Curries and Masalas
Velvety Mole Rojo with Toasted Garam Masala Spices
This recipe is a masterclass in balance, where the smoky, earth-bound architecture of a Mexican Mole Rojo carries the fragrant, high-noted spice logic of an Indian Garam Masala. The dried chilies provide a rich, velvety body, while hand-toasted whole spices like cardamom and cloves replace traditional Mexican aromatics for a warm, unfussy fusion dish.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 425 kcal
Method
Begin by removing stems and seeds from the dried ancho and guajillo chilies. Toast them in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak them in hot water for 15 minutes to soften.
In the same dry skillet, toast your whole spices: the cinnamon stick, green cardamom pods, whole cloves, black peppercorns, and cumin seeds. Shake the pan constantly for 2-3 minutes until the aroma fills the kitchen. Remove and grind them into a fine powder using a spice grinder or mortar and pestle.
Wipe out the skillet and add a splash of oil. Sauté the onion, garlic, and tomatoes until they are charred and softened. Add the almonds during the last 2 minutes to lightly toast them.
Transfer the soaked chilies, the charred vegetable mixture, the freshly ground garam masala, and 1 cup of the stock into a blender. Process until the sauce is completely smooth and velvety.
Pour the blended sauce into a heavy-bottomed pot. Stir in the remaining stock and the dark chocolate. Simmer over low heat for 20 minutes, stirring occasionally, until the mole thickens and takes on a glossy, deep red hue. Season with salt to taste and serve over roasted chicken or roasted cauliflower.
Notes
To ensure a perfectly smooth mole, pass the blended sauce through a fine-mesh sieve before simmering.
Don't skip toasting the whole spices; this 'masala logic' is what provides the aromatic top notes that differentiate this from a standard mole.
If the sauce is too thick, thin it with a little more stock or the chili soaking water for extra depth.
