Mole Rojo (Red Mole Sauce) for Turkey or Chicken

Ingredients

  • 6 whole dried pasilla peppers
  • 10 whole dried ancho chiles
  • 8 whole dried mulato chiles
  • 2 quarts water
  • 4 tomatillos (yellow ground cherries in lantern husks)
  • 5 roma tomatoes
  • ½ cup raisins
  • + 14 more ingredients
    • 1/3 cup sesame seeds
    • 2 corn tortillas, dried in oven and chopped up
    • 6 garlic cloves, roasted and peeled
    • 2 cups duck broth or 2 cups chicken broth or 2 cups turkey broth
    • 2 cups chicken broth or 2 cups turkey broth
    • 2 cups turkey broth
    • 2 teaspoons cinnamon
    • 1/8 teaspoon clove (ground)
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground allspice
    • 1 teaspoon salt
    • 5 ounces baker's unsweetened chocolate squares
    • 3 tablespoons chicken fat or 3 tablespoons peanut oil
    • 3 tablespoons peanut oil

1 Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a cuple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 min...

View full recipe at SpringPad

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