30 Minute Spicy Mole Rojo (Red Mole) Recipe I Molé Mama
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Some of my fondest culinary memories include my mama's rich, spicy Mole Rojo. My first bite of the rich flavors would transport my taste buds to joyful ecstasy. Time stopped, my hearing ceased, and I was consumed by the flavors of my Mexican heritage and the wealth of someone whose devoured exceptional food and builds memories in your soul, this was my mama's mole. It was the best of her talent, love, and devotion served in a delicious red sauce.
Mole originated in Oaxaca, Mexico. There are spicy and sweet varieties, and Mexican mamas and abuelitas take great pride in their recipes. My mama's Mole Rojo's primary ingredients are chiles and spices and a rich roux. Mole Dulce (sweet mole) can include nuts, chocolate, bread, and more.
My preference is Mole Rojo, most likely because it has the power to connect me to my beautiful mama, and it is the taste of my childhood.
A few years ago, I shared my mama's authentic Mexican mole recipe video, and while delicious, it is quite complicated. And because so many of you have asked for a simpler version, here it is. My mama used to make this when she didn't have time to make the authentic recipe from dried chiles. And honestly, it's super delicious too, and I love it! The ingredients for this recipe include dried spices that are sold in most supermarkets and Amazon.
Remember to have fun, and don't be afraid to spill a little sauce on your stove! It's all about learning a new recipe, creating memories, and adding your love to every recipe you make!
Happy Cooking!
Be well!
Molé Mama
Mole Rojo Recipe
Important tools
Whisk
Flat wooden spoon
Measuring cups
Measuring spoons
Cast iron skillet (can substitute frying pan)
Ingredients
¼ cup powdered California chili
1 tablespoon paprika
2 teaspoons cayenne pepper
1 tablespoon garlic
1 tablespoon onion powder or onion flakes
½ teaspoons cloves
½ teaspoon salt
¾ cup flour
⅝ cup olive oil
8 cups stock (chicken or veggie) fresh is best, but if use boxed or dried stock, omit salt in the recipe and salt mole to taste preferences - see homemade stock recipe below
Directions
1. Combine Spices & Stock
Add dried spices(chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside
2. Make Roux
Add oil to a cast-iron skillet over medium heat. Test heat of oil with a wooden spoon, and once bubbles add flour and constantly mix to keep from burning. Mix until roux is dark brown. Don't leave the stove during this process and continue to mix for about 15 minutes.
3. Add stock mixture to the roux
Reduce heat. Add ½ stock, whisk well, remove lumps and then add remaining stock, until the roux thickens and boils gently
4. Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked
5. Serve warm. Great with Spanish (orange) rice
and tortillas de harina(flour tortillas) -
Mole freezes well and is a delicious sauce for tamales!
Homemade Chicken Stock & Cooked Chicken Recipe
Tools
Stockpot
Measuring cup
Strainer
Ingredients
2 lbs chicken (chicken breasts, thighs, drumsticks)
12 cups water
1 finely chopped yellow onion
1 head of garlic, chopped or smashed in a molcajete
Directions
Add chicken, onion, garlic, and salt to the stockpot
Cook for about 45 min until completely cooked
Remove chicken from stock
Strain stock to remove garlic and onion pieces or keep if you want a spicy mole; that's what I do!
Watch Authentic Mole Rojo Video made from dried chiles -
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The BEST & EASIEST Mole - Completely from scratch!!
Mole is a much loved unique and delicious recipe that varies by ingredient lists all over Mexico. Ask 5 different people how they make their mole and they will all have similar yet different recipes on how they make their mole.
Regardless of how it's made, if you've never had it, I think my recipe is a simple place to start, it's fully homemade and from scratch, none of that jarred bitter mole is included(Dona Maria) and it has many uses from simply serving over chicken with rice, making enmoladas, mole chilaquiles, mole tamales and so much more.
The full detailed recipe can be found here: provecho.bio/@freddsters
If you don't already, follow all my other social media accounts, Tik Tok & Instagram, both also with the username @freddsters
Mole Recipe in 30 Minutes
This mole will taste like it was made from scratch by adding a few simple ingredients!
Ingredients:
5-6 Lbs Chicken Legs, thighs, or a combination of both
1/2 White onion
1 Head of Garlic
Handful of Cilantro
1 Tsp Salt
8.5 oz Jar of Mole Dona Maria or any other brand
1/4 Cup Peanut Butter
5-6 Animal Crackers or Galletas Maria
1 Disc of Mexican Chocolate
1 Tbsp Chicken Bouillonn
5-6 Whole Cloves
1 Stick of Cinnamon
10 Chiles de Arbol (optional)
4-6 Cups of Chicken Broth
Rice Ingredients
4 Cups of Chicken Broth
2 Cups of White Rice
1 Tbsp Chicken Bouillon
1/4 Tsp Black Pepper
1/2 tsp Onion Powder
1/2 Tsp Garlic Powder
1 Cups Unthawed Frozen Peas or Mixed Vegetables
Cookware @Dalstrong Chopper
Empava Appliances
Range Hood
Double Wall Oven
Use code:
SaltyCocina6 to receive 6% off
Looking for more soup recipes? Here is a few more to enjoy!
Green Chicken Pozole
Easy Chicken Soup Recipe
Red Pork Pozole
Potato Soup with Queso Panela
Hamburger Stew
Shrimp Caldo
Sopa de Fideo
Aguachile
Sweet and Spicy Tamarind Kabobs
Gorditas Stuffed with Chicharron
Creamy Hatch Chile Pasta
Loaded Beef Nachos
Drunken Steak - Stovetop Recipe
Shredded Beef Tacos
Avocado Shrimp Salad
Gorditas Stuffed with Chicharron
Tamarind Kabobs
Pork with Chile Verde and Potatoes
Potato Soup with Panela Cheese
Red Pork Pozole
THE BEST CHICKEN MOLE | MOLE DOÑA MARIA
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best chicken mole, also known as mole de rancho, this is my grandmas recipe and let’s just say that after all this years I tried to do it different and it’s just not it! This is hands down the best and I’m not saying it because its from my family! But it seriously is ????♥️ in Mexico mole is served for a special occasion, such as a birthday, bautismo, 1st communion, even on weddings, it’s a very simple dish yet sooooo flavorful and just so delicious hope you enjoy it just as much as we do!!!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
-You can find all ingredients at your local Walmart, Frys, Safeway,Hispanic supermarket or Amazon!!!
-pots and pans are from Calphalon
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Try my delicious Enmoladas ????????
Tip!!!! Make sure you don’t stop stirring the mole sauce, it’s very easy to stick to your pot and burn!!!
Also, I’m using New Mexico chile pods, I personally don’t like my mole to be sweet, but if you like yours sweet, add more chocolate and use guajillo Chile pods ????
Ingredients: 7 servings
7 New Mexico or guajillo Chile pods
1 Chile pasilla
1/2 small white onion
1 roma tomato
1/2 Mexican chocolate disk
4 garlic cloves
2 bay leaves
15 salatine crackers
1 inch of cinnamon stick
1 tbsp sesame seeds
4 all spice
3 whole cloves
1/4 tsp whole cumin
3 lbs chicken
Optional - 1 jar of doña Maria mole sauce, it’s no necessary since all the ingredients above is to make the sauce itself but my grandma always used to add it, so does my mom, and well for me it’s necessary now ????
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
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IG: cooking_con_claudia
Fb: Cooking with Claudia
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Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Buy the metate chef Saúl uses for this recipe:
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Venison Chili Mole' recipe
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