MolesMedium

Red Mole

Name: Red Mole
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 10 Guajillo chilli; 4 Ancho chilli; 3 Chilli de árbol; 1 White onion; 2 tbsp Sesame seeds; 3 tbsp Almond; 1 Cinnamon stick; 2 Cloves; 0.25 tsp Cumin; 3 cups Chicken stock; 4 Garlic clove; 5 Tomato; 3 tbsp Lard; 0.5 tsp Dried oregano; 4 Allspice berries; 1.5 kilogramos Chicken pieces; 1 to taste Salt; 2 tbsp Raisins; 1 Corn tortilla

100 min (40 prep + 60 cook) Medium 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

A guajillo and ancho chilli mole with spices, served over chicken.

About this recipe

Mole rojo is a traditional Mexican sauce with an intense reddish colour, made primarily from guajillo and ancho chillies. Less complex than mole poblano but equally delicious, it is served over chicken or pork and is an everyday dish in states such as Oaxaca, Puebla and Guerrero.

History & Origin

Mole rojo is the most accessible and everyday version of the great family of Mexican moles, prepared in homes throughout the country without the extreme complexity of mole poblano or the Oaxacan black mole. Its origins are intertwined with the tradition of pre-Hispanic red salsas, enriched during the colonial period with Old World spices such as cinnamon, clove and black pepper. In Oaxaca it is one of the seven traditional moles and is known as 'coloradito' when chocolate is added, creating a characteristic sweet nuance. Unlike the celebration moles, mole rojo is a Sunday family dish, prepared by grandmothers whilst the entire house fills with its comforting aroma. It is served over chicken with toasted sesame seeds, rice and freshly made tortillas, and in many families the recipe is passed down orally without exact measurements, trusting in the inherited culinary instinct.

Estimated cost

£16.13

Total cost

£2.01

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

32g

Protein

44g

Carbohydrates

25g

Fat

Fibre

880mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the chicken in water with onion, garlic and salt for 35 minutes. Reserve the stock and chicken pieces.
2
Devein the guajillo, ancho and árbol chillies. Toast on a dry comal over medium heat for 30 seconds on each side. Soak in hot water for 20 minutes.
💡 Chillies de árbol are very hot — adjust the quantity to your taste.
3
On the comal, toast the sesame seeds, almonds and raisins separately until lightly golden, 2–3 minutes each.
4
Dry-roast the tomatoes, onion and garlic on the comal for 10 minutes.
💡 The dough is ready when it passes the windowpane test: stretch a small piece thin enough to see light through without it tearing.
5
Blend the chillies with the tomatoes, onion, garlic, almonds, sesame seeds, raisins, fried tortilla and the spices (cinnamon, allspice, cloves, cumin) with 2 cups of stock until smooth. Strain.
6
Heat the lard in a saucepan over medium-high heat. Pour in the strained sauce and fry, stirring constantly, for 10 minutes until it darkens.
7
Add 1 more cup of stock and cook over low heat for 30 minutes until it thickens and releases fat around the edges.
8
Add the chicken pieces and cook for a further 15 minutes. Adjust the salt.
9
Serve the chicken bathed in mole rojo, sprinkled with sesame seeds. Accompany with rice and tortillas.
💡 The peanuts must be completely cool and very dry. Warm nuts will release their oils and make a paste rather than a powder.