Recipe for the Mole Rojo (the red mole)
The Mole (pronounced mohlay) is one of the most genuine Mexican delicacies and one of the less known mexican dishes, outside Mexico. Mole recipes are usually complicated to make and this fact combined with that Moles are not known very well results in that very few
so-called "typical" Mexican restaurants outside Mexico choose to offer this on their menus.
Any Mole combines different flavors of chiles and spices and is a sauce that you can use everyday but its complexity makes it better suited for the special occasions.
The Mole has many variants and some of the most popular are the Mole Poblano, the Mole Coloradito from the Mexico city area, the green Mole (mole verde), the black Mole (mole negro) of Oaxaca, the Mole amarillito from the southeast, the Mole ranchero from Morelos, and of course the red Mole (mole rojo), featured here.
The red Mole tastes great over chicken, pork or turkey; this Mole Rojo's main ingredients are the chiles, cocoa and spices.
How to make Mole Rojo (for 3 people)
* 1 lb. of ancho chiles deveined
* 1/2 lb. of pasilla chiles deveined
* 1/2 lb. of mulatto chiles deveined
* 1/4 lb. of peanuts
* 1/4 lb. of almonds
* 1/4 lb. of walnuts
* 2.5 oz. tomato paste (half a 5 oz. can)
* 2 tablespoons dried raisins
* 3 tablespoons of sesame
* 8 cloves.
* 12 small red bell peppers.
* 1/4 cup of sugar.
* 1 70% cocoa unsweetened chocolate bar
* 3 teaspoons cinammon powder
* 1 white bread, french baguette-type
* 1/2 onion.
* 2 cloves garlic
* salt to your taste.
* All the oil you need
* 2 cups of chicken broth.
1) In a frying pan pour oil and then fry all the chiles in the oil for only a few moments (not too long or they will become bitter). Then, add in the onion and the pressed garlic.
2) Separately, in another pot pour 4 cups of water and bring to a boil; in that water, add the walnuts, sesame, cinnamon, dried raisins, almonds, peanuts, cloves and the bread; lastly put the chiles and onion we did before and simmer for 10 minutes.
Allow to cool down, then add the tomato paste. Using a food processor or blender liquefy everything, adding all the water.
3) Once liquefied pour the mixture back in the frying pan with oil, add the sugar, salt, the chocolate and the chicken broth, then bring to a boil then lower heat setting; the sauce should have the typical thick consistency so add some corn flour if it is still too liquid
4) This Mole Rojo est best enjoyed with pork, turkey or chicken. Typically it would be served with rice on the side, perhaps arroz con frijoles (also found on this site).
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