Oaxacan Mole Rojo
Yield: 150 1-ounce portions
| Ingredients | Amounts |
|---|---|
| Mole paste | |
| Ancho chile, seeded, toasted | 15 ea. |
| Guajillo chile, seeded, toasted | 8 ea. |
| Garlic cloves, unpeeled, pan-toasted | 15 ea. |
| White onions | 2 ea. |
| Sesame seeds, white, toasted | 1/3 cup |
| Black peppercorn, whole | 2 Tbsp. |
| Cinnamon stick, canela, toasted | 2 ea. |
| Cloves, whole, toasted | 6 ea. |
| Oregano, Mexican, dried, toasted | 2 Tbsp. |
| Thyme, dried, toasted | 2 Tbsp. |
| Almonds, shelled, skinned, toasted | 1/3 cup |
| Peanuts, shelled, skinned, toasted | 1/3 cup |
| Raisins, toasted | 1/3 cup |
| Tomatoes, roma, roasted | 6 ea. |
| Chicken broth | 6 cups |
| Vegetable oil or lard | ½ cup |
| Mexican chocolate | 5 oz. |
| Kosher salt | to taste |
| Piloncillo | to taste |
| Mole sauce | |
| Tomatoes, concasse | 6 ea. |
| Mole paste | 8 cups |
| Chicken broth | 8 qt. |
| Sesame seed, toasted | ¾ cup |
Method
- For mole paste: Place chiles in hot water to hydrate, about 30 minutes. Drain and reserve liquid.
- Place reserve chiles, garlic, onions, sesame seeds, black peppercorn, cinnamon, cloves, oregano, thyme, almond, peanuts, raisins, and tomatoes in blender and purée until smooth.
- Add some reserved chile liquid or chicken broth to help purée mixture.
- Heat oil in a heavy pan and add chile mixture. Simmer. Add Mexican chocolate and cook for 1 hour.
- Cool and set aside in refrigerator until ready for use.
- For mole sauce: Blanch and skin tomatoes, then purée.
- Combine mole paste and tomato purée a saucepan.
- Add chicken broth to thin paste until it's the consistency of heavy cream. Simmer for 30 minutes.