Cook Along with Chef Deniz: Mole Rojo

March 11, 2021

Cook Along with Chef Deniz: Mole Rojo

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

We’re taking a little trip to Mexico! Chef Deniz will take us through a Mole demo and show us how to make fresh corn tortillas at home. Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Mole Rojo

By Chef Deniz Tarakcioglu


  • 10 tomatillos
  • 100mL ancho chili powder
  • 100mL pasilla powder
  • 8 cloves garlic
  • 250mL raw almonds
  • 250mL raisins
  • 300mL toasted sesame seeds
  • 15mL each cinnamon, cloves, black pepper, star anise
  • 50mL toasted bread crumbs
  • 50mL Mexican chocolate
  • 2.5L chicken broth


  • Heat a grill grate on high heat or turn your salamander on high, blister and char tomatillos. Heat 100mL vegetable oil until it reaches 300F. In batches fry almonds, garlic, sesame seeds until browned and fragrant, and the raisins until they puff up. Combine everything in a sauce pot and simmer for 1 hour on medium high heat. Purée with an immersion blender, correct seasoning and strain. Keep warm.

Prep Time: 15 minutes

Cook time: 70 minutes

Yield: 12 servings

Leave a comment

Comments will be approved before showing up.