Red Mole

5–10 minutes
to prep

20 minutes
to cook

2 cups

About this Recipe

Mole is a traditional Mexican sauce that is enjoyed in many dishes including enchiladas. Mole is said to have originated from Puebla, Oaxaca, and Tlaxcala. You can find several kinds of mole, but this one includes raisins, nuts, tomatoes and ancho chilies.

Recipe by: Pedro Hernandez
Photos by: Kirby Johnson


  • 4 ancho chilies, roasted and seeded
  • 2 tomatoes, roasted, peeled and seeded
  • 5 cloves of garlic, roasted and peeled
  • 1/3 cup almonds
  • 1/3 cup peanuts
  • 1/3 cup raisins
  • 1 slice of toasted bread
  • 3 green onions, chopped
  • 1 teaspoon sea salt
  • Water, as needed
  • 1/4 cup sesame or corn oil
Lao-Style Pho

Step-by-Step Instructions

  1. The traditional Mexican way to make mole starts with roasting chiles, tomatoes, and garlic on a hot comal (cast iron plate). You may also roast them in a dry skillet, turning to scorch on all sides. Some U.S. cooks roast them under the broiler in the oven.
  2. After roasting, blend all of the ingredients, except the oil, with enough water to make a thick sauce.
  3. Heat the oil in a heavy saucepan and add the blended ingredients.
  4. Cook 20 minutes on medium heat. Add water to thin the sauce as desired.