Mole Rojo Oaxaqueno:
Red Oaxacan Mole
Recipe courtesy of Culinary Institute of America
Makes 8 servings
½ lb. ancho chile, wiped clean, seeds and veins removed
4 mulato chiles, wiped clean, seeds and veins removed
½ lb. Roma tomatoes
½ white onion
3 garlic cloves, unpeeled
¼ lb. guajillo chiles, wiped clean, seeds and veins removed
5 T. canola oil
1 oz. raw peanuts, without skin
1 oz. pecans
2 T. brown sesame seeds
2 T. black raisins
6 black peppercorns
2 cloves, whole
1 2-in. stick canela (Mexican cinnamon)
½ t. Oaxacan or Mediterranean oregano, dried
2 c. broth or water
8 poached protein portions of your choice, skin removed, cut into 6-oz. portions
1 t. salt
3 oz. Mexican chocolate
Gently toast the chiles on a comal over medium heat. Soak in hot water for 15 minutes. Drain and set aside.
Dry-roast the tomatoes and onion over medium heat. Keep turning until blistered and soft, about 15 minutes. Dry-roast the garlic in separate pan until papery skin begins to brown. Remove from heat and discard papery skin.
Heat 2 tablespoons oil in a frying pan and sauté the peanuts, pecans, sesame seeds, and raisins for 2 minutes. Add black peppercorns, cloves, cinnamon, and oregano. Stir until fragrant. Remove from heat.
Purée chiles in blender and add water, as needed, to form smooth paste. Pass chile paste through small mesh strainer and set aside. Heat remaining oil in a Dutch oven over medium heat. Reduce heat to medium low and fry chile purée until most of the liquid is evaporated, about 5 minutes.
In same blender, purée dry-roasted vegetables and spices with water, as needed, to form a smooth purée. Pass mixture through a small mesh sieve and set aside.
Add puréed tomato mixture to the Dutch oven when you can see the bottom of the pan when scraped and the oil rises to the top of the sauce. Reduce heat and simmer until mole covers back of a spoon, about 15 minutes.
Add 2 cups of chicken broth or water to mole and season with salt to taste. Dissolve chocolate pieces into the sauce, stirring to dissolve, about 10 minutes or until it covers the back of the spoon. Add poached protein to simmering mole and cook until heated through. Serve mole rojo with arroz blanco and corn tortillas.
Click here for the recipe for Enchiladas de Mole Rojo
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