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Mole from Guerrero
with costeno pepper

The word mole is of Nahuatl origins, it comes from the term molli or mulli and in its original meaning it refers to the term of grinding chilies by adding some liquid giving as a result a salsa. With a tradition of centuries behind it, each region of Mexico has developed their own variations of the traditional mole , adapting this dish to the products of the area.

This recipe is one of those variations and it is originally from the state of Guerrero, which gastronomy is very varied due to all the influences that it has received from the Indigenous, Spanish and French

This mole has a divine light green color and is far more fresher and lighter than other moles. It is an interesting mixture of flavors that are hot, spiced and slightly acidic . The combination is pleasant and perfect to accompany some shrimps or even a grilled fish, with a white rice and corn tortillas.

– The original recipe is prepared with
costeno pepper which is produced in the cost of Guerrero and Oaxaca. As a green fruit the costeno pepper is known as criollo pepper and it has a large quantity of shapes, sizes and colors. When the criollo pepper ripes it acquires a pale reddish tone and its walls become thin and translucent; it is spicy and of good flavor.

About the Recipe

  • This recipe is not complicated, in fact one of the simplest moles to prepare.
  • As we previously mentioned this mole is prepared with costeno pepper, which is difficult to get. Therefore we offer the alternative of preparing it with guajillo pepper.
  • To give more flavor to the mole chicken stock is used, which you can prepare it.
  • Try to use peppercorns in this preparation because they have more flavor and more aroma than the ground pepper.
  • In just 15 minutes you will have a delicious mole served on your table.
  • The recipe is for 6 portions.


  • 25 Costeno Peppers (8.8 oz) or 25 Guajillo Peppers (8.8 oz)
  • 8 Tomatillos (14.1 oz)
  • 1/2 Onion (3.5 oz)
  • 1 Garlic clove (.1 oz)
  • 3 Cloves
  • 1 Cinnamon stick (.1 oz)
  • 1 qt of Chicken Stock
  • 20 Black Peppercorns
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Cutting Board
  • 1 Tongs
  • 1 Knife

  • Directions

    Roast the Chilies

    1. Discard the seeds of 25 costeno peppers or 25 guajillo peppers.
    2. Put on a griddle over medium heat the 25 chilies with the ones you worked and roast them for about 2 minutes, until all their sides are moderately roasted; move them regularly with some tongs.

    Be careful and don’t roast the chilies for a long time because its flavor becomes bitter.

    1. Transfer from the griddle to a saucepan, with the tongs, the chilies that were roasted.

    Cook and Blend

    1. Also add in the saucepan, along with the chilies:
    • 8 Tomatillos.
    • The enough Water to cover the ingredients.

    1. Bring the saucepan water to a boil over high heat.
    2. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the chilies soften.
    3. Transfer from the saucepan to a blender, with the tongs, the chilies and the tomatillos that were cooked.
    4. Also add in the blender:
    • 1/2 Onion.
    • 1 Garlic clove.
    • 3 Cloves.
    • 1 Cinnamon stick.
    • 1 qt of Chicken Stock.
    • 20 Black Peppercorns.
    • 1/2 tablespoon of Salt.

    1. Blend very well the ingredients.

    Mole with Aromas
    from Guerrero

    * This mole can last 1 week in the fridge without any problem.

    Variation: This is a good start to familiarize with the preparation of moles... now dare to prepare a little more complex mole with the yellow mole.

    Did you like the Guerreran Mole?

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    You have no excuse for preparing the mole from Guerrero in its original version with the costeno peppers.

    Fill your mole of flavor and of aroma with organic cloves.

    To roast the ingredients in a proper way you will need some good tongs.