PANTRYFLEX

From Enrique Olvera's kitchen · Pujol, Mexico City

stove · salsa

★ STARRED KITCHEN

Quick Red Mole

From an award-winning kitchen

Ratio

CHICKEN STOCK 360

Ingredients

  • ANCHO CHILE45 g
  • GUAJILLO20 g
  • TOMATO240 g
  • ONION75 g
  • GARLIC15 g
  • ALMONDS18 g
  • SESAME SEED9 g
  • CINNAMON0.5 g
  • CHOCOLATE28 g
  • CHICKEN STOCK360 ml
  • SALT5 g

Method

  1. This one needs stove heat — jar fill-lines aren’t the whole story yet.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Originally published as Quick Red Mole.

Adapted from a recipe published by Enrique Olvera in Olvera Cosme/Damian table mole spirit.

More from this kitchen →

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Olvera Cosme/Damian table mole spirit (published as “Quick Red Mole”). Full citation lives in Provenance.