Mole Rojo
From bondc 14 years ago
- 120 minutes to make
- Serves 24
This is what I should have posted last year instead of that Mole Negro recipe. For mole, this is simple, and a great first mole. I've made hundreds of moles, but as often as not, I make this recipe. With a base of fruity anchos and rich, dark, earthy pasillas, the spiciniess of cinnamon and cloves, and the sweetness of banana and raisins, this mole is truly memorable. Read more This recipe makes a whole lot. Making mole is an all day affair, so you want to make lots then freeze most of it for later (I have some on the stove for Sunday). Mole is highly complex. The longer you keep it, the more the flavors meld and the better it is. I will poach some chicken, shred it, then mix with the mole for tamale filling, then server the tamales with more mole on top. You could just as easily cook chicken in the mole and serve it. The sky's the limit, since mole is a sauce, and not a dish. See less
Ingredients
- 6 oz anchos shopping list
- 6 oz pasillas shopping list
- 1 t. Mexican oregano shopping list
- 1/2 t. pepper shopping list
- 1/2 t. ground cumin shopping list
- 6 cloves garlic shopping list
- 2 cloves, ground shopping list
- lard or vegetable oil shopping list
- 1 c. almonds shopping list
- 1 large onion, peeled and roughly chopped shopping list
- 1/2 c. raisins shopping list
- 2 ripe bananas (not plantains) shopping list
- 1 12-0z can diced tomatoes shopping list
- 8 inches canela (true cinnamon) or store cinnamon, ground shopping list
- 1 disk mexican chocolate, or 2 oz semi-sweet chocolate shopping list
- 4 slices bread shopping list
- 2 corn tortillas shopping list
- 12 c. chicken stock, plus more shopping list
How to make it
- In a saute pan over high heat, toast the chiles a few at a time, only a few seconds on each side, until you can smell the chile (do not burn the chiles). Cover the chiles with hot water and put something on top to keep them submerged, then soak for 30 minutes (I nuke them for five minutes, then soak them for 25 more). Drain.
- Stem, and as far as you can, seed the chiles, then put them in your food processor with the garlic cloves. Add a cup or so of chicken stock, and process until smooth, adding more stock if necessary.
- Heat about 2 T. of lard in the bottom of a large, non-stick pot. When very hot, add the chile puree, and stand back because it will sputter. Reduce the heat to medium, add enough stock to get the puree to the consistency of light cream, stir in the cloves, cumin, oregano, and pepper, and cook for 30 minutes to an hour, stirring every few minutes and adding stock to thin as necessary, until the harsh tannin flavor is cooked out.
- In your saute pan, heat some lard. When hot, add the almonds, and over medium heat, cook until fragrant, about three or four minutes. Remove. Add the raisins, and cook a couple of minutes until puffed. Remove. Add the onions, bread, and tortillas (torn up) to the pan, and cook for three or four minutes, and remove. Puree all of these ingredients with the spices, bananas, and the tomatoes, turn the heat up under the chile paste, and add the puree. Cook over medium heat, stirring constantly, until it thickens and darkens, then stir in the stock. Simmer over very low heat, uncovered, stirring frequently, for at least two hours.
People Who Like This Dish 2
- juels Clayton, NC
- quaziefly ALL POINTS
- joe1155 Munchen, DE
- valinkenmore Malott, WA
- bondc State College, PA
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The Rating
Reviewed by 4 people-
Mole sauces have an amazing flavor. Love this!
joe1155
in Munchen loved it
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Love a good mole! This one sounds unique and delicious!
juels
in Clayton loved it
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