Quick Mole Rojo Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick mole rojo made in a blender with tomatoes, spices, chocolate, and tahini. Complex, savory-sweet sauce ready in under 20 minutes. Use it as a base for enchiladas, tacos, or as a flavorful sauce for proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ 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
- ½ 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)
- ½ 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 2520mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1137mg
- Calcium
- 286mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.