Cathy’s Kitchen Prescription LLC
A Simple Red Mole Sauce
There are infinite varieties of Mexican mole sauces. Some have long lists of ingredients and are laborious to make. This one is simple: It allows the flavorful chilis to shine while other spices play supportive roles. Its texture is thick, velvety and luscious. Its flavor excites the senses. Enjoy mole on your enchiladas and tostadas but don’t stop there: This red mole makes a tasty sandwich spread, a base for soups, and a topping on baked potatoes and beans, and on any dish that calls for a hit of its delightful fruitiness, smokiness, gentle heat, and sweetness.
Prep time 30 minutes to steep chiles plus 15 minutes
Makes 4 cups
4 ancho chiles
2 guajillo chiles
2 pasilla chiles
2 chiles de arbol
2 teaspoons cacao
2 teaspoons freshly ground Mexican or Ceylon cinnamon
½ teaspoon freshly ground cloves
7 tablespoons date paste from 1 cup dried pitted dates
3 tablespoons tomato paste
Several grinds black pepper
5 to 7 tablespoons aka miso paste, or to taste
Heat a skillet over a medium flame for 2 minutes. Add the dried chiles, pressing them down with a spatula and flipping them periodically until they soften, darken, and become fragrant, about 5 minutes. Transfer the chiles to a bowl and add boiling water to cover them. Cover and allow them to steep for a minimum of 30 minutes.
Remove the chiles, reserving the soaking water. Remove their stems, slit them open to scrape out their seeds. Toss in a blender with the cacao, cinnamon, cloves, date paste, tomato paste, black pepper, and miso paste.
Taste to correct seasonings. You should be able to perceive each ingredient in harmony and balance.
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