Red Mole Sauce - no nuts or peanuts

Red Mole Sauce - no nuts or peanuts

A bold and flavorful red mole sauce with deep smoky notes, perfect for elevating your favorite Mexican dishes—no nuts or peanuts needed!

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Course: mexican dishes, sauce

Cuisine: latin american, Mexican

Keyword: chiles, mole, sauces

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 313kcal

Author: Ana Jimenez

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

Metric - Us Customary

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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

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