Oaxacan Mole Rojo (Mole Sauce)
This is very good over chicken or turkey (I use it to make Chicken Mole)
I got this recipe from the Fremont Argus, which credits Dona Savitsky of Dona Tomas. I made it for the most discrening mole critic (my husband) who said it was perfect
8 Roma Tomatoes
6 Garlic Clove peeled
1 large White Onion
4 oz. Dried Mulato Chiles stemmed & seeded
2 oz. Dried Ancho Chiles stemmed & seeded
2 oz. Dried Pasilla Chiles stemmed & seeded
1/2 cup Sesame Seeds
2 cups Lard
1/2 cup Peanuts
1/2 cup Raisins
2 quarts Chicken Boilion
1/2 cup Bread Crumbs fine
Salt to taste
1/2 t Ground Cinnamon
1/2 y Black Pepper
4 Whole Cloves
4 Whole Allspice ground
1 ounce Mexican Chocolate crumbled - 2 triangle sections
- Place tomato halves skin side down on a baking sheet. Place under broiler and roast, turning once, in oven until very brown and soft. Set them aside.
- Place the onions and garlic on the baking sheet and roast under broiler, turning once, until sot and lightly browned. Set aside.
- In a large, heavy skillet, toast chiles until they are softened and just begin to release a little bit of smoke. Remov and place in a bowl, cover with hot water and soak. Add seasame seeds to the skillet and toast until browned (watch out, they jump). Remove and set aside to cool, then grind in a coffee grinder.
- In a blender, puree tomatoes, onions, garlic, peanuts and raisins with about 1/2 cup or more if necessary of chicken broth until smooth.
- Season with salt, then add bread crumbs and seasame seeds and thin again with chicken broth. Puree, then pour mixture into a large clean bowl.
- Drain the chiles and discard the water. Blend chiles in the blender with enough water to keep the blades moving until the chile mixture is smooth. The recipe I have calls for straining, but my mixture was nice and thick.
- In a large heavy-bottomed pot, place enough oil or lard to be about 1/4 deep in the pan. Heat until very hot. Pour the tomato mixture into the pot and fry the sauce. Be careful not to be splattered!
- Turn the temperature down after about 5 minutes to medium low and add spices, chile puree and salt. Thin with more chicken broth. Simmer the mole for about 1/2 hour, then add chocolate and simmer for another 1/2 hour. At this point, you might want to re-season and thin the sauce if necessary.
I cooked up some chicken and put the sauce over it and it was great. I served it with homemade corn tortillas, Mexican rice, and refried beans.
- The next day: Go out on about a 30 mile bike ride to burn off the calories consumed.
It can be made ahead; I understand it is even better the next day.
Makes 8 servings.