Mole Rojo

Mexican Sides & Mains

This Mole Rojo is a meat free take on traditional mole, and the flavors are absolutely incredible! The ingredients used to bring this recipe together merge the flavors of different chilies, toasted seeds and traditional seasonings that fuse together in this dish perfectly.

If you’ve ever made mole before, you’re well aware that making mole is a time-consuming labor of love. Over the years, mole has grown increasingly elaborate, but as a simple rule of thumb, mole recipes include some combination of nuts, fruit and chili. Traditionally, mole is used as a sauce that’s poured over meats, but is often used as a sauce for enchiladas, burritos, tacos, or even poured over rice and beans.

In this dish, we are replacing the meat with oyster mushrooms, which I use as a common replacement for meat in many of my recipes! I’ve found it to be one of the best meat replacements because of how closely the texture resembles real meat. Adding it to this dish makes this mole look and taste like traditional authentic mole. Even though this recipe is a labor of love, I hope you try it and fall in love with it like I have!








  • 3 tbsp tbsp avocado or vegetable oil
  • 3 dried gaujillo chilies
  • 3 dried ancho chilies
  • 4 dried puya chilies 
  • 1/4 tsp coriander seeds 
  • 1/2 star anise 
  • 3 whole cloves 
  • 1 cinnamon stick
  • 1/4 cup sesame seeds
  • 1/4 cup pepitas 
  • 1/3 small white onion 
  • 2 roma tomatoes, halved 
  • 3 cloves garlic, peeled
  • 1 1/2 cup vegetable broth, warm
  • 1/4 cup raisins 
  • 1/2 bar Ibarra Mexican chocolate
  • 1/2 bolillo (or about 4 inch piece of French bread)
  • (Optional) 2 tbsp mole paste + 1/2 cup vegetable broth


  • Blender or food processor
  • Large pan




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  1. Remove all the stems, seeds and veins from the dried chilies. Use a dry cast iron or heavy duty pan over medium heat, Once hot, Add the chilies. Cook for 5-10 seconds on each side until charred. Remove chilies from the pan, add to a blender.
  2. To the same pan, add the Coriander seeds, toast for 5 seconds then remove and add to blender. 
  3. To the same pan, add sesame seeds, pepitas, whole cloves, cinnamon, star anise and move around continuously for about 2 minutes until golden. Remove from pan and add to the blender as well.
  4. Add the halved Roma tomatoes, onion, garlic to the pan and roast for 5-6 minutes until charred on both sides. The garlic should be done after a minute. Add to blender once ready, as well as the tomato and onion. 
  5. One the same pan, toast bread until golden. Add the toasted bread to the blender as well as the raisins, warm broth and Mexican chocolate (Ibarra). Add a big pinch of salt and blend until smooth for 1-2 minutes.
  6. If needed add 1/4 - 1/2 cup more broth.
  7. To a deep pan over low heat, add 2-3 tbsp neutral oil.  Then pour in mole. Cook on low heat for 7-10 minutes. Taste and adjust salt to your liking. 
  8. *Optional* If you have a good quality mole paste, combine 2 tbsp with 1/2 cup warm broth. Whisk then add to your homemade mole. Simmer for 4-5 minutes then enjoy with any protein you'd like!


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You can also go ahead and send me an email at feel free to email me at