Recipe

Mole Rojo Recipe

	Bondc / All my dishes 9 months, 4 weeks ago I'm going to be honest: Mole is a pain in the ass. It's a lot of work, it's time-consuming, and it's easy to ruin, so any recipe you see from me will make a lot, so you can freeze most of it (this recipe makes 2 - 2 1/2 quarts). Mole is a suspension,... More Prep:120m Cook:360m Servings:16	Bondc
	mole rojo red mexican

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Fans

quaziefly

momo_55gra

jimrug1

lunasea

Ingredients

8 anchos

4 mulatos

2 pasillas

4 guajillos

3 T. sesame seeds

2 oz. (about 4 T.) peanuts

1/2 c. raisins

1/2 large onion, sliced

2 cloves garlic

1 ripe banana

1 stale corn tortilla (either leave it out overnight, or toss it in an oven until it's dried out)

1 slice white bread, stale (see above)

1 15 oz. can diced tomatoes

8 oz. (about 6-7) tomatillos, husked

1/2 of a tablet of Mexican chocolate, OR

1 1/2 oz. unsweeteed chocolate plus 1/4 t. canela or cinnamon

1 t. oregano

1/2 t. thyme

1/2 t. black pepper

1 T. canela (or cinnamon), ground

lard or oil

Directions

Toss the tomatillos in a pot of water, bring it to a boil, then simmer for about five minutes and drain. Reserve.

Tear the tortilla and bread up into rough pieces. Reserve.

Chop the chocolate. Reserve.

Mix the tomatoes, tomatillos, chocolate, herbs, and spices. Reserve.

In a heavy skillet over high heat, toast the sesame seeds, stirring constantly, until golden and fragrant. Add to the reserved tomato mixture.

Be careful here! Put the skillet back over high heat, and a few at a time, toast the chiles, only a few seconds on each side, until fragrant (do NOT burn the chiles!) Cover the toasted chiles with boiling water to cover, and let soak for 20-30 minutes. Drain.

Toast the almonds over high heat until fragrant, and reserve. Toast the tortilla and bread until very dry and beginning to brown. Reserve with the almonds. Add the onion, garlic, and banana to the almond mixture, then add the almond mixture to the tomato mixture. Stem the soaked chiles, then tear them open and rinse out as many of the seeds as you can. Puree the chiles in your food processor, adding a bit of stock if necessary, then reserve.

You should have 1) the tomato mixture, 2) the chocolate, 3) the pureed chiles, and 4) chicken stock.

Puree the tomato mixture, adding stock as necessary. You'll have to do this in batches, but make sure you do puree it, and there aren't large pieces of stuff floating around.

Heat about 2 T. of lard (or oil) in the bottom of a LARGE saucepan until quite hot. Add the pureed chiles, turn the heat down to medium, and cook, stirring constantly, until the mixture is quite dark. Taste it. If it still tastes of tannin, turn the heat down, and continue to cook another five minutes or so. Taste. Cook until the tannin is mostly gone. If you have to add a bit of chicken stock to keep it from sticking, go right ahead.

Add about half of the pureed tomato mixture, turn the heat up high, and cook, stirring constantly, until it darkens. Add the rest, and repeat.

Add 6 cups of chicken stock and the chocolate. Bring it to a boil, stirring constantly, then turn heat as low as you can (or dump it into a big slow cooker), and simmer uncovered for about three hours or more, until about the consistency of heavy cream. Stir it from time to time, because the seeds and nuts will fall to the bottom and burn.

Taste. ONLY IF NECESSARY, and it shouldn't be, if you cooked the tannin out of the chiles, add a bit of sugar to offset the tannin. Don't salt.

The mole shouldn't be greasy, but if it is, refrigerate all of it until the grease rises to the top and hardens, then remove it. If you want to be authentic, strain the mole, but if you can't be bothered, it's fine. Mexicans strain everything, multiple times.

Moles freeze well, and like chili, are better the longer they're kept. Make it a day ahead, freeze most of it, then reheat what you need the next day.

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Comments

momo_55grandma 9 months, 4 weeks ago said:
Definetely deicous high 5555555555 recipe

jimrug1 9 months, 3 weeks ago said:
Hi Bondc
I love this recipe. I had a red mole at Rick Bayless's Frontera resaurant in Chicago.. Awesome flavor!! I will be saving this for sure... Thanks for taking the time to share it. High 5 for this great recipe... .... Jim

PS.. If you like good homemade Mexican. I have a Chile Rellenos recipe you may want to check out.

lunasea 9 months, 3 weeks ago said:
Nice recipe - thanks!

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