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. 

This Quick & Easy Mole Rojo Sauce (aka Red Mole) can be made in 20 minutes and has the best flavor! Vegan and Easy!

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.

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.

Quick and Easy Mole Recipe Video

ingredeints in Mole Rojo Sauce ( red mole sauce)

Ingredeints in Mole Rojo Sauce

  • Stock or broth- veggie, or chicken.
  • Tomato sauce – or diced tomatoes and juices 
  • Olive oil
  • Garlic
  • Onion
  • Chipotle chilies in adobo sauce ( the kind that comes in a can) 
  • Salt, Pepper & Spices: chili powder, cumin, coriander, oreganocinnamon
  • Sesame tahini paste, or peanut butter or almond butter
  • Semi-Sweet or Bitter sweet Dark chocolate 

How to make Mole Rojo Sauce

Step 1: Place all ingredients except the chocolate and tahini paste in a blender.

how to make mole sauce, with chipotles

Tip: Using the adobo sauce from the can adds a delicious smokiness to the sauce without it being overly spicy.

 

use the adobo sauce from the can

Freeze any leftover chilies for another time.

blend the mole sauce ingredeints in a blender

Blend it all up until smooth.

Blend until it is 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.

Pour it into a medium pot and simmer covered for 10 minutes.

Step 3: Stir in the tahini paste and chocolate into the warm Mole Sauce.

add tahini and chocolate

Step 5: Whisk until smooth. Taste and adjust salt, heat and sweetness to your liking.

whisk until smooth

Step 6: Loosen the sauce with a little more broth or water until it is the desired consistency.

quick mole rojo sauce in a pot

And there you have it… Quick and Easy Mole Rojo Sauce!

This Quick & Easy Mole Rojo Sauce (aka Red Mole) can be made in 20 minutes and has the best flavor! Vegan and Easy!

Other Mole recipes you may like:

Enjoy this quick, easy recipe and let us know what you think!

xoxo

Sylvia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Quick & Easy Mole Rojo Sauce (aka Red Mole) can be made in 20 minutes and has the best flavor! Vegan and Easy!

Quick Mole Rojo Sauce


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

Scale

Quick Mole Sauce: 


Instructions

  1. Blend. Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until very smooth.
  2. Cook the Sauce. Place this Mole sauce in a medium pot, bring it to a simmer over medium heat, cover (it will splatter!), lower heat to medium-low, and simmer 10 minutes. Stir in tahini sauce and chocolate until melted and combined.
  3. 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. 
  4. To loosen the sauce, add a little more stock or water until desired consistency.

Notes

The sauce will keep up to 5 days in the refrigerator and freezes well!

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

Keywords: mole sauce, easy mole sauce, mole rojo, how to make mole sauce, mole rojo, mole rojo recipe, quick mole sauce, fast mole sauce,

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Hi,
    Planning to make this soon. Which do you recommend, Coconut aminos or tamari for gluten free?

    Thanks!

    1. Coconut Aminos. Tamari may be too salty- or just use a light hand, and add more to taste. 😉

  2. Hi- quick question: is the dark chocolate unsweetened or bittersweet,…? Thanks! Will be making this soon.

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email