Mexican mole rojo
- April 2015
- Serves 4
- Hands-on time 1 hour 10 min, simmering time 45 min
Valentine Warner’s traditional Mexican mole recipe – made with chicken, chillis, and nuts – balances sweetness with tanginess.
We’ve got a veggie version of this recipe too, give our vegetarian chilli – made with lots of wonderful spices and dark chocolate – a try.
- Dairy-free recipes
- 38.1g (9g saturated)
- 34.3g (15.6g sugars)
Valentine says: “The traditional way to make the sauce is to grind the ingredients in a pestle and mortar, but I’ve used a blender. I love the old ways but rarely do I have time to take on such an epic dish without modern technology. You can use a food processor but it won’t be quite so smooth.
When cooking the nuts and sesame seeds, stir regularly to stop them catching on the bottom of the pan. If they burn they’ll make the sauce bitter.
Resist cooking all the nuts and seeds together – the almonds and sesame seeds need less time.
I’ve used the Mexican chillies that are easiest to find. If you can find pasilla or guajillo chillies, try those instead.
Don’t serve the finished dish with any extras except white rice. The flavours are complex and need no muddling.”
Make the mole sauce up to 3 days in advance and keep in the fridge, covered with cling film. Warm through in a pan to serve. The sauce actually tastes better if you make it ahead.
Ancho chillies (dried poblano peppers) are deep red with wrinkled skin and a sweet flavour. Chipotles are smoke-dried red jalapeños, which give smokiness. You can buy Mexican-style chillies (and tortillas) online at coolchile.co.uk.
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