Red Mole Recipe - Cooking Index
|2||Ancho chiles - seeded, toasted|
|3||Guajillo chiles - seeded, toasted|
|1/4 cup||49g / 1.7oz||Vegetable shortening|
|2 tablespoons||30ml||Sesame seeds|
|3 tablespoons||45ml||Tomatoes - roasted (medium)|
|1/4 cup||23g / 0.8oz||Almonds - toasted|
|Freshly-ground black pepper - to taste|
|1/2 lb||227g / 8oz||Chocolate|
|1/4 cup||40g / 1.4oz||Raisins|
|1 cup||62g / 2.2oz||Onion - chopped (small)|
|4 cups||948ml||Chicken stock|
Soak chiles in water for 20 minutes.
Place shortening, garlic, sliced onions and anise and sesame seeds in a stock pot and cook over medium heat for 5 minutes. Add tomatoes. Remove chiles from water and place in the stock pot. Add 2 cups of chicken stock and remaining ingredients and simmer for 45 minutes on low heat. Allow mixture to cool.
Transfer cooled mixture to a blender and puree. Return mixture to the pot and add remaining chicken stock. Boil for 10 minutes. Remove from heat and allow to cool.
This recipe yields about 8 cups.
The Los Angeles Times, 11-03-2002
1 (1 votes)
Submit your rating:Click a star to rate this recipe.