Mole rojo
Item 1 of 1
This vibrant mole rojo recipe by Nud Dudhia is a Mexican sauce, a combination of mole coloradito and roasted tomatoes, perfect for dousing over tacos, serving with steaks, or even as a dip – the sky is the limit! Make sure you use good quality tomatoes to maximise the flavour. This sauce can be made up to three days in advance, and actually takes on a better flavour if left overnight.
First published in 2017
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Ingredients
Metric
Imperial
Mole rojo
- 500g of mole coloradito
- 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
SAVE RECIPE
Equipment
- Blender
Method
1
Roast the tomatoes in a hot dry pan – or even better, over a barbecue – until the skins are completely blackened. Set aside to cool
2
Once cool enough to handle, peel the tomatoes and blitz to a paste in a blender
3
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
4
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
5
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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