Mole Rojo (Red Mole Sauce) is a traditional Mexican recipe for a classic sauce of chillies, seeds, vegetables, herbs, spices and chocolate that is sometimes served as a sauce with the Thanksgiving meal, particularly for Mexican-American families. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Red Mole Sauce (Mole Rojo).
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Ingredients:
75g whole, dried, ancho chillies
60g whole, dried, guajillo chillies
45g almonds
45g shelled pumpkin seeds
45g seedless raisins
2 tbsp chilli seeds
2 tbsp sesame seeds
1/2 star anise
6 whole cloves
1 cinnamon stick, pounded in a mortar
1/2 tsp black peppercorns
1/2 tsp dried Mexican oregano (or substitute oregano)
1/8 tsp dried epazote (substitute marjoram)
1 large, dried, bayleaf
45g masa harina (white maize flour)
3 medium tomatoillos, skin scored
1 small tomato, skin scored
1 medium onion, finely sliced
6 garlic cloves
500ml chicken stock
sea salt, to taste
65g dark chocolate (at least 80% cocoa solids), grated
1 tsp dark brown sugar
Method:
Tear the tops of the chillies (discard these) then empty the seeds into a bowl then tear the chillies into pieces before arranging these on a foil-lined baking tray. Brush with a little oil then transfer to an oven pre-heated to 180°C and bake for about 8 minutes, or until they darken and give-off a spicy caramelized aroma (however, be careful they do not burn, or they will become bitter).
Remove from the oven, turn into a bowl then cover with warm water and set aside to rehydrate. Now arrange the almonds, pumpkin seeds and raisins in a single layer on a baking tray and brush with a little oil. Place in the oven and bake for about 4 minutes, or until the nuts are golden and the raisins are slightly plumped. Take out of the oven and set aside to cool.
Place a heavy-based pan on medium heat, add in 2 tbsp of the reserved chilli seeds, the sesame seeds, star anise, cloves, cinnamon and black pepper. Toast gently, stirring constantly, until the sesame seeds just begin to colour.
Take off the heat and turn the contents of the pan into a food processor. Add the almonds, pumpkin seeds and raisins then pulse the mixture until the ingredients are finely ground. At this point add the oregano, epazote, bayleaf and masa harina. Pulse again until you have a fine powder.
Heat your grill (broiler) and place the tomatillos, tomato, onion slices and garlic on a baking tray. Place under the grill and cook until the tops of the tomatillos and tomato are charred then turn over and cook to char on the other side.
Take off the heat and allow to cool until they can be handled then place in the food processor with the spice and seed mixture. Pour in 250ml of the chicken stock and process until you have a smooth paste. Turn this into a bowl and set aside.
Now place the rehydrated chillies in the food processor along with 180ml of their soaking liquid. Process this mix until smooth then press through a sieve into a pan. Now stir in the spice and seed paste along with the remaining chicken stock. Bring the mixture to a simmer and stir in the chocolate and brown sugar.
Bring the mixture to a simmer and cook, uncovered, for about 20 minutes, or until thickened and aromatic. Turn into a sauce boat and use as you would any gravy.
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