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.
Graciela Montaño
For quality cooking, it is just as important to make the original flavours and the freshness of the ingredients stand out as to use suitable cooking implements. And I choose Bergner because of...
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