Mole Rosita Recipe
Pink cauliflower, pine, and beet mole served with spring onion, herbs, and tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mole Rosita (sauce)
Garnish & Assembly
Method
Mole Rosita (sauce)
- 1
Prepare and roast vegetables
Preheat oven to 200°C (400°F). Toss the pink cauliflower florets and chopped roasted beets with 1 tablespoon of oil and a pinch of salt on a rimmed baking sheet. Roast until cauliflower edges are lightly charred and tender and beets are heated through, about 20-25 minutes. Remove and cool slightly.
- 2
Toast nuts, seeds and bread
While vegetables roast, heat a dry skillet over medium heat. Toast the pine nuts, stirring, until golden and fragrant, 3-4 minutes; transfer to a plate. In the same skillet, toast the sesame seeds 1 minute until fragrant; set aside. Lightly toast the cubed bread in the skillet with a drizzle of oil until crisp and golden, about 2 minutes per side; set aside.
- 3
Rehydrate chiles
Remove stems and seeds from the dried ancho/guajillo and optional hot chile. Bring 200 ml of the vegetable stock to a simmer, then remove from heat and add the chiles. Let soak for 15 minutes until softened. Reserve soaking liquid.
- 4
Sauté aromatics
In a saucepan, heat the remaining 1 tablespoon oil over medium heat. Add chopped onion and cook until translucent, about 6 minutes. Add garlic and cook 1 minute until fragrant. Add smoked paprika and ground cumin and stir for 30 seconds.
- 5
Blend mole
Transfer the roasted cauliflower, roasted beets, sautéed onion-garlic-spice mixture, toasted pine nuts, sesame seeds, toasted bread, cocoa powder, and rehydrated chiles (including about 100 ml of the soaking liquid) to a blender. Add 200-250 ml more vegetable stock (use less for a thicker mole, more for thinner). Blend on high until completely smooth, about 1-2 minutes. Scrape down sides as needed. If your blender struggles, work in batches and strain through a fine-mesh sieve for an ultra-smooth texture.
- 6
Simmer and season
Pour the blended mole back into the saucepan and bring to a gentle simmer over low heat. Stir in white vinegar, honey or agave, salt and black pepper. Simmer gently for 10-12 minutes, stirring occasionally, to let flavors marry and to thicken slightly. Taste and adjust seasoning — add more salt, a squeeze of lime, or a touch more honey if needed.
- 7
Finish
If the mole is too thick, thin with small amounts of warm stock or water to reach a velvety sauce consistency. Keep warm on the lowest heat while preparing tortillas and garnishes.
Garnish & Assembly
- 8
Prepare spring onions and herbs
Trim and thinly slice the spring onions, keeping whites and greens separate. Roughly chop the mixed herbs and combine in a small bowl. Reserve.
- 9
- 10
Warm tortillas
Heat a cast-iron skillet or nonstick pan over medium-high. Brush each corn tortilla very lightly with oil and warm 20-30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.
- 11
Assemble tacos or plated serving
Spoon 2-3 tablespoons of Mole Rosita onto each warm tortilla (or spread a spoonful on a plate for a composed dish). Top with thin-sliced spring onion whites, a sprinkle of chopped herbs, and toasted pine nuts. Finish with spring onion greens, a small drizzle of crema or yogurt if using, and a lime wedge on the side. Serve immediately.
- 12
Storage and reheating
Refrigerate leftover mole in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat, thinning with stock or water as needed.