How to Make Mole Rojo (Traditional & Healthy Version)
Mole Rojo is a classic Mexican dish deeply rooted in the culinary traditions of Oaxaca, Mexico. This rich, complex sauce derives its name from the word 'mole,' meaning mixture or concoction, and 'rojo,' referring to its signature deep red color. Mole Rojo is celebrated for its harmonious blend of dried chiles, tomatoes, nuts, seeds, spices, and a hint of dark chocolate, creating an unforgettable depth of flavor. Traditionally served over tender chicken, Mole Rojo is a staple for festive gatherings and family dinners, loved for its bold taste and comforting warmth. This dish is a symbol of Mexico's vibrant food culture, where recipes are passed down through generations and adapted with local ingredients. Mole Rojo is perfect for those seeking an authentic taste of Oaxaca, as it showcases the region's unique use of native chiles and spices. The sauce is both aromatic and inviting, making it a standout choice for anyone eager to experience Mexican cuisine. Not only is Mole Rojo flavorful, but when prepared mindfully, it can be made into a health-conscious dinner that's high in nutrients and lower in calories than restaurant versions. Enjoy this dish as a wholesome way to connect with Mexico's culinary heritage.
Ingredients
- 2 pieces (about 300g) Boneless, skinless chicken breast (Pechuga de pollo)
- 2 Dried guajillo chiles (Stemmed and seeded)
- 1 Dried ancho chile (Stemmed and seeded)
- 1 medium Roma tomato
- 1/2 medium White onion
- 2 Garlic cloves
- 2 tbsp Raw almonds
- 1 tbsp Pumpkin seeds (pepitas)
- 1 tbsp Sesame seeds
- 1 small Cinnamon stick
- 1/2 tsp Black peppercorns
- 10g (about 1 small square) Dark chocolate (70% cacao)
- 1 1/2 cups Low-sodium chicken broth
- 1 tsp Olive oil
- 1/2 tsp or to taste Salt
Step-by-step instructions
Step 1 · Toast the guajillo and ancho chiles in a dry skillet over medium he...
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove and soak in hot water for 5 minutes to soften.
Step 2 · In the same skillet
In the same skillet, add almonds, pumpkin seeds, and sesame seeds. Toast for 2-3 minutes until golden and aromatic. Set aside.
Step 3 · Roast the tomato
Roast the tomato, onion, and garlic in the skillet (or under a broiler) until lightly charred, about 4 minutes. Let cool slightly.
Step 4 · Blend the soaked chiles
Blend the soaked chiles, roasted tomato, onion, garlic, toasted nuts and seeds, cinnamon stick, black peppercorns, and 1 cup chicken broth until smooth.
Step 5 · Heat olive oil in a saucepan
Heat olive oil in a saucepan. Pour in the blended mixture and cook over medium heat, stirring occasionally, for 7 minutes until thickened.
Step 6 · Add the dark chocolate and remaining chicken broth
Add the dark chocolate and remaining chicken broth. Stir until the chocolate is melted and the sauce is glossy. Season with salt.
Step 7 · Meanwhile
Meanwhile, grill or poach the chicken breasts until just cooked through, about 8-10 minutes.
Step 8 · Serve chicken breasts topped with warm Mole Rojo sauce
Serve chicken breasts topped with warm Mole Rojo sauce. Garnish with extra sesame seeds if desired.
Why this recipe is healthy
Choosing lean chicken and toasting your own seeds reduces added fats. Using dark chocolate and a variety of nuts and seeds brings beneficial antioxidants and nutrients, supporting heart health and sustained energy. Mole Rojo is a nutrient-dense meal that avoids heavy frying and processed ingredients, making it a wholesome choice for calorie-conscious eaters.
A note on tradition
Mole Rojo is one of Oaxaca's most iconic dishes, treasured for its ceremonial significance and rich flavors. Traditionally prepared for celebrations such as weddings, birthdays, and religious festivals, Mole Rojo reflects the deep culinary heritage of southern Mexico. Each family may have its own recipe, with subtle variations in spices and preparation passed down through generations.