MolesHard

Pink Mole

Name: Pink Mole
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Cuisine: Mexican
Ingredients: 2 tbsp Olive oil; 2 cloves Garlic; 1 tbsp Sesame seeds; 3 Betabeles medianos; 1 cup Chicken stock; 1 raja Mexican cinnamon; 0.5 White onion; 4 Guajillo chillies; 2 Cloves; 3 Chicken breasts; 3 Pimientas negras; 100 g Piñones; 1 tsp Salt

4.0(1 rating)

95 min (45 prep + 50 cook) Hard 6 servings Querétaro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Beetroot and pine nut mole with guajillo chilli, Queretaro style.

Servings

Custom:

💰 Estimated cost: £18.87

£3.14 per person

* Approximate prices based on UK supermarkets

Ingredients

2 tbsp Olive oil£0.22find
2 cloves Garlic£0.08find
1 tbsp Sesame seeds£0.22find
3 Betabeles medianos£0.37find
1 cup Chicken stock£0.45find
1 raja Mexican cinnamon£0.24find
0.5 White onion£0.33find
4 Guajillo chillies£1.44find
2 Cloves£0.02find
3 Chicken breasts£10.49find
3 Pimientas negras£0.01find
100 g Piñones£4.99find
1 tsp Salt£0.01find

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About this recipe

Pink mole made with beetroot, pine nuts and guajillo chilli, from Queretaro. A contemporary mole with vibrant colour, delicate flavour and velvety texture.

History & Origin

Pink mole is one of the most innovative creations of contemporary Queretaro gastronomy, fusing the ancient mole tradition with unconventional ingredients like beetroot and pine nuts. The beetroot arrived from Spain during the colonial era, whilst pine nuts from the Mexican pinyon tree were gathered by the Chichimec peoples of the Queretaro semi-desert. The result is a striking pink sauce with a silky texture.

Estimated cost

£18.87

Total cost

£3.14

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

360

Calories

24g

Protein

22g

Carbohydrates

20g

Fat

Fibre

440mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the whole beetroot in water until tender (40 minutes). Peel and cut into pieces.
2
Toast the guajillo chillies on a dry comal and soak in hot water for 15 minutes. Toast the pine nuts in a dry frying pan until golden.
3
Blend the cooked beetroot with the soaked guajillo chillies, toasted pine nuts, garlic, onion, cinnamon, cloves, pepper and a little stock.
4
Strain the mixture and fry in a saucepan with olive oil over medium heat, stirring constantly. Cook for 15 minutes.
5
Adjust the consistency with chicken stock, season with salt and a touch of sugar if needed. It should be a silky sauce.
6
Serve over poached chicken breast or pork loin. Garnish with toasted pine nuts and sesame seeds.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.