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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 this was my mama's mole. It was the best of her talent, love, and devotion served in a delicious spicy 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 dried 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. And it’s a great filling for tamales!

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!

Watch Mole Rojo Video

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

   1. 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 

   1. Add oil to a cast-iron skillet over medium heat. Test the heat of the oil with a wooden spoon, and once bubbles, add flour and constantly mix to keep from burning. Mix until the 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.

   1. 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). Enjoy!

Mole freezes well and is a delicious sauce for tamales!

Homemade Chicken Stock & Cooked Chicken Recipe

Tools

• Stockpot

• Measuring cup

• Strainer

• Large bowl

• 2 forks

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!