After years of experimenting with authentic Mexican mole recipes, I’ve finally perfected this rich, complex sauce inspired by Salt Lake City’s famous Red Iguana restaurant. 🔥 You’ll discover layers of dark chocolate, toasted chiles, and warm spices melding into pure magic that’ll transform any dish. 😋
Ingredients for red iguana mole
Gather these authentic Mexican ingredients to create the legendary Red Iguana mole sauce at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Ancho Chiles 🌶️ | 3 whole | Stemmed and seeded |
| Dark Chocolate 🍫 | 3 oz | 70% cocoa or higher |
| Roasted Peanuts 🥜 | ½ cup | Unsalted, roughly chopped |
| Raisins 🍇 | ¼ cup | Dark raisins preferred |
| Sesame Seeds ⚪ | 2 tbsp | Lightly toasted |
| Cinnamon 🧂 | 1 tsp | Mexican canela if possible |
| Garlic 🧄 | 4 cloves | Fresh, peeled |
| Chicken Broth 🥣 | 2 cup | Low sodium preferred |
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Source your dried chiles from Mexican specialty markets or Whole Foods for the best quality. Look for Abuelita or Ibarra brand Mexican chocolate, though high-quality dark chocolate from Ghirardelli works well too.
Fresh, pliable dried chiles are crucial – avoid brittle ones with signs of discoloration. For the chocolate, anything above 70% cocoa content will work, but traditional Mexican chocolate adds authentic flavor.
Store unused dried chiles in an airtight container away from light. The finished mole sauce keeps refrigerated for up to a week or frozen for three months.
Step-by-Step Instructions for Red Iguana Mole
Follow along as I guide you through creating this rich, complex Mexican mole sauce step by step.
🔥 Step 1: Toast and Prep the Chiles
I start by heating a large cast-iron skillet over medium-high heat. Working in batches, I toast the dried chiles for 20-30 seconds per side until they become fragrant and slightly pliable, being careful not to burn them.
After toasting, I remove the stems and seeds from the chiles, then place them in a large bowl. I cover them with 4 cups of hot water and let them soak for 30 minutes until they’re completely soft. I reserve 2 cups of the soaking liquid for later use.
🍳 Step 2: Create the Spice Base
While the chiles are soaking, I toast the spices in the same skillet over medium heat. I start with the sesame seeds, pumpkin seeds, and peanuts, stirring constantly for 3-4 minutes until golden and fragrant.
Next, I toast the whole spices – cinnamon, cloves, and peppercorns – for 1-2 minutes until aromatic. Once cooled, I grind everything together in a spice grinder until finely ground. The aroma at this point is absolutely intoxicating!
👨🍳 Step 3: Blend and Simmer the Sauce
I transfer the soaked chiles and spice mixture to a blender, adding the Mexican chocolate, raisins, and 1 cup of the chile soaking liquid. I blend until completely smooth, which usually takes 2-3 minutes, adding more soaking liquid if needed to achieve a velvety consistency.
Now comes the crucial part – I heat 1/4 cup of lard or oil in a large pot over medium heat, then carefully pour in the blended mixture. I bring it to a gentle simmer, reduce heat to low, and let it cook for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
The sauce should coat the back of a spoon when ready. I taste and adjust the seasoning with salt and a touch of sugar if needed – the mole should have a perfect balance of heat, sweetness, and chocolate depth.
Essential Equipment for Your red iguana mole
For crafting authentic Mexican mole, a few essential tools will make all the difference in achieving that signature Red Iguana texture and depth. The most crucial piece is a heavy-bottomed Dutch oven – I recommend the Lodge 6-quart enameled version 🔥, which provides even heat distribution and prevents scorching of the delicate chocolate and spices. You’ll also need a powerful blender like the Vitamix 5200 to achieve that silky-smooth consistency.
A dedicated spice grinder or molcajete is essential for toasting and grinding whole spices and chiles. I use the KRUPS Electric Spice Grinder, which handles everything from cinnamon sticks to dried chilies perfectly. A fine-mesh strainer and wooden spatulas are also must-haves – the strainer ensures your sauce is completely smooth, while wooden tools won’t react with acidic ingredients or scratch your cookware. 🌶️
For more precise results, I recommend investing in a kitchen scale (I love my OXO Good Grips model) and an instant-read thermometer. Temperature control is crucial when melting chocolate and maintaining the perfect simmer. Nice-to-have items include a chile soaking pitcher, multiple prep bowls for mise en place, and a comal or flat griddle for toasting spices and chiles. ⏰
On a budget? You can still make excellent mole with basic equipment. A regular stockpot can substitute for a Dutch oven, and a standard blender will work if you blend in smaller batches. Instead of a dedicated spice grinder, use a clean coffee grinder or mortar and pestle. The key is patience and technique – while premium equipment makes the process easier, it’s not absolutely necessary for delicious results. 🍫
Nutrition Facts
485kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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