands to remove the stem from the chiles.  Then open them lengthwise (the toasting will make them more pliable) and remove the seeds.  If you might be sensitive to the spice in the seeds and dried membranes, wash your hands well after handling the chiles.  Discard the stems and seeds.

    The dried chiles, garlic, plantain, onion, and pecans are added to a saucepan.

    Add the chiles, garlic, onion, and plantain pieces to the pecans in the sauce pan.  Cover everything with five cups of chicken stock.  Bring the mixture to a boil and then reduce the heat to maintain a simmer.

    The simmered chiles, plantain, pecans, and aromatics are softened and the stock has taken on a reddish-orange color.

    Simmer the mixture for 25 minutes, until the chiles are plumped and softened, the pecans are soft, and the plantains and aromatics are tender.

    Chocolate, oregano, salt, sugar, and cumin are added to the simmered chile mixture.

    Add the chocolate, oregano, cumin, brown sugar, and salt to the saucepan. Turn the heat down to the lowest simmer and cook, stirring frequently, for 10 minutes.

    The sauce is blended until smooth with a towel draped over the top of the blender to allow steam to escape.

    Pour the mixture into the pitcher of a blender.  Either remove the center portion of the blender top or remove the top of the blender altogether so that you can place a clean kitchen town over the top.  Blend until the sauce is very smooth.  The towel will allow heat to escape without causing the top to pop off, but you should still use caution to ensure very hot liquid doesn’t go flying.

    The blended sauce is smooth and a dark brick red color in the blender.

    The blended mole rojo will be smooth, thick, and a deep brick red.  Taste the sauce for balance and adjust the salt or brown sugar as needed.

    Substitutions and Variations

    The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

    • Make a Vegetarian Version - Substitute vegetable broth or stock in place of the chicken stock for a vegetarian mole rojo.
    • Increase the Spice - Keep some of the seeds from the dried chiles intact when preparing them for an extra layer of heat to the mole.   You can also add ¼ to ½ teaspoon of ground cayenne pepper to the simmering mixture.
    • Swap the Pecans - You can use peanuts or almonds in place of the pecans.

    Equipment

    It helps to have a high-capacity and high power blender to get the smoothest mole.  If you have a smaller blender, work in two or three batches to get a smooth mole.  You can also strain the simmered ingredients (keep the liquid!) and add the solids to the bowl of a food processor to puree them.  Add the pureed solids back to the simmering liquid and stir everything together.  I find it difficult to work with hot mixtures in a food processor bowl, so please use caution if this is your only option.  Finally, an immersion (stick) blender can be used to process the sauce, but you won’t likely get as smooth a mole.

    Serving Suggestions

    Mole rojo is a simmering sauce that can be used in so many ways. Start with slow cooking some chicken thighs in the sauce. Shred the meat for tacos, burritos, tostadas, quesadillas, or rice bowls. Extra sauce can be layered with tortillas, beans, green chiles, and jack cheese for some really special enchiladas. Simple roast chicken thighs (skin on is extra special) can be smothered with the sauce and served alongside beans and rice with a garnish of sesame seeds. Follow the directions in this Chicken Thighs recipe for guidance in cooking the chicken. 

    The mole rojo is served over chicken and garnished with sesame seeds on a plate along with warm tortillas, rice, and black beans.

    I love to re-create an all-time favorite burrito from San Francisco favorite Papalote! Grill up some extra firm tofu and then put it in a super burrito with the mole sauce, black beans, rice, jack cheese, sour cream, avocados, and salsa.

    Mole rojo is also a great way to use up leftovers after Thanksgiving, too!  Check out this post for 20 ideas for what to make with leftover turkey.

    Make This Recipe Kid Friendly

    When tasting the blended mole for balanced flavors, I tend to add an additional tablespoon of brown sugar to really temper the bitter notes from the chiles and chocolate if I want the kids to enjoy it.  Their favorite way to eat mole rojo is with finely shredded chicken in a quesadilla.

    Storage

    Store the mole rojo in an airtight container in the refrigerator for up to three days.  When you reheat it, you may need to stir in a couple of spoonfuls of water to get the consistency right. The chiles in the sauce will stain any plastic, so deli containers or glass are your best options here.   This recipe makes about two quarts of sauce and it freezes very well.  I divide the batch into three containers and can make three separate meals from this one recipe.  To thaw the frozen sauce, transfer it to the refrigerator for about 24 hours before you intend to use it.

    Make Ahead Options

    Because it does take a bit of time to prepare the mole rojo, make the sauce on the weekend and use it during the week for dinners in a hurry.

    FAQ

    Is mole rojo spicy?

    As written, the recipe is not spicy but does have a low-level heat that is more flavorful than in-your-face hot.

    What do you eat with mole rojo?

    Mole rojo can be served with chicken, turkey, pork, vegetables like squash or sweet potatoes, grilled firm tofu, as a filling for tamales, quesadillas, or burritos, or even with a simple plate of beans and rice.

    What are some traditional ingredients in mole?

    Mole ingredients vary greatly from region to region and with the different varieties.  Moles can contain dried or fresh chiles, fruits, vegetables, seeds or nuts, broth or stock, herbs, spices, tortillas, bread, masa, and more.  This simplified mole rojo contains a dozen ingredients that are easy to source in your well-stocked supermarket.

    More Simple Chicken Recipes with Big Flavor

    Mole rojo transforms ho-hum chicken thighs into something really special.  Try any of the recipes below for more ways to serve chicken dinners with bold sauces:

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    • The finished chicken pomodoro is served on an oval platter and garnished with a large basil leaf in this close up detailed image.
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    Mexican-Inspired Flavor

    Check out the recipes below for recipes with fresh ingredients, bold Mexican-inspired flavors, and family-friendly prep:

    • Baja Shrimp Cocktail
    • Sheet Pan Chicken Fajitas
    • Chile Rellenos Casserole
    • A rocks glass with a salted rim holds a red liquid and is garnished with a sliced strawberry and a slice of jalapeno. In fornt of the glass are two fresh strawberries, a sliced lime, and a fresh jalapeno.
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    Try It and Share

    I hope you try this Simplified Mole Rojo and enjoy the recipe as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    The prepared mole rojo is garnished with sesame seeds in a green bowl. It is surrounded by various dried chiles, pecans, oregano, chocolate, and a plantain.

    Simplified Mole Rojo

    Cassie Waltman
    Simplified Mole Rojo is a rich sauce flavored with dried ancho and guajillo chiles, plantain, pecans, chocolate, and more for a special meal.
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Mexican
    Servings 16
    Calories 128 kcal

    Ingredients
      

    • 5 ancho chiles
    • 5 guajillo chiles
    • 3 cloves garlic (peeled)
    • ½ yellow onion (cut in quarters or large chunks)
    • 5 cups chicken stock (or vegetable stock)
    • 1 cup plantain (sliced, from about one yellow-to-black plantain (150g))
    • ½ cup pecan halves or pieces (60g)
    • 2 oz unsweetened baking chocolate
    • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
    • 2 tablespoon brown sugar (add more to taste, depending on the sweetness of the plantains)
    • 1 teaspoon cumin (ground)
    • 1½ teaspoon kosher salt (or to taste)
    • sesame seeds (to garnish)

    Instructions
     

    • In a dry skillet or cast iron pan, toast the chiles over medium heat until they are fragrant with a smoky and bittersweet aroma. The chiles will become more pliant and flexible as they toast, take care not to turn away as they will burn easily.
    • Remove the chiles from the pan into a bowl to cool.
    • Use the same pan to toast the pecans until deeply golden brown and fragrant. Transfer the pecans to a large (at least 2 ½ quart capacity) sauce pan to cool.
    • Remove the stems and seeds from the chiles. Wear gloves or wash hands immediately after handling the chiles if you might be sensitive to the spice. Discard the stems and seeds.
    • Add the chiles, garlic, onion, and plantain to the pecans in the sauce pan. Cover everything with the chicken stock.
    • Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
    • Turn heat down to lowest setting and add chocolate, oregano, salt, sugar, and cumin. Stir frequently and cook for 10 minutes.
    • Remove the mixture from the heat and transfer it to a blender. Blend until smooth. Take care to allow the steam to release by replacing the lid of the blender with a clean kitchen towel. Taste and adjust salt or sugar, if needed.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 128kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 338mgPotassium: 408mgFiber: 5gSugar: 10gVitamin A: 3303IUVitamin C: 6mgCalcium: 23mgIron: 2mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

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    Reader Interactions

    Comments

    1. Cassie Waltman says

      February 08, 2025 at 5:02 pm

      5 stars
      This mole rojo makes the best chicken in the slow cooker for burritos, nachos, and quesadillas, but my favorite way to enjoy it is spooned over baked chicken alongside beans and rice.

      Reply

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    Copyright © 2025 Plan. Eat. Post. Repeat.

    The prepared mole rojo is garnished with sesame seeds in a green bowl. It is surrounded by various dried chiles, pecans, oregano, chocolate, and a plantain. A text box at the bottom of the image contains the words, "simplified mole rojo" and "plan. eat. post. repeat"
    The mole rojo is served over chicken and garnished with sesame seeds on a plate along with warm tortillas, rice, and black beans.

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