Red Mole
By Graciela Montaño
1 h
4 raciones
Difficulty:
Media
Ingredients
3 types of chiles
- 5 ancho chiles
- 5 guajillo chiles
- 5 pasilla chiles
5 types of nuts
- ¼ cup skinless sliced almonds
- ¼ cup cashews
- ¼ cup peanuts
- 1/8 cup raisins
- 2 tablespoons sesame seeds
5 types of spices
- 8 whole black peppers
- 1 teaspoon anise seeds
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 tablespoon coarse salt or sea salt
Remaining ingredients
- 2 tomatoes
- ½ white onion
- 2 cloves of garlic 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 of lard or corn oil
- 4 cups of chicken broth or vegetable broth
- 8 pieces of chicken (cooked with onion
garlic
bay leaf)
Elaboration
- Toast the spices briefly and in a small molcate, grind them.
- Cut the bread and tortilla in small pieces and toast them in a comal.
- In the same comal, lightly toast the nuts (one at a time). Set aside.
- Roast the onion, garlic and tomato. Set aside.
- Clean the chiles, discarding the stem, main vein and seeds.
- Toast the chiles without burning them.
- Soak the chiles in 4 cups of broth and blend. Set aside.
- In a pot, heat 2 tablespoons of lard or corn oil and add onion, garlic and tomato.
- Add one at a time: nuts, plantain, bread and tortilla.
- Blend all the ingredients with the chili mixture.
- In the same pot heat the rest of the lard or corn oil and add the mixture.
- Add the ground spices, season if necessary.
- Reduce the heat and let the mole cook.
- Meanwhile, heat the chicken pieces with the rest of the broth.
- Add the chicken pieces and let them heat with the mole for about 10 minutes.
- Keep the mole covered until serving and serve to taste with lightly toasted sesame seeds.
