Red chili sauce

Mexican Mole Rojo Recipe

Mexican mole is one of those sauces that stand out every time when eating out. Know that it is worth the effort to prepare at home. It makes a large quantity that can be frozen in ice cube trays and used at a later date. Pop one or two out and add some broth and you have a truly authentic mole for your chicken, beef or pork.

15 chiles pasilla ancho

2 heirloom tomatoes

2 large garlic cloves

1/2 white onion

 

1 whole clove

1 allspice berry

1 sprig thyme

1 sprig marjoram

1 sprig oregano

1 small cinnamon stick

1 tbsp powdered ginger

1 star anise

2 tbsps white sesame seeds

1/4 teaspoon ground nutmeg

 

2 prunes

1 tbsp raisins

1/4 plantain, peeled


2 tbsp roasted peanuts (groundnuts)

2 tbsp pecans

2 tbsp almonds

3 tbsp stone-ground chocolate

 

3 tbsp Avocado oil

1 cup (240 ml) water or more to thin out to strain

3 tbsp kosher salt

Place all the ingredients, except the oil, water, and salt in a roasting pan and  in a 450°F for 4-6 minutes. Remove from the oven and finely grind in high powered blender. Making sure everything is well ground. You will need to use the tamper to get everything blended well.

In a pan, sauté the ground ingredients in the oil over medium heat, stirring frequently, for 35 to 50 minutes.

Add the water and cook, stirring frequently, for 25 minutes. Strain with a mesh strainer. Place strained sauce back into the pot and cook to reduce to a think paste. Adjust the salt.

Serve using 1/2 cup mole paste to desired broth, thin enough for a sauce. Serve with chicken, beef or pork. Great over tamales and enchiladas too.

Adapted from Enrique Olvera chef Pujo, Mexico City

 

 

 

 

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