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Mole Rojo Recipe

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This recipe for Mole Rojo, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pretti
Added: Monday, July 6, 2009


1 lb. chile guajillo, veins and seeds removed
1 lb. chile pasilla, veins and seeds removed
1 small bag sesame seeds (1/4 c)
1 small box raisins
1/2 chocolate bar
1 stale, raw tortilla
2 garlic cloves
1 small onion
3 cloves
3 peppercorns
1/2 platano macho
1/2 cinnamon stick
salt to taste
2 chickens, best of fryer

Boil chicken until tender, set chicken aside, save stock. Boil chilies, drain, set aside. Lightly brown sesame seeds, set aside. In blender, grind chiles with chicken stock (reserve 2 cups chicken stock), set aside. In blender, add remaining chicken stock and all other ingredients except chocolate and salt. Fry mixture in oil, add chile mixture and chocolate. Cook for 15 minutes, add stock to thin if necessary and add salt to taste (I find it takes quite a bit of salt). Once sauce is to taste, add chicken back in. Serve with hot tortillas.

Personal Notes:
Personal Notes:
I got this recipe from a neighbor and it was told to me in spanish. While it is probably one of the best moles i've every had, it takes awhile to make, but it makes a ton of sauce and the sauce freezes well.




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