This Quick & Easy Mole Rojo Sauce (aka Red Mole) can be made in 20 minutes and has the best flavor! Use this with meat, tofu, beans, or as a flavorful sauce for enchiladas, burritos, taco meat, or taquitos! Video.
If you’ve been here a while, you’ve seen this recipe for our Quick Mole Rojo Sauce on our Butternut Enchiladas many years back. We’ve simplified traditional red mole, which can often take hours or even days to make, and made it so easy, that one could even make this on a weeknight!
This version, though not traditional, offers up great flavor and can be used in many ways in the kitchen.
One reader, Laurie says: We are making this recipe tonight for the third time (with cauliflower tacos) because we love it so much. The complexity of flavors is even better the second day, and once again, we are planning to use leftover sauce on chicken thighs. Meets our Mexican experience and high expectations!”⭐️⭐️⭐️⭐️⭐️
We also have a beautiful recipe for Mole Negro- an Oaxacan-style black mole sauce-smoky, sultry and complex- which takes a little more time but is worth the effort.
Ingredeints in Mole Rojo Sauce
- Stock or broth– veggie, or chicken.
- Tomato sauce – or diced tomatoes and juices
- Extra Virgin Olive oil
- Garlic and onion- for savory goodness
- Chipotle chilies in adobo sauce (the kind that comes in a can, *see notes for substitutions)
- Salt, Pepper & Spices: chili powder, cumin, coriander, oregano, cinnamon
- Sesame tahini paste, or peanut butter or almond butter
- Chocolate- semisweet or Bittersweet Dark chocolate
How to make Mole Rojo Sauce
Step 1: Place all ingredients except the chocolate and tahini paste in a blender.
Tip: Using the adobo sauce from the can adds a delicious smokiness to the sauce without it being overly spicy.
Freeze any leftover chilies for another time.
Blend it all up until smooth.
Step 2: Place the blended sauce into a medium pot and bring to simmer (cover it, it will splatter), simmering for 10 minutes, cooking the onions and garlic in the sauce.
Step 3: Stir in the tahini paste and chocolate into the warm Mole Sauce.
Step 5: Whisk until smooth. Taste and adjust salt, heat and sweetness to your liking.
Step 6: Loosen the sauce with a little more broth or water until it is the desired consistency.
And there you have it… Quick and Easy Mole Rojo Sauce!
Storage
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Or freeze for up to 4 months.
Ways to Use Mole Sauce!
- Use it as enchilada sauce (loosen the sauce a tiny bit by adding more stock)
- Toss it with beans for a burst of flavor! Try our Mole Black Beans.
- Make these Cauliflower Tacos with Mole Sauce
- Make Chicken Mole- Pan-sear chicken and place it in the sauce to finish in the oven.
- Smother Burritos with it.
Other Mole recipes you may like:
- Mole Black Beans
- Butternut Squash Enchiladas with Mole Rojo
- Mole Negro Sauce (Black Mole Sauce)
- Stuffed Poblano with Mole Negro Sauce
- Chicken Mole
Enjoy this quick, easy recipe and let us know what you think!
xoxo
Quick and Easy Mole Recipe Video
Quick Mole Rojo Sauce
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2
- Category: Sauce
- Method: stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
How to make Quick & Easy Mole Rojo Sauce (aka Red Mole) with amazing flavor in under 20 minutes! Use this with meat, tofu, beans, or as a flavorful sauce for enchiladas, burritos, taco meat, or taquitos! Makes 2 1/2 cups.
Ingredients
Quick Mole Sauce:
- 1/2 cup veggie broth, chicken stock or water. More for thinning.
- 15-ounce can tomato sauce (or diced tomatoes and juices)
- 2 tablespoons olive oil
- 4 cloves garlic
- 1/2 an onion- rough diced
- 1–2 tablespoons soy sauce
- 1–3 chipotle chilies in adobo sauce, plus 2 Tablespoon adobo sauce (see notes)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1 teaspoon oregano- optional
- 1/2 teaspoon cinnamon
- pinch cloves (optional)
- 1/2 tsp salt and pepper, more to taste
- ——–
- 4 tablespoons sesame tahini paste, peanut butter or almond butter
- 2 ounces semi-sweet or bitter-sweet dark chocolate squares
- Toasted sesame seeds
Instructions
- Blend. Place all the ingredients (EXCEPT the chocolate, tahini paste and sesame seeds) in a blender. Blend until very smooth.
- Cook the Sauce. Place this blended Mole sauce in a medium pot, bring it to a simmer over medium heat, and cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in tahini sauce and chocolate until melted and combined.
- Taste, adjust salt and sweetness. Add 1-3 teaspoons of agave or maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat, a splash more soy sauce for depth (or salt, or a bouillon cube!) Make sure you can taste a hint of cinnamon; if not add a little more. You want a nice balance between salt, sweet, spicy, with depth.
- To loosen the sauce, add more stock or water until desired consistency.
- Use with chicken, enchiladas, beans, and sprinkle with sesame seeds if desired.
Notes
The sauce will keep up to 5 days in the refrigerator and freezes well!
Chipotle substitutes: Feel free to use dried Mexican chilies (remove seeds and simmer them gently first to hydrate before adding to the blender). You can add ground chipotle powder to taste (be careful, it’s spicy!) You can also “up” the chili powder by 1-2 teaspoons and add 1-2 teaspoons of smoked paprika.
Nutrition
- Serving Size: ¼ cup
- Calories: 128
- Sugar: 4.7 g
- Sodium: 208.9 mg
- Fat: 9.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 10.3 g
- Fiber: 2.5 g
- Protein: 2.7 g
- Cholesterol: 0.4 mg
Hi there, I was wondering if this recipe would be doable with dried chipotle chiles instead of in adobo sauce? I’ve looked for those to no avail but was able to find dried ones. (Still looking for adobo sauce in general too…) Thanks!
Feel free to use dried Chipotle chilies or other milder Mexican chilies (remove seeds and simmer them gently first to hydrate before adding to the blender). Keep in mind they can be spicy to add conservatively! You can also add ground chipotle powder to taste (also be careful, it’s spicy!) You can also “up” the chili powder by 1-2 teaspoons and add 1-2 teaspoons of smoked paprika.
Taco night will NEVER be the same! I doubled the recipe, expecting it to be fabulous, and it sure was a hit. Can I freeze leftovers in small mason jars? The other recipe suggestions are helpful but I’ve got a lot of mole rojo to spare!
It should freeze just fine Janice. So happy you all enjoyed and how perfect to just pull out a little jar from the freezer when you need it!
I use just one chipotle, and a little maple syrup. This is delish!
Perfect!
We are making this recipe tonight for the third time (with cauliflower tacos) because we love it so much. The complexity of flavors is even better the second day and once again we are planning to use left over sauce on chicken thighs. Meets our Mexican experience and high expectations!
Perfect! Really appreciate the review Laurie!
Love this sauce!!! I added a few extra chipotles to the sauce. My dog really likes the smell too, even without cheese in it! 😂 thank you for another amazing sauce recipe!
Ha! Yum- extra spice, glad you gave it a try!
Hi. I’m wondering what it is we do with the toasted sesame seeds…? Are they just for serving? (I think I’m going to go ahead and throw a tablespoon or two in the blender, since moles generally feature seeds, yes?) Thanks!
Sorry about that- I updated the recipe. I usually use them for sprinkling at the end.
Thanks for the response! I ended up adding 1/4C of toasted sesame seeds to the blender — don’t know if it was better with them, but it was good! 🙂 I’m using the leftover sauce with some marinated soy curls tonight for mole “chicken” next-night tacos.
Ok perfect!
Great recipe! Thankyou.
Glad you liked it!
Yum… and so easy!
Hi,
Planning to make this soon. Which do you recommend, Coconut aminos or tamari for gluten free?
Thanks!
Coconut Aminos. Tamari may be too salty- or just use a light hand, and add more to taste. 😉
Hi- quick question: is the dark chocolate unsweetened or bittersweet,…? Thanks! Will be making this soon.
Bittersweet!