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Mole Rojo (Ro-hoe) or Red Sauce which is bright red or Mole Colorado Colored Mole which is a deep brick red Mole, probably the most commonly used in the Mexican restaurants as red chile or enchilada sauce. This Mole uses the more fiery" dried chiles, such as Chile Guajillo, California and New Mexico. The chiles are only slightly toasted, but not discolored along with tomatoes and spices. This Mole is thickened with masa or corn flour.
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