Red Mole
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
3 types of chilies
5 ancho chilies
5 guajillo chilies
5 pasilla chilies
5 types of dry nuts
¼ cup sliced almonds without skin
¼ cup pecans
¼ cup peanuts
1/8 cup raisins
2 tablespoons sesame seeds
5 types of spices
8 whole black peppercorns
1 teaspoon anise seeds
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 tablespoon rock or sea salt
Rest of ingredients
2 red tomatoes
½ white onion
2 garlic cloves without skin
1 plantain (approx. 200 grams)
½ bolillo or white bread (approx. 60 grams)
1 tortilla
½ tablet of chocolate (approx. 50 grams)
4 tablespoons lard or corn oil
4 cups chicken broth or vegetable broth
8 chicken pieces (cooked with onion
garlic
one bay leaf).
Elaboración
- Toast the spices briefly and in a small molcajete, grind them.
- Cut bread and tortilla into small pieces. Toast them in a coma.l
- In the same comal, toast separately the dry nuts without burning or blackening them. Reserve.
- Roast the onion, garlic and red tomato. Reserve.
- Clean the chilies discarding stem, main vein and seeds.
- Toast all chilies without burning them.
- Soak the chilies in 4 cups of broth and blend. Reserve.
- In a pot, heat 2 tablespoons of lard or corn oil and add onion, garlic and red tomato.
- Add one at a time: dry nuts, plantain, bread and tortilla.
- Blend all ingredients with the chilies mix.
- In the same pot heat the rest of the lard or corn oil and add the mole preparation.
- Add grinded spices, if needed season to taste with salt.
- Reduce the heat and let the mole to simmer.
- In the meantime, heat the chicken pieces with the rest of the broth.
- Add the chicken pieces and let them heat with the mole aprox. 10 minutes.
- Keep the mole covered until served and garnish with sesame seeds lightly toasted
