Mole Rojo

Mole Rojo

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  • Salt
  • 16 assorted chicken pieces bone in and skin on
  • 1 pound tomatoes
  • 2 large white onions halved, divided
  • 8 cloves garlic unpeeled, plus 4 cloves, peeled
  • 1/2 pound ancho chile
  • 1/4 pound guajillo chile
  • 3 tablespoons vegetable oil divided
  • 2 ounces pecans
  • 2 ounces peanuts roasted and unsalted
  • 4 tablespoons brown sesame seeds
  • 1 to 2 inches Mexican canela
  • 8 black peppercorns
  • 4 whole cloves
  • 1 tablespoon dried Oaxacan oregano or marjoram
  • 7 ounces Mexican chocolate
  • Sugar


  • In a large stockpot, bring salted water to a boil.
  • Add the remaining onion and garlic.
  • When the water is at a fast boil, it is time to add the chicken pieces.
  • Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top).
  • Check for doneness, remove and reserve.
  • Strain the broth and reserve for the mole.
  • On a comal (flat griddle) or griddle set over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes.
  • The garlic will be ready sooner-when it shows brown spots, remove.
  • Remove the stems, seeds and veins from the chiles.
  • Dry-roast the chiles on a dry comal.
  • Transfer to soak in hot water, no more than 15 minutes.
  • Heat 1 1/2 tablespoons oil in a skillet and saute the pecans and peanuts.
  • When golden, add the sesame seeds, canela, peppercorns, cloves and oregano.
  • Remove from the heat.
  • Transfer the chiles into the blender and add enough water to blend.
  • Process until smooth, strain and reserve.
  • Heat the remaining 1 1/2 tablespoons oil in a large cazuela (Dutch oven) set over medium-low heat and pour the chile puree over the oil.
  • Fry for 5 to 10 minutes.
  • Blend the roasted tomatoes, onions and garlic and pass through a sieve.
  • Stir into the chile paste and let the mole simmer until thickened and reduced by 3/4.
  • Add the chocolate, 1 1/2 cups reserved chicken broth, and salt and sugar, to taste.
  • (This will be determined by the taste of the cook, the ripeness of the tomatoes and the brand of chocolate used.)
  • Let the sauce simmer, stirring occasionally, until the mole covers the back of a spoon.
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