Mole rojo


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  • Mole rojo

  • 500g of mole negro
  • 4 tbsp of lard, or oil
  • 150ml of brown chicken stock, best quality
  • 500g of tomatoes, best quality
  • sesame seeds, black and white, toasted
  • sea salt
Roast the tomatoes in a hot dry pan – or even better, over a barbecue – until the skins are completely blackened. Set aside to cool
Once cool enough to handle, peel the tomatoes and blitz to a paste in a blender
Heat the lard in a large, heavy-based pan. Once sizzling hot, add the mole coloradito (be careful as it will spit) then turn down the heat and cook out for a few minutes
Stir in the blitzed tomatoes and cook out for a further 5 minutes. Keep stirring and add a little more lard if it is sticking too much
Add the chicken stock, bring to a simmer then reduce down to a glossy paste, around the consistency of yoghurt. Serve as a dip sprinkled with toasted sesame seeds, or drizzle over tacos
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