Red mole sauce recipe – no nuts or peanuts doesn’t mean sacrificing flavor! This rich and complex Mexican sauce combines dried chiles, roasted tomatoes, and aromatic spices for a deep, smoky, and slightly sweet taste. Without nuts or peanuts, it still delivers the perfect balance of heat and savory depth. Drizzle it over chicken, enchiladas, or rice and enjoy authentic mole flavor—worry-free!
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Mole has always been one of my favorite dishes in Mexican cuisine, but traditional recipes often include nuts or peanuts. I wanted a version without them—so I created this recipe!
In Mexico, we enjoy mole with rice, like my Red Mexican Rice recipe, or with tamales, like my Fluffy Vegetarian Beans and Cheese Tamales. It also pairs beautifully with chicken, pork, and shrimp.
Jump to:
- Why this Recipe works:
- Recipe Ingredients
- Ingredients Notes:
- How to Make Red Mole Sauce – No Nuts or Peanuts (Step by Step)
- Tips for success at Making this Red Mole Sauce recipe - no nuts or peanuts.
- Storage and Reheating
- Additions
- Substitutions
- FAQ- YOUR QUESTIONS ANSWERED.
- READY TO GET COOKING?
- You might also be interested in making this other recipe that pairs very well with this Red Mole Sauce:
- MORE RECIPES I THINK YOU'LL ALSO LOVE:
Why this Recipe works:
- No nuts or peanuts – Perfect for those with allergies or sensitivities, this mole keeps all the bold flavors without common allergens.
- Mild heat level – While traditional mole can be quite spicy, this version is balanced, making it easier to enjoy for those who prefer milder flavors.
- Light and easy to digest – Without nuts or peanuts, this mole is less heavy, making it a great option for those who want a flavorful sauce without feeling overly full.
Recipe Ingredients
You'll need the following ingredients to make this delicious Red Mole sauce recipe:
Ingredients Notes:
- Chiles Mulato, Pasilla, and Ancho - You can easily find them at any Mexican grocery store or online.
- Chile Mulato - This chile has a rich, smoky, and slightly sweet flavor with notes of dried fruit and chocolate. It’s similar to chile ancho but darker and more complex. If you can’t find it, you can substitute it with the same amount of chile ancho—but it’s definitely worth the extra effort to track down!
- Chicken broth – Whether homemade or store-bought, both work great in this recipe.
How to Make Red Mole Sauce – No Nuts or Peanuts (Step by Step)
Below is a quick step-by-step guide. For detailed instructions, check the recipe card below.
Step 1. Prepare the Chiles - Using a damp paper towel, wipe the dried chiles clean. Remove the stems and veins. Set the chile seeds aside in a small bowl for later use.
Step 2. Fill a medium saucepan with water and bring it to a boil. Once boiling, turn off the heat and set aside.
Step 3. Toast the Ingredients - Place a pan over medium heat. Add the dried chiles and toast them for about 1½ minutes per side until fragrant. Be careful not to burn them. Remove the chiles from the pan and set them aside. In the same pan, toast the reserved chile seeds, black peppercorns, and cloves for 1 minute, then remove them from the pan.
Step 4. Soak the Chiles - Place the toasted chiles into the saucepan with warm water. Ensure they are fully submerged. Let them soak for 20 minutes or until softened.
Step 5. Roast the Vegetables - Preheat your oven to broil (high heat). Line a baking tray with parchment paper and place the tomatillos, tomatoes, onion, and garlic (with the peel still on) on the tray. Broil for 5–7 minutes, or until the vegetables are nicely charred and softened.
Step 6. Char the Tortilla - If you have a gas stove, place the corn tortilla directly over a high flame. Char for 1 minute per side, until blackened in spots. If you don't have a gas stove, place the tortilla on the baking tray with the vegetables and broil until charred.
Step 7. Blend the Tomato Sauce - Peel the garlic. In a blender, add in the charred tortilla, roasted tomatillos, tomatoes, onion, garlic, 1 teaspoon of salt, and 1 cup of broth. Blend until smooth.
Step 8. Cook the Tomato Sauce - Heat oil in a medium pot over medium heat. Once the oil is warm, pour in the blended tomato sauce. Cook for 12–15 minutes, stirring occasionally, until the sauce thickens and darkens in color.
Step 9. Blend the Chiles - Drain the softened chiles. Blend the chiles with the remaining broth until completely smooth.
Step 10. Grind the Spices - Using a coffee grinder or a mortar and pestle, grind the toasted chile seeds, cinnamon stick, black peppercorn and whole cloves into a fine powder.
Step 11: Combine Everything - Once the tomato sauce has thickened, add the blended chiles, ground spices, sugar, and remaining salt. Stir well and let the sauce cook for 15 minutes, stirring occasionally, until it thickens further. Taste and adjust salt if needed.
Step 12. Serve & Enjoy! Your red mole sauce is ready! Serve it with rice, enchiladas, chicken, or your favorite dish.
Tips for success at Making this Red Mole Sauce recipe - no nuts or peanuts.
- Don’t Burn the Chiles—Toast Them Gently. Toasting the dried chiles brings out their deep, smoky flavor, but if they burn, the mole will taste bitter. Keep the heat at medium, turn the chiles frequently, and toast each side for about 1½ minutes. If they turn black or release a harsh smell, they’re burned—discard them and toast new ones carefully.
- Blend Until Completely Smooth. A good mole sauce should be silky and smooth. Since this recipe contains dried chiles, seeds, and tortillas, it needs to be blended thoroughly. A high-powered blender works best, but if using a standard blender, blend in batches for at least 1–2 minutes per batch. If the sauce still feels grainy, strain it through a fine-mesh sieve for a smoother consistency.
- Let the Flavors Develop—Don’t Rush It. Mole is all about layered flavors, and that takes time. Cooking the sauce for the full 15 minutes after adding the blended chiles allows the ingredients to meld together. If rushed, the flavors won’t be as deep or balanced. For even better results, let the mole rest for at least 30 minutes before serving—this helps the flavors fully develop. You can even let the mole rest overnight, the next day it'll taste even better!
- Taste and Adjust as You Go. Mole has a delicate balance of smoky, sweet, salty, and slightly bitter flavors. Hence, it's recommendable to taste at different stages. If it’s too spicy, add more broth. If it’s slightly bitter, a small pinch of sugar can help. If it lacks depth, adjust with a bit more salt or broth until the flavors are just right.
Storage and Reheating
Refrigeration:
Let the mole sauce cool completely before storing. Transfer it to an airtight container and refrigerate for up to 5 days. Since mole thickens as it sits, you may need to add a splash of broth or water when reheating to reach the desired consistency.
Freezing:
Mole sauce freezes very well, making it a great make-ahead option. Pour the cooled mole into a freezer-safe containeror a resealable zip-top bag. Label with the date and freeze for up to 3 months.
Reheating:
- From the fridge: Heat the mole in a saucepan over low to medium heat, stirring occasionally. If it’s too thick, add a few tablespoons of broth or water to loosen it up.
- From frozen: Thaw the mole in the refrigerator overnight, then reheat as above. If you need it quickly, place the frozen mole directly into a saucepan with a little broth and heat gently, stirring frequently until smooth and warmed through.
Additions
- Toasted Sesame Seeds (2 tablespoons) – Adding sesame seeds will bring a subtle nuttiness and extra depth to the sauce. Lightly toast them along with the chile seeds, black peppercorn, and whole cloves until golden before blending with the spices.
- Dark Chocolate (10g) – A small amount of chocolate can enhance the mole’s richness and balance its smoky and spicy notes. If using a chocolate bar, melt it into the sauce during the final simmering stage.
- Almond Butter or Sunflower Seed Butter (1 tablespoon) – Since this recipe avoids nuts and peanuts, adding a seed-based butter can mimic the creamy texture that nuts would typically provide in mole. Stir it in while simmering the sauce.
Substitutions
- Vegetable Broth instead of Chicken Broth – If making a vegetarian version, swap chicken broth for vegetable broth. It will still provide a rich, savory base while keeping the mole plant-based.
- Tostadas or Bread instead of Corn Tortillas – If you don’t have fresh corn tortillas, you can use crushed tostadas or a small piece of toasted bread as a thickener. They will blend seamlessly into the sauce.
- Grated Piloncillo (about 15g) instead of white or brown sugar. This will add a richer, slightly caramelized sweetness.
- Ancho Chiles instead of Mulato Chiles – If you can’t find mulato chiles, ancho chiles work as a substitute. While mulato chiles have a deeper, more chocolaty flavor, ancho chiles are slightly fruitier but still offer a similar mild heat and smokiness.
- Ground black pepper, ground cloves, cinnamon powder - Using whole cloves, black peppercorns, and cinnamon stick enhances the mole with a richer, deeper flavor. However, if you prefer to skip this step, you can substitute with ½ teaspoon of ground black pepper, ¼ teaspoon ground cloves, and ¼ teaspoon cinnamon powder.
FAQ- YOUR QUESTIONS ANSWERED.
Traditionally, many mole recipes include nuts and peanuts to add richness and depth of flavor. However, they are not essential. In this recipe, the combination of toasted chile seeds, corn tortillas, and a hint of cinnamon provides a similar complexity and body without using nuts or peanuts. The charred tortillas act as a natural thickener, while the toasted chile seeds and spices contribute warm, nutty undertones that balance the sauce beautifully.
Not all mole sauces contain chocolate, but some variations, like Mole Poblano, traditionally include it for added depth and a hint of sweetness. In this recipe, chocolate is optional—instead, sugar is used to balance the flavors. While not essential, adding a small amount of dark chocolate can introduce an extra layer of richness and complexity. If you prefer a more traditional mole flavor, feel free to stir in a bit of chocolate during the final simmering stage.
Red mole sauce is incredibly versatile! It pairs perfectly with rice like this Red Mexican Rice. You can also spoon it over savory tamales, such as this Beans and Cheese Tamales. It also pairs beautifully with chicken, pork, and shrimp. For a fun twist, try adding it to burritos to bring a bold, smoky flavor to your meal.
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Red Mole Sauce - no nuts or peanuts
Ingredients
- 50 grams dry mulato chiles
- 50 grams dry pasilla chiles
- 50 grams dry ancho chiles
- 1 teaspoon whole black peppercorns
- 3 whole cloves
- 200 grams tomatillos (husks removed)
- 250 grams tomatoes
- ¼ medium onion
- ½ head of garlic (cloves left unpeeled)
- 2 corn tortillas
- 2 teaspoons Salt
- 3 ½ cups chicken broth
- 3 tablespoons vegetable oil or lard
- ½ cinnamon stick
- 2 tablespoons white or brown sugar
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Instructions
- Prepare the chiles by wiping them clean with a damp paper towel to remove any dust. Remove the stems and veins from the dried mulato, pasilla, and ancho chiles. Set the chile seeds aside in a small bowl for later use.
- Fill a medium saucepan with water and bring it to a boil over high heat. Once boiling, turn off the heat and set the saucepan aside. This water will be used to soak the toasted chiles later.
- Place a dry pan or skillet over medium heat. Once warm, add the dried chiles in a single layer and toast them for about one and a half minutes per side, pressing them down slightly with tongs to ensure even toasting. The chiles should become fragrant and slightly darker in color. Be careful not to burn them, as this will make the mole bitter. Remove the toasted chiles and set them aside.
- In the same pan, add the reserved chile seeds, black peppercorns, and whole cloves. Toast them for one minute, stirring frequently to prevent burning. Once they are aromatic, remove them from the pan and set them aside.
- Place the toasted chiles into the saucepan with warm water, ensuring they are fully submerged. Let them soak for twenty minutes, or until softened and pliable. If necessary, place a small plate or lid on top to keep them submerged.
- Preheat the oven broiler to high. Line a baking tray with parchment paper and arrange the tomatillos, tomatoes, quartered onion, and unpeeled garlic cloves in a single layer. Place the tray under the broiler and roast for five to seven minutes, turning the ingredients halfway through, until they are charred in spots and softened. Once roasted, remove the tray from the oven and set it aside to cool slightly.
- If using a gas stove, place a corn tortilla directly over a high flame using tongs. Let it char for about one minute per side, until it develops blackened spots. Turn carefully to avoid burning. If you don't have a gas stove, place the tortilla on the baking tray with the vegetables and broil until evenly charred. Once done, remove and set aside.
- Once the roasted garlic has cooled slightly, peel off the skins. In a blender, combine the charred tortilla, roasted tomatillos, tomatoes, onion, and garlic. Add one teaspoon of salt and one cup of chicken broth. Blend on high speed until completely smooth, , scraping down the sides as needed.
- In a medium pot, heat three tablespoons of vegetable oil or lard over medium heat. Once hot, carefully pour in the blended tomato sauce. Stir and cook for twelve to fifteen minutes, stirring occasionally, until the sauce thickens and deepens in color. Reduce the heat if it starts to stick to the bottom of the pot.
- Drain the softened chiles, discarding the soaking water. Place the chiles into the blender along with the remaining chicken broth. Blend on high speed until completely smooth.
- Using a coffee grinder or mortar and pestle, grind the toasted chile seeds, cinnamon stick, black peppercorns, and whole cloves into a fine powder. This spice blend will add depth and warmth to the mole.
- Once the tomato sauce has thickened, pour in the blended chiles, then stir in the ground spice mixture, sugar, and remaining salt. Stir well to combine all the flavors. Reduce the heat to low and let the sauce simmer for fifteen minutes, stirring occasionally. The mole should become thick and velvety. Taste and adjust the seasoning, adding more salt or sugar if needed.
- The red mole sauce is now ready. Serve it warm over Mexican red rice, tamales, chicken, pork, or use it as a rich sauce for burritos and enchiladas. If making ahead, let it cool before storing. Enjoy!
Notes
- Adjusting spice level: If you prefer a milder mole, reduce the amount of chiles or do not use the chile seeds altogether. For a spicier sauce, add a small dried chile de árbol.
- Straining for a smoother sauce: If you want an ultra-smooth mole, strain the blended chile and tomato mixture through a fine-mesh sieve before adding it to the pot.
- Storing and freezing: Mole sauce thickens as it sits. If storing in the fridge, add a splash of broth or water when reheating. It also freezes well for up to three months—store in portions for easy use.
- Balancing flavors: Mole is all about harmony between smoky, sweet, and savory flavors. If the sauce tastes too bitter, add a pinch more sugar. If it's too sweet, balance it with a little extra salt. If it needs more depth, let it simmer a few minutes longer to let all ingredients meld well.
- Simplify the process - Using whole cloves, black peppercorns, and cinnamon stick enhances the mole with a richer, deeper flavor. However, if you prefer to skip this step, you can substitute with ½ teaspoon of ground black pepper, ¼ teaspoon ground cloves, and ¼ teaspoon cinnamon powder
Nutrition
You might also be interested in making this other recipe that pairs very well with this Red Mole Sauce:
- Red Mexican Rice recipe: this is a basic recipe of Mexican cuisine, but yet not so many people nail it. In this recipe, I'll point out great tips to always get it perfect!
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