Recipe

Mole Rojo Recipe

	Bondc / All my dishes 3 months, 2 weeks ago 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... More Prep:120m Cook:120m Servings:24	Bondc
	red mole mexican

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Ingredients

6 oz anchos

6 oz pasillas

1 t. Mexican oregano

1/2 t. pepper

1/2 t. ground cumin

6 cloves garlic

2 cloves, ground

lard or vegetable oil

1 c. almonds

1 large onion, peeled and roughly chopped

1/2 c. raisins

2 ripe bananas (not plantains)

1 12-0z can diced tomatoes

8 inches canela (true cinnamon) or store cinnamon, ground

1 disk Mexican chocolate, or 2 oz semi-sweet chocolate

4 slices bread

2 corn tortillas

12 c. chicken stock, plus more

Directions

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.

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