Mexican Recipe Chile de Arbol Mole With Tips on Mole Sauce from a Mexican Kitchen

Mexican Recipe Chile de Arbol Mole


  • 6 roma tomatoes
  • ¼ yellow onion chopped
  • 3 garlic cloves, mince
  • 6 chile de arbol
  • 1 celery bunch, chopped
  • ¼ cup almonds, rough chopped
  • 3 cups of vegetable stock
  • 1 tablespoon coriander


  1. In a 4 quart saucepan place a tablespoon of olive oil.
  2. Add onions, garlic, celery and chile de arbol over medium heat for 5-7 minutes.
  3. Add the almonds and cook for another 5 minutes.
  4. Add the tomatoes and coriander and continue to stir for 10 minutes.
  5. Pour vegetable stock for over the mixture and lower heat to low. Simmer for 30 minutes.
  6. Remove mixture and blend in food processor.
  7. Return combined ingredients back in saucepan and simmer 2 hours.

Chef Susie shares her spicy tip on how to make Mole using delicious ingredients and a variety of peppers.

Chef Jimenez pairs a Chile de Arbol Mole recipe with a crisp chilled glass of Albariño from Hendry Ranch Winery. Susie just returned from a visit to Napa Valley, where she spent a week living among the vines.

You will love it!

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