Ingredients with Measurements:
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- 1/2 cup almonds
- 1/2 cup raisins
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 4 cloves garlic
- 1/2 onion, chopped
- 2 tomatoes, chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups chicken or vegetable broth
- 2 tablespoons vegetable oil
- 1/4 cup Mexican chocolate, chopped
Special equipment needed:
- Blender or food processor
- Large saucepan or Dutch oven
Step-by-step instructions:
1. Heat a dry skillet over medium heat. Toast the dried chiles for 1-2 minutes on each side until fragrant. Remove from heat and let cool.
2. Remove the stems and seeds from the chiles and tear them into pieces. Place them in a bowl and cover with hot water. Let soak for 20 minutes.
3. In the same skillet, toast the almonds, raisins, sesame seeds, and pumpkin seeds until lightly browned. Remove from heat and let cool.
4. In a blender or food processor, combine the soaked chiles, toasted nuts and seeds, garlic, onion, tomatoes, cinnamon, cumin, cloves, allspice, black pepper, and salt. Blend until smooth, adding a little broth if needed.
5. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the blended mixture and cook, stirring constantly, for 5-7 minutes until fragrant.
6. Gradually stir in the broth, whisking to combine. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
7. Add the chopped chocolate and stir until melted and combined. Taste and adjust seasoning as needed.
8. Serve the mole rojo over chicken, beef, pork, or vegetables, garnished with sesame seeds and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 20g
Protein: 8g
Sodium: 550mg
Sugar: 8g
Substitutions for ingredients:
- Use any combination of dried chiles you like, or substitute with chili powder.
- Substitute almonds with cashews or peanuts.
- Substitute raisins with dried apricots or prunes.
- Substitute Mexican chocolate with dark chocolate or cocoa powder.
Variations:
- Add a tablespoon of peanut butter or tahini for a nuttier flavor.
- Use beef or pork broth instead of chicken broth for a richer flavor.
- Add a can of drained and rinsed black beans or chickpeas for extra protein and fiber.
Tips and tricks:
- Wear gloves when handling the dried chiles to avoid irritation.
- Toasting the nuts and seeds brings out their flavor and adds a nice crunch to the sauce.
- If the sauce is too thick, add more broth or water to thin it out.
- Mole rojo can be made ahead of time and stored in the refrigerator or freezer.
Storage instructions:
Store leftover mole rojo in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the mole rojo in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole rojo in a large bowl or platter, garnished with sesame seeds and chopped cilantro.
Garnishes:
Sesame seeds, chopped cilantro, sliced avocado, diced onions, crumbled queso fresco, sour cream.
Pairings:
Mole rojo pairs well with rice, beans, tortillas, and a side salad.
Suggested side dishes:
Mexican rice, refried beans, corn tortillas, guacamole, salsa, green salad.
Troubleshooting advice:
- If the sauce is too spicy, add a little sugar or honey to balance the heat.
- If the sauce is too sweet, add a little lime juice or vinegar to balance the sweetness.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
- Store leftover mole rojo in the refrigerator or freezer within 2 hours of cooking.
- Reheat leftover mole rojo to an internal temperature of 165°F (74°C) before serving.
Food history:
Mole rojo is a traditional Mexican sauce made with dried chiles, nuts, seeds, and spices. It is often served over chicken or pork and is a staple of Mexican cuisine.
Flavor profiles:
Mole rojo is a complex and rich sauce with a balance of spicy, sweet, and savory flavors. The dried chiles add a smoky and slightly bitter flavor, while the nuts and seeds add a nutty and earthy flavor. The chocolate adds a sweet and slightly bitter flavor, and the spices add warmth and depth.
Serving suggestions:
Serve the mole rojo over chicken, beef, pork, or vegetables, garnished with sesame seeds and chopped cilantro. Serve with rice, beans, tortillas, and a side salad for a complete meal.
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Region: Mexican