This citrus-forward mole is a light, quick sauce that brightens fish, chicken, or vegetables. Ready in about an hour, it layers blistered tomatoes, grilled oranges, roasted garlic and fried almonds into a surprisingly rich mole.
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This mole is a shortcut version of the classic—no days-long simmering required. Instead, quick high-heat roasting, toasting and frying create bright, smoky and nutty layers of flavor that blend into a silky sauce in minutes.
Key techniques: blister the tomatoes for a concentrated tomato base, roast garlic in its skin for a mellow sweetness, toast and soak guajillo chiles for depth and gentle heat, grill the oranges for smoky citrus notes, and deep-fry blanched almonds for a creamy, rich texture. When everything is prepped, puree it together with reserved chile soaking liquid to achieve the desired consistency.
I learned this approach at Rancho Pescadero in Baja California Sur, Mexico, near the seaside town of Todos Santos. It’s an ideal sauce to make during citrus season when you want something bright and beachy.
Ingredients
This recipe emphasizes citrus and earthy chiles balanced with almonds for creaminess and a touch of sweetness.
- Tomatoes: Large, ripe tomatoes that you will blister for concentrated flavor.
- Oranges: Zest and grill the oranges, then use their smoky juice for bright acidity.
- Almonds: Blanched almonds form the creamy base; deep-frying them adds richness.
- Dried guajillo peppers: These provide moderate heat, smoky-earthy notes and a subtle sweetness.
- Garlic: Roast garlic in the skin for a mild, sweet garlic character.
- Cinnamon and honey: A pinch of cinnamon lifts the chiles; honey smooths and balances the citrus and tomato.
- Olive oil, kosher salt, boiling water: Use boiling water to rehydrate the chiles and reserve the soaking liquid to thin the sauce as needed.
Instructions
Preheat the oven to 450°F (about 230°C). Roast the tomatoes on a sheet pan until the skins blister and the flesh concentrates.
Place whole garlic cloves (skins on) in a foil pouch with a drizzle of olive oil and roast alongside the tomatoes. Check after about 15 minutes; the garlic should be soft and fragrant, not blackened. Allow to cool, then squeeze the roasted garlic from its skins.
Remove seeds, stems and ribs from the guajillo peppers. Heat a dry skillet over medium-high heat and toast the chiles briefly—just until fragrant and pliable. Avoid browning them, which can make the flavor bitter. Transfer the toasted chiles to a bowl and pour boiling water over them until they are fully submerged. Weigh them down with a small plate and soak for about 30 minutes. Keep the soaking liquid.
While the chiles soak, blanch the almonds in boiling water for a few minutes, then cool and slip off the skins. Heat enough olive oil in a skillet so the almonds can fry—aim for deep-frying rather than a quick sauté—until they turn golden. Drain and cool on paper towels.
Zest the oranges and set the zest aside. Halve the oranges and grill the cut sides until slightly charred, then allow to cool and juice them.
In a blender, combine the fried almonds, rehydrated chiles (remove and discard stems), roasted tomatoes, orange juice, reserved orange zest, roasted garlic, a pinch of cinnamon, honey and salt. Purée until smooth. Add the chile soaking liquid a little at a time to reach your preferred consistency. Taste and adjust salt or honey as needed.
Serve warm. Spoon a dollop of the mole onto a plate and top with grilled fish, roasted chicken or vegetables.
Related Recipes
- Baked eggs in avocados with chorizo and queso fresco — a favorite resort-style breakfast inspired by the same trip.
- Slow-simmered Mexican black beans — simple to make if you have the time.
Recipe
Quick Mole with Oranges and Almonds
Ingredients
Almond Orange Mole Recipe
- 3 dried guajillo peppers, seeded and stemmed
- 3 cups boiling water
- 2 tomatoes, roasted
- 1 cup blanched almonds
- 2 tsp roasted garlic (from about 5–6 cloves)
- 3 oranges, zested, grilled and juiced
- 1/8 tsp cinnamon
- 2 tsp honey
- Olive oil, for frying and roasting
- 1 tsp kosher salt (adjust to taste)
Instructions
Almond Orange Mole Recipe
- Preheat oven to 450°F. Roast tomatoes on a sheet pan until blistered.
- Place garlic cloves (skins on) in a foil pouch with a drizzle of olive oil and roast until soft, about 15 minutes. Cool and squeeze garlic from skins.
- Remove seeds, stems and ribs from guajillo chiles. Toast them briefly in a dry skillet until fragrant, then soak in boiling water for about 30 minutes. Reserve the soaking liquid.
- Blanch almonds in boiling water, cool and remove skins. Deep-fry the blanched almonds in enough oil to cover them until golden, then drain and cool.
- Zest the oranges and set zest aside. Halve and grill the oranges, then juice when cool.
- Combine fried almonds, rehydrated chiles (stems removed), roasted tomatoes, orange juice, orange zest, roasted garlic, cinnamon, honey and salt in a blender. Purée until smooth, adding chile soaking liquid as needed to thin. Adjust seasoning to taste.
Notes
- The steps are straightforward prep tasks; once everything is ready you simply blend it into a sauce.
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Nutrition
Nutrition information is an estimate and not guaranteed.