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Mexican Mole Rojo Sauce Recipe

  • Author: Maxine Dubois
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x


This Mexican Mole Rojo Sauce Recipe is made with a combination of dried chilies, spices, sesame, plantains and blended to perfection.


  • 1-2 pounds pork backbone, shoulder or butt, previously cooked
  • 1st mixture:
  • 4 guajillo chilies, deseeded
  • 2 mulato chilies, deseeded
  • 2 ancho chilies, deseeded
  • 2 pasilla chilies, deseeded
  • 2 garlic cloves
  • 1/2 onion
  • 4 whole peppercorns
  • 3 whole cloves
  • 1/2 cinnamon stick
  • 2nd mixture:
  • 4 tablespoons olive oil
  • Seeds from the chilies
  • 1/2 cup sesame seeds
  • 1 ripe plantain, sliced
  • 1 tortilla
  • 1/2 cup raisins
  • Salt and pepper, to taste


  1. Take the seeds out of all the chilies and set aside in a small bowl. Bring a pot of boiling water and boil the chilies for 15 minutes. When the chilies are done boiling, add them in a blender, along with the garlic, onion, peppercorn, cloves, and cinnamon. Pour the water used to boil the chilies into the blender, about a cup. Blend until smooth. Use more water until everything blends. Use a fine mesh strainer to strain this 1st mixture into a bowl. 
  2. Meanwhile, in a large deep pan on medium heat, add oil and wait for it to shimmer. Fry the slices of banana, about 2-3 minutes per side. Remove and set aside on a plate. Add more oil if necessary and fry the tortilla 2-3 minutes per side. Remove and place on the same plate. Fry the raisins, for 2 minutes, frequently stirring. Set aside. Fry the chili seeds and the sesame seeds, stirring frequently, for about 1 minute. Add the chili seeds, sesame seeds, plantain, tortilla, raisins and a cup of water in the blender and blend until smooth. Use more water to help blend everything, but maintaining a thick consistency. 
  3. In the same large deep pan, pour the 1st mixture into it, and bring to a simmer. Cook for about 30 minutes on a medium low heat. Pour the 2nd mixture into the pan and stir to combine. Simmer for 1 hour. 
  4. Add your choice of meat (previously cooked) into the sauce. Feel free to use some broth if the sauce becomes too thick. 
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican