Quick Summary: Smoky, gently spicy mole rojo without a day of roasting and grinding chiles. Chicken legs bake in a sauce made from my mole spice blend, peanut butter, and broth, and it comes remarkably close to the moles I’ve brought home from Oaxaca. Includes my mole spice blend recipe, how mole rojo compares to mole negro and mole poblano, and how to make it without chocolate. Prep: 15 min | Cook: 1 hr | Serves: 4
Jump to: RECIPE | What is Mole Rojo? | Key Ingredients | Mole Rojo vs Mole Poblano | Mole Spice Blend Compared to Scratch | Mole Blend Recipe | Other Ways to Use Mole Blend | FAQ
A traditional mole rojo requires roasting and peeling fresh peppers, toasting and rehydrating dried peppers, grinding nuts and seeds, and simmering everything together.
It’s a labor of love, and the results are extraordinary. It also leaves my kitchen in chaos and takes most of a day.
This version uses a fresh mole spice blend that I developed at Heathglen Farm and sell at the St. Paul Farmers market. The ingredients and amounts of my signature spice blend are in the recipe below.
The blend includes smoked chile peppers, cocoa powder, and the warming spices that define mole. Combining this spice blend with peanut butter (for the nut richness) and chicken broth, produces a sauce remarkably close to the traditional version.
I’ve tested this against moles I brought back from Oaxaca and against moles I’ve made from scratch. The spice blend version isn’t identical, but it’s close enough for a weeknight dinner, and infinitely more practical.
The smoked chile peppers in this blend are ones I grow and dry at Heathglen Farm. For a breakdown of each pepper’s heat level and flavor, see my guide to chile peppers in traditional Mexican cooking.
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What Is Mole Rojo?
Mole rojo is one of the seven traditional moles of Oaxaca, Mexico. It’s a red sauce made from dried chile peppers (typically ancho, pasilla, and guajillo), ground nuts or seeds, spices, and a small amount of chocolate. The flavor is complex: gently spicy, slightly sweet, with earthy depth from the chiles.
Mole rojo is traditionally served over chicken or pork, often for celebrations and special occasions. The traditional sauce takes hours to prepare properly, which is why it’s reserved for times when the effort is worthwhile.
The color comes primarily from the dried red chiles. The chocolate is supporting, not dominant. If someone says “mole tastes like chocolate sauce,” they haven’t had a quality traditional mole rojo.
Mole Rojo vs Mole Poblano
Mole rojo and mole poblano are both red, chile-based moles from different states. Mole rojo is one of Oaxaca’s seven classic moles and gets most of its color and flavor from red chiles, with only a little chocolate. Mole poblano comes from Puebla and is darker and sweeter, with more chocolate.
The basic ingredient distinction is:
- Mole rojo is from Oaxaca, one of the seven traditional Oaxacan moles. It uses less chocolate and relies heavily on dried red chiles for color and flavor.
- Mole poblano is from Puebla (hence “poblano”). It typically uses more chocolate and has a darker color. This is what most Americans think of as “mole.”
Mole Rojo and Mole Poblano use many of the same ingredients, but the type and amount of chiles used will also vary. Several kinds of dried red chiles can be used in either dish, like pasilla, guajillo and ancho.
In truth, moles vary from village to village, and from cook to cook. Someone outside of Puebla may prefer to call their dark mole (with chocolate) Negro, just because they are not Poblano.
For all seven, see my guide to the Oaxacan moles and the chile peppers in each one, from traditional methods to easier versions.
Key Ingredients of Mole Rojo
The ingredients in a mole rojo typically include:
- onion
- garlic
- dried chile peppers, commonly ancho and pasilla, sometimes guajillo
- tomatoes
- ground nuts or sesame seeds
- toasted bread
- spices
- oil
- sugar
- a small amount of chocolate (sometimes)
These ingredients are then mixed with water or chicken broth before being heated and boiled into a sauce.
Mole rojo is deep red in color, usually medium spicy, and with a texture between a paste and a sauce.
Can You Make Mole Without Chocolate?
Yes. Chocolate plays a supporting role in mole rojo, and several of Oaxaca’s seven moles don’t use chocolate at all. Mole amarillo, mole verde, and chichilo are made without chocolate, and so is pipián, the pumpkin seed sauce in my chicken pipián verde.
For this mole rojo, the only chocolate is the cocoa powder in the spice blend. If you mix the blend yourself, and don’t want the chocolate flavor, leave the cocoa out. The sauce stays red and savory, just a little less deep. A pinch more cinnamon helps round it out.
Can a Spice Blend Compare to Scratch?
To a degree, but ultimately it depends on the blend.
A fresh spice blend made with quality dried chiles, properly toasted and ground, can rival scratch mole. The key is freshness. A spice blend that’s been sitting on a shelf for a year will taste flat.
I grow and smoke my own chile peppers, then grind them fresh for the blends I sell at the St. Paul Farmers Market. This makes a significant difference. If you’re buying a commercial blend, look for small-batch producers and check dates.
The from-scratch method is still superior for special occasions. But for a casual weeknight dinner, a good blend gets you 80% of the way there with 20% of the effort.
If you have the time however, you can make a chicken mole from scratch recipe from dried, roasted and rehydrated peppers. This recipe for mole Coloradito takes you through the process of making your own homemade mole sauce.
Pre-made mole pastes (like the ones I brought back from Oaxaca shown below) can also be excellent. They save even more time than dry blends. Look for brands with simple ingredient lists: chiles, nuts, spices, chocolate, no preservatives.
This mole rojo from Amazon is close to what I got in Oaxaca.
Mole Spice Blend Recipe (Make Your Own)
This is the mole spice blend I sell at the St. Paul Farmers Market, and I’ve tested it many times. If you’re not near St. Paul, mix it yourself with the recipe below, or use a jarred paste like this mole rojo from Amazon.
Mix together:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chipotle powder
- 2 teaspoons powdered cocoa
- 1/2 teaspoon annatto
- 2 teaspoons ancho powder
- 1/3 cup sesame seeds
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground anise
- 1 teaspoon serrano powder
Toast the whole spices before grinding if using whole. Store in an airtight container for up to 3 months. Makes 2 oz.
The quality of your chile powders matters most. Fresh, recently ground ancho and chipotle will taste dramatically better than old powders.
Other Ways to Use Mole Spice Blend.
Mole spice blends can easily enhance recipes other than chicken mole also. Try adding a tablespoon or two to your next pot of red chili for some smoky, chocolaty notes of flavor.
Alternatively, try it in one of these tested recipes:
FAQ
Mole rojo is part of the seven traditional moles served in the Oaxacan region in Mexico. The other traditional moles include: mole negro, mole amarillo, mole verde, mole coloradito, mole chichilo, and mole manchamantel. If you like red moles, mole coloradito is Oaxaca’s sweeter red mole.
Mole negro gets its near-black color from dark chiles like chilhuacle negro, mulato, and pasilla, toasted very dark along with chile seeds, plus more chocolate. Mole rojo uses redder chiles like ancho and guajillo and less chocolate, so it’s brighter and a little lighter in flavor.
Mildly spicy. The dried chiles used (ancho, pasilla, guajillo) are mild to medium. The heat is subtle, not aggressive. The complexity comes from the blend of flavors, not from heat.
Traditional moles include ground nuts (often peanuts or almonds) for richness and body. Peanut butter is a shortcut that provides the same function.
Dried red chiles, particularly anchos. Achiote (annatto) can intensify the color.
Yes. It freezes well for up to 3 months. Thaw and reheat gently, adding water or broth if it’s too thick.
Mostly yes. The chicken, spices, and peanut butter are all compliant. The small amount of cocoa powder is fine. If using a pre-made paste, check for added sugar. Serve without rice or tortillas for strict slow carb.
Yes. Add a tablespoon or two to chili, stews, or braised meats for smoky, chocolatey depth. It also works as a dry rub for grilled chicken or pork.
Mole rojo. Mole is a masculine noun in Spanish, so the adjective is rojo. You’ll see “mole roja” online, but it means the same red mole.
Add 1/2 teaspoon chipotle powder or a pinch of chile de árbol powder to the blender with the sauce, taste, and add more if you want. The blend as written is mild to medium.
Check out this complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations.
Mole Rojo (Easy Chicken Mole with Spice Blend)
Equipment
- baking dish 9 x 13
- Blender (Or food processor)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 ½ pounds bone-in chicken legs or thighs 8-9 pieces
- 1 teaspoon salt more or less to your taste
- 4 tablespoons peanut butter
- 1 ounce mole spice blend 1 oz is about 4 tablespoons
- 2-3 tablespoons sesame seeds optional
Instructions
- Preheat oven to 400 degrees F
- Heat oil in large skillet and add chopped onion. Saute about 5 minutes or until translucent (add 2 teaspoons minced garlic for last minute if desired). Add chicken broth and simmer for 10-15 minutes. Let it cool a bit.2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 2 cups chicken broth
- While onion mix is cooling, place chicken pieces in 9 x 11 baking dish and drizzle with a bit of olive oil and sprinkle with salt to taste. Bake at 400 degrees for 20 minutes2 1/2 pounds bone-in chicken legs or thighs, 1 teaspoon salt
- While chicken is baking, pour cooled onion mix into blender or food processor and add peanut butter and mole spice blend. Blend until smooth.4 tablespoons peanut butter, 1 ounce mole spice blend
- When chicken has cooked for 20 minutes, remove from oven and pour mole-peanut butter sauce over chicken in baking dish. Place back in oven and cook for 15-20 more minutes at 400., until the chicken reaches at least 165°F (I like thighs closer to 175°F for tender meat).
- Garnish with sesame seeds over the sauce and serve.2-3 tablespoons sesame seeds
Notes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chipotle powder
- 2 teaspoons powdered cocoa
- 1/2 teaspoon annatto
- 2 teaspoons ancho powder
- 1/3 cup sesame seeds
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground anise
- 1 teaspoon serrano powder
- Note:
To make mole from scratch with roasted and rehydrated peppers follow my coloradito mole recipe. - For slow carb, serve with black beans instead of rice or tortillas.
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