Mole Rojo (Red)
Cuisine: Mexican
Serves: 4 to 6
 
Ingredients
  • 6 large, dried ancho chilies
  • 2 cups water
  • 2 large tomatoes, peeled (or 15 ounce can diced tomatoes, drained)
  • 1 large onion, peeled and cut into large chunks
  • 3 large garlic cloves, peeled
  • 1 cinnamon stick
  • ½ teaspoon black peppercorns or ¼ teaspoon ground pepper
  • 3 whole cloves (or ½ teaspoon ground cloves)
  • 3 whole allspice berries (or ¼ teaspoon ground allspice)
  • 1 teaspoon dried epazote (add !/2 teaspoon each dried marjoram and oregano if not using epazote)
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1½ cups chicken stock
  • 3 Tbs. oil
  • salt, to taste
  • 2 teaspoons sugar, or to taste
Instructions
  1. Place tomatoes and roughly chopped onion into a pan.
  2. Simmer over medium heat until the onion is soft.
  3. Stem, seed and devein the dried ancho chile peppers.
  4. Tear chiles into large pieces.
  5. Place, in a single layer, in a searing hot (preferably cast iron) skillet.
  6. Sear two minutes on each side in the smoking pan. Be sure to turn the vent on or open a window.
  7. Transfer the seared chilies to a pan, cover with water and bring to a boil.
  8. Turn off the heat, cover and let sit for 30 minutes.
  9. Place the spices and herbs in a spice grinder (or coffee grinder used only for this purpose).
  10. Grind until reasonably smooth.
  11. Place the tomato onion mixture, ground herbs and spices and the peeled garlic cloves into a blender canister or a food processor bowl.
  12. Puree until smooth.
  13. Strain and add the steeped chiles, reserving the liquid.
  14. Puree until smooth.
  15. Add sugar.
  16. Add the chicken stock and ½ to 1 cup of the reserved chile water to thin the mixture.
  17. Heat oil in a skillet and carefully pour the mole into the hot pan.
  18. Cook over low heat, stirring occasionally, for 20 to 30 minutes until thickened. If too thick, add more of the reserved chili water, chicken stock or plain water until it reaches a desirable thickness.
  19. SERVING SUGGESTIONS: Mole rojo can be served with a variety of meat and poultry. I usually do as I was originally taught, generously poured over a poached chicken breast sitting atop a bed of white rice. It can also be tossed with cut-up pieces of meat or poultry. To poach the chicken, place skinless breasts in a pan of barely simmering water. Onions and a bay leaf can be added, if desired. Cook using this gentle method until the breasts are cooked through.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/red-mole/